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Ricotta and Plum Tartlets

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This is the original tartlet recipe, this is the one you should make. If you don’t have individual tart molds you can use large muffin tins, they work just as well. Don’t do what we did, we (susie) got lazy and decided to make one big tart and …… well let’s just say that everything changes when you go big with this recipe. And not in a good way. Stick to making small ones. These would also be good with a healthy dollop of vanilla bean whipped cream.  Happy Summer y’all………

 

Ricotta and Plum Tartlets

 

Ingredients:

 

2 cups whole milk ricotta, drained in a strainer

2 egg yolks

1 1/2 teaspoons lemon zest

4 tablespoons heavy cream

2 teaspoons honey, mild flavored

cornmeal

dark brown sugar

2 tablespoons unsalted butter

6 small red plums, halved, pitted and sliced into 1/8 inch half moon slices

kosher salt

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Directions:

 

Preheat oven to 35o degree F. Place the drained ricotta into a mixing bowl. Add the yolks, cream, lemon zest, honey and a healthy two pinches of salt. With a wire whisk mix until well combined.

Butter and dust with the cornmeal four 3 1/2 inch ring molds. Place the four ring molds onto a parchment lined sheet tray. Dust the bottom of each mold with enough cornmeal that you make a thin layer. Dividing the ricotta equally into each mold smooth and spread it out.

Fan out the plum slices across the top of each tart. Sprinkle with a healthy layer of brown sugar across the top and then dot each tart with 5 inch 1/8 square cubes of cold butter.

Bake in the oven for twenty minutes. Remove from the oven and let them come to room temperature. Run a thin bladed knife around the edges to loosen the tart from the mold. Carefully lift the mold. Plate the tartlets and serve.

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