Italian plum ricotta tart

This tart is just divine and works with pretty much any variety of plum. It’s not too sweet, so you will find that even people who claim not to have a sweet tooth will love it!

By Nici Wickes
  • 25 mins preparation
  • 45 mins cooking plus chilling time
  • Serves 6 - 8
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Base & topping
  • 1 1/2 cups plain flour
  • 100 g ground almonds
  • 2 heaped tbsp raw sugar
  • 1 tsp baking powder
  • 75 g butter, chilled
  • 1 medium egg
  • 400 g ricotta
  • 2 tbsp sugar
  • 75 ml sweet dessert wine
  • Zest of 1 lemon
  • 6-8 plums


  • 1
    Heat oven to 180°C. Grease a 26cm ceramic pie dish.
  • 2
    In a food processor blitz the flour, almonds, raw sugar and baking powder. Add the butter and process until you have fine crumbs. Add the egg and pulse until coarse crumbs that hold together when pinched form. Press a little more than half this mixture into the base and up the sides of the prepared dish. Chill for 15 minutes.
  • 3
    Whisk or beat all of the filling ingredients, except the plums, until you have a mostly smooth cream – I don't mind a few lumps of ricotta. Pour the mixture into your chilled crust. Slice the plums into 6 slices and place these on top of the filling. Cover with the remaining crumb mixture and bake for 40-45 minutes until set. Cool.
  • 4
    Serve at room temperature or chilled.


This tart keeps well for a few days in the fridge, and even improves with time.

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