So easy, so fast, so yummy….this tart is an excellent end of summer recipe, when plums are ripe and sweet. Try it, I hope you will like it. My brother didn’t stop eating and eating….:-)

Ingredients: for the dough

  • 200 g of flour
  • 75 g of sugar
  • a pintch of salt
  • 1 egg
  • 140 g of softened butter

Ingredients: for the topping

  • 6 big ripe plums
  • 3 eggs
  • 500 g of ricotta or quark
  • 100 g of sugar
  • 3 tablespoons of instant vanilla pudding powder
  • 1 tablespoon of fresh lemonjuice
  • 1 tablespoon of not treated lemonzest

Mix the flour with the sugar and the salt and put it on your kitchenboard, add the egg and the softened butter cutted into small pieces.

Knead all together, wrap the dough in cellophane and put it in the fridge for 30 minutes.

Preheat your oven on 180 degrees.

Take a sheet of bakingpaper and roll the dough 1/2 cm.

Wash the plums and cut them in quarters.

Separate the egg yolk from the egg white.

Put in a bowl the ricotta, the yolks, the sugar, the pudding powder and the lemon juice and zest.

Mix all together.

Beat the eggwhites.

Add them to the eggyolk ricotta cream and mix softly together.

Put the rolled dough in a tart shell.

Use the overlapping dough borders to prepare your crumble, adding 2 tablespoons of sugar and 1 of flour.

Cover the dough with the filling and put first the plums then the crumble on top.

Put the tart in the oven and bake from 35 to 45 minutes or until golden brown.

And now enjoy your yummy plum tart…!!!

Yeaaahhh…my first recipe written in english…:-))) I hope I didn’t make too many mistakes…:-)))

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