We are fortunate to have a plum tree in our backyard, though some years it produces more fruit than others. Last year, we got a whole two plums, thanks to the squirrels and bluejays taking a bite and leaving the rest of the fruit—not that we got many plums to start with.
This year, it’s a whole ’nother story. We were fortunate that we had amazingly beautiful weather in the Spring when the tree was in bloom. The weather brought out the bees; the tree was covered with them for about three days. They happily pollinated it before the weather turned cool and rainy again. So here we are in August, and the tree is abundantly covered in plums, and now they are just the right shade of crimson, ready to be picked.
What I can’t use must be given away since nature is so prolific. But I do have plans for some of them. I’ve wanted to try an idea for a while now, though I’d need more than one variety of plums visually. I’ve been envisioning a plum tart, and I want to see this ombre effect using more than one color, so it’s been a matter of really shopping at my farmers’ market.
Just so you know, you don’t have to use plums to top the cake—any other sliced stone fruit or berries will work.
I’m using ricotta cheese since I have a favorite brand, and I have some leftover mascarpone in the fridge waiting to be finished. My lemon thyme plant has taken off, so I’m using just a bit in the crust to make it interesting.
I have made this before—the first time, it wasn’t what I would call a failure but something I knew I could improve. I first used puff pastry and thought I could keep it from puffing, but it didn’t work quite as I thought. I was being lazy. So this time, I made it with an all-butter crust, and I’m glad I did. I also used a traditional pie tart pan when a deep-dish one or a springform pan would have worked much better. But the filling—ahh—that’s why I had to make it again. I loved the filling!
I also made the filling lighter this time by whipping the egg whites separately and folding them into the egg yolk-ricotta mixture. Lastly, I added the currant jelly over the plums to give them that beautiful sheen.
After baking, the filling sank a bit, but it made space for the fruit topping.
Yes, it’s a lot of steps, but I enjoyed the outcome.
For this recipe, at least as it’s made here, you will need a deep 9-inch tart pan or a springform pan and pie weights.
Plum Ricotta Tart
For the Pastry
- 1 cup all-purpose flour + more for rolling out
- A pinch of salt
- ½ cup (1 stick) unsalted butter
- ¼ cup ice cold water
- 1 tsp fresh thyme leaves
For the Filling
- 1 cup ricotta cheese
- 1 cup mascarpone
- 3 eggs, separated
- ½ cup sugar
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- ½ tsp salt
For the Topping
- Sliced plums (or other fruit)
- ~1 Tbsp currant jelly
Blend the butter with the flour using two knives or a pastry blender.
Once the mixture clumps into pieces the size of small peas, add the water and mix until the dough becomes somewhat smooth—don’t over-mix. Turn the pastry out onto a floured surface and shape it into a ball, adding more flour as needed. Once the dough is smooth, roll it into a disk and fit it into the pan, gently pushing it into the inner corners.
Prick the bottom of the dough with a fork. Place a piece of aluminum foil over the pastry—make sure it covers the pastry and comes up over the sides of the pan. Press the foil lightly to keep the pastry in place. The pastry always seems to sag down into itself, and the foil helps to keep it in place. Drop the pie weights in. Refrigerate the prepared pastry for at least 30 minutes.
Meanwhile, preheat the oven to 400º F.
While the pastry is chilling, combine the ricotta cheese and mascarpone with a stand or hand mixer. Add sugar and blend until the sugar dissolves into the cheese. Next, add the eggs, lemon zest, vanilla, and salt and mix until fully incorporated.
Once the pastry is chilled, bake for 20 minutes. When done, remove the pan and set aside.
Lower the oven temperature to 375º F.
To continue with the filling, in another bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the cheese mixture, then pour it into the blindbaked pastry crust.
I had extra filling. If you have extra, pour it into ramekins and bake them alongside the tart.
Bake for 35-40 minutes until it no longer jiggles in the middle. To ensure it’s fully cooked, insert a knife into the center of the tart and see that it comes out clean.
Allow to cool. The filling will sink a bit.
Once the cake has cooled enough, arrange the plum slices on top. Heat about a tablespoon of currant jelly in a small saucepan and brush it over the top of the plums.
Eat. Enjoy.
Refrigerate any leftovers.
Although my ombre effect didn’t turn out as well as I would’ve liked, I’m very pleased with the tart otherwise!
