Ricotta and Plum Tartlets

By • August 3, 2010 • 40 Comments

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Author Notes: One thing leads to another is how this started. I made fraichement's home made ricotta and the next thing I know I am popping these tartlets into the oven. I like them because they are flourless and crustless. They are more in line with British or Eastern European cheese cake. They aren't super sweet but the sourness of the plums with the little bit of brown sugar and honey is satisfying. - thirschfeldthirschfeld

Food52 Review: These little baked custards are easy to throw together and only take 20 minutes to bake. The plums come out wonderfully caramelized and sweet -- a perfect match for the ricotta. - StephanieThe Editors

Serves 4

  • 2 cups whole milk ricotta, drained in a strainer
  • 2 egg yolks
  • 2 1/2 teaspoons lemon zest
  • 4 tablespoons heavy cream
  • 2 teaspoons honey, mild flavored
  • cornemeal
  • dark brown sugar
  • 2 tablespoons unsalted butter
  • 6 small red plums, halved, pitted and sliced into 1/8 inch half moon slices
  • kosher salt
  1. Preheat the oven to 350 degrees. 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.
  2. 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.
  3. Attractively 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 five 1/8 inch square cubes of cold butter.
  4. 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.
Jump to Comments (40)

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (40) Questions (2)

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over 2 years ago ihaventpoisonedyouyet

I made these for guests a few weeks ago and they were good although I perhaps erred and did not add enough sugar on top - I sort of went by how the picture looked. There wasn't enough sweetness to set off the plums or the ricotta so they ended up as somewhat bland. Next time I try this, I think I'd add rum soaked raisins as someone suggested, and perhaps sugar the fruit before baking in addition to the brown sugar. Anyway, I love the fact that they looked as though I know what I'm doing near an oven. Easy recipe, thanks.

Christine-28_small(1)

about 4 years ago cheese1227

What winter fruit might work with this recipe?

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Persimmons! Ripe, but not mushy, Fuyus. Not Hachiyas, because their texture won't be right. Mmmmmm. ;o)

New_years_kitchen_hlc_only

about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Okay, now you're going to think I've really gone off the deep end, but how about some roasted golden beets? Pick nice small ones, of course. They'd be heavenly. Very unusual, but delicious. ;o)

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about 4 years ago thirschfeld

Ripe perrsimmons would be interesting but make sure they are ripe otherwise they will be to tannic to go with the ricotta. I might just try rum soaked currants or golden raisins and just blend them into the ricotta with extra sugar on top. I would also be game for the raisins mixed in and very thinly sliced kumquats on top or even orange mamelade.

Christine-28_small(1)

about 4 years ago cheese1227

I"m not sure I could tell a ripe persimmon if it hit me in the face! But the booze-soaked currants would be right up the alley for the folks I would be serving this to!

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over 4 years ago jude

I used ramekins not molds. Looked lovely and very delicious. Recipe was perfect. cooking time spot on. thankyou!

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over 4 years ago thirschfeld

Than you. I am glad to know the ramekins worked. Did you serve them in the ramekins or did you un-mold them

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over 4 years ago aliyaleekong

Such a simple and elegant dessert. Thanks for sharing!

Sausage2

over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmmmm. Can't wait to make and try these! I just love ricotta cheesecake with any kind of fruit. Lovely, lovely!

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This almost reminds me of a budino (which would have just a touch of flour, if made in the traditional way). Ah, the timeless combination of fruit and cheese. This is so appealing. Love it!! ;o)

Fraichement2

over 4 years ago fraîchement

my god! this looks so delicious. i MUST try this recipe. fantastic job, thirschfeld!

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over 4 years ago Sunchowder

These look fabulous!

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over 4 years ago thirschfeld

Thanks Sunchowder.

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over 4 years ago lorinarlock

I'm with drbabs, YUM!

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over 4 years ago cheese1227

Oh wow!! WOW! What if we don't have ring moulds? Any suggestions?

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I'm wondering if you could make these in a muffin tin? maybe lined with parchment?

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over 4 years ago lorinarlock

What about ramekins? Or as drbabs suggests, muffin tins. Although you'd probably need to butter the tins and if you have non-stick you could use those, but carefully so not to brown the cakes.

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over 4 years ago thirschfeld

I think if you butter and cornmeal nonstick muffin tins it would probably work. If it were me I would do a test first before I committed to filling a twelve muffin pan. The other issue is being able to fan the plums so I would probably look to do whole moons instead of half moons and would just use one or two slices. If your tins aren't nonstick than yes I would go with buttered parchment(on both sides) with a cornmeal dusting,(only on one side).

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over 4 years ago Dominique Fry

I can't wait to try this one. Hope is as delicious as it looks! Great pic.

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over 4 years ago TheWimpyVegetarian

What kind of plums did you use for these wonderful tartlets? Tart ones like Santa Rosa's or sweeter ones? I'm thinking of making these for a potluck I'm going to tomorrow night - they just look so great!

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over 4 years ago thirschfeld

I used sour.

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over 4 years ago dymnyno

I love your recipes! I am ready to acquire your cookbook hopefully someday soon!

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over 4 years ago Midge

Me too! When is your cookbook coming out?

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over 4 years ago thirschfeld

You all are to kind. Thank you.

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over 4 years ago TheWimpyVegetarian

Love love love this!!!!!

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over 4 years ago thirschfeld

thanks ChesSuzanne

Dscn0624

over 4 years ago themissingingredient

It sounds and looks very elegant.

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over 4 years ago thirschfeld

thanks

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over 4 years ago Lizthechef

Lovely!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

yum

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over 4 years ago thirschfeld

thanks drbabs

Winnie100

over 4 years ago WinnieAb

I know I would just LOVE these.

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over 4 years ago thirschfeld

I think you would and thanks

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over 4 years ago slulibby

These are precious.

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over 4 years ago thirschfeld

thanks slulibby

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over 4 years ago ellenl

Same here--for both the ricotta and now the tartlets!

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over 4 years ago thirschfeld

thanks ellen1