Ricotta and Plum Tartlets
Popular on Food52
ihaventpoisonedyouyet July 17, 2012
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.
cheese1227 October 13, 2010
What winter fruit might work with this recipe?
AntoniaJames October 13, 2010
Persimmons! Ripe, but not mushy, Fuyus. Not Hachiyas, because their texture won't be right. Mmmmmm. ;o)
AntoniaJames October 13, 2010
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)
thirschfeld October 13, 2010
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.
cheese1227 October 14, 2010
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!
jude August 10, 2010
I used ramekins not molds. Looked lovely and very delicious. Recipe was perfect. cooking time spot on. thankyou!
thirschfeld August 10, 2010
Than you. I am glad to know the ramekins worked. Did you serve them in the ramekins or did you un-mold them
fiveandspice August 6, 2010
Mmmmm. Can't wait to make and try these! I just love ricotta cheesecake with any kind of fruit. Lovely, lovely!
AntoniaJames August 4, 2010
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)
fraîchement August 4, 2010
my god! this looks so delicious. i MUST try this recipe. fantastic job, thirschfeld!
cheese1227 August 4, 2010
Oh wow!! WOW! What if we don't have ring moulds? Any suggestions?
drbabs August 4, 2010
I'm wondering if you could make these in a muffin tin? maybe lined with parchment?
Lori L. August 4, 2010
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.
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).
Dominique F. August 4, 2010
I can't wait to try this one. Hope is as delicious as it looks! Great pic.
TheWimpyVegetarian August 4, 2010
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!
dymnyno August 3, 2010
I love your recipes! I am ready to acquire your cookbook hopefully someday soon!
TheWimpyVegetarian August 3, 2010
Love love love this!!!!!
themissingingredient August 3, 2010
It sounds and looks very elegant.
WinnieAb August 3, 2010
I know I would just LOVE these.
ellenl August 3, 2010
Same here--for both the ricotta and now the tartlets!
See what other Food52ers are saying.