Ricotta and Plum Tartlets Recipe on Food52

Make Ahead

Ricotta and Plum Tartlets

August 20, 2019
1 Rating
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. - thirschfeld —thirschfeld

Test Kitchen Notes

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. - Stephanie —The Editors

  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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.
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    40 Reviews

    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)
     
    Author Comment
    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!
     
    Author Comment
    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
     
    aliyaleekong August 9, 2010
    Such a simple and elegant dessert. Thanks for sharing!
     
    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!
     
    Sunchowder August 4, 2010
    These look fabulous!
     
    Author Comment
    thirschfeld August 4, 2010
    Thanks Sunchowder.
     
    Lori L. August 4, 2010
    I'm with drbabs, YUM!
     
    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.
     
    Author Comment
    thirschfeld August 4, 2010
    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!
     
    Author Comment
    thirschfeld August 4, 2010
    I used sour.
     
    dymnyno August 3, 2010
    I love your recipes! I am ready to acquire your cookbook hopefully someday soon!
     
    Midge August 4, 2010
    Me too! When is your cookbook coming out?
     
    Author Comment
    thirschfeld August 4, 2010
    You all are to kind. Thank you.
     
    TheWimpyVegetarian August 3, 2010
    Love love love this!!!!!
     
    Author Comment
    thirschfeld August 3, 2010
    thanks ChesSuzanne
     
    themissingingredient August 3, 2010
    It sounds and looks very elegant.
     
    Author Comment
    thirschfeld August 3, 2010
    thanks
     
    Lizthechef August 3, 2010
    Lovely!
     
    drbabs August 3, 2010
    yum
     
    Author Comment
    thirschfeld August 3, 2010
    thanks drbabs
     
    WinnieAb August 3, 2010
    I know I would just LOVE these.
     
    Author Comment
    thirschfeld August 3, 2010
    I think you would and thanks
     
    slulibby August 3, 2010
    These are precious.
     
    Author Comment
    thirschfeld August 3, 2010
    thanks slulibby
     
    ellenl August 3, 2010
    Same here--for both the ricotta and now the tartlets!
     
    Author Comment
    thirschfeld August 3, 2010
    thanks ellen1