Let's talk about the wickedly good plums that are all about at the moment. People with plum trees will be harvesting them by the bucket load and creating all manner of deliciousness.   

This tart is just divine and works with pretty much any variety of plum. It’s not too sweet so I find that people who claim not to have a sweet tooth love it!  

Serves 6-8  

 

Ingredients

Base & topping  

1 ½ cups plain flour  

100g ground almonds  

2 heaped tbsps. raw sugar  

1 tsp baking powder  

75g butter, chilled  

1 medium egg  

  

Filling 

400g ricotta  

2 tbsps. sugar  

75mls sweet dessert wine  

Zest of a lemon  

6-8 plums  

 

Method 
Heat oven to 180 C. Grease a 26cm ceramic pie dish.  
In a food processor blitz flour, almonds, raw sugar and baking powder to mix. Add butter and process until you have fine crumbs. Add egg and pulse until coarse crumbs form, that will hold together when pinched.
Press a little more than half this mixture into the base and up the sides of prepared dish. Chill.  
Whisk or beat filling ingredients, except plums, until you have a mostly smooth cream – I don’t mind a few lumps of ricotta. Pour mixture into chilled crust.
Slice plums into 6 slices and place these on top of filling. Cover with remaining crumb mixture and bake for 40-45 minutes until set. Cool.  
Serve at room temperature or chilled.  

 

Nici’s note:  

This tart keeps well for a few days in the fridge, and it even improves with time. 

 

LISTEN ABOVE

Let's talk about the wickedly good plums that are all about at the moment. People with plum trees will be harvesting them by the bucket load and creating all manner of deliciousness. &nbsp;&nbsp;
This tart is just divine and works with pretty much any variety of plum. It’s not too sweet so I find that people who claim not to have a sweet tooth love it! &nbsp;
Serves 6-8 &nbsp;
&nbsp;
Ingredients
Base &amp; topping &nbsp;
1 ½ cups plain flour &nbsp;
100g ground almonds &nbsp;
2 heaped tbsps. raw sugar &nbsp;
1 tsp baking powder &nbsp;
75g butter, chilled &nbsp;
1 medium egg &nbsp;
&nbsp;&nbsp;
Filling&nbsp;
400g ricotta &nbsp;
2 tbsps. sugar &nbsp;
75mls sweet dessert wine &nbsp;
Zest of a lemon &nbsp;
6-8 plums &nbsp;
&nbsp;
Method&nbsp;
<ol>
<li>Heat oven to 180 C. Grease a 26cm ceramic pie dish. &nbsp;</li>
<li>In a food processor blitz flour, almonds, raw sugar and baking powder to mix. Add butter and process until you have fine crumbs. Add egg and pulse until coarse crumbs form, that will hold together when pinched.</li>
<li>Press a little more than half this mixture into the base and up the sides of prepared dish. Chill. &nbsp;</li>
<li>Whisk or beat filling ingredients, except plums, until you have a mostly smooth cream – I don’t mind a few lumps of ricotta. Pour mixture into chilled crust.</li>
<li>Slice plums into 6 slices and place these on top of filling. Cover with remaining crumb mixture and bake for 40-45 minutes until set. Cool. &nbsp;</li>
<li>Serve at room temperature or chilled. &nbsp;</li>
</ol>
&nbsp;
Nici’s note: &nbsp;
This tart keeps well for a few days in the fridge, and it even improves with time.&nbsp;
&nbsp;
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: Italian plum and ricotta tart

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/704128e1-8a10-41ee-9bce-b26f01637f03/transcript