Dessert Tart with Ricotta and Plums

10:28 pm on 26 June 2006


  • 2 sheets pre-rolled puff pastry
  • 200 g ricotta cheese
  • 4 tablespoons caster sugar
  • Juice and zest of 1 lemon
  • 400g tin of plums, drained
  • fresh mint leaves


Set the oven at 200C.

Cut each sheet of pastry into four squares. With a sharp knife, carefully cut down into the pastry about 1cm in from the edge, but not right through, on all sides to make a little square within the square that will allow the edges to rise up. Lay the pastry squares on a baking tray.

Beat the ricotta with the sugar, lemon juice and zest until smooth. Divide evenly between the squares, spreading out but keeping within the cut edges.

Carefully place the drained plums on the ricotta and then place the tarts in the oven to cook. Bake until the pastry is golden, remove from the oven and cool slightly. Decorate with sliced mint and serve.

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