This rustic plum ricotta tart has a flaky fillo pastry base, a layer of sweet ricotta filling, juicy plums, and crunchy almonds. Delicious with ice cream, or a dollop of whipped cream.
Tartes with fruit are one of the types of cake that tastes best fresh out of the oven.
Why it Works
Using fillo (phyllo) pastry for the crust instead of tart dough makes this recipe quicker to make and lower in carbs.
The crispy-baked pastry sheets with soft fruit and cheese filling and crunchy almonds make the perfect texture contrast. What's not to like?
🛒Ingredients and Notes
You'll only need fillo pastry, ricotta cheese, plums, butter, honey, and a few spices. So easy and so good!
Plums are perfect for baking; when choosing plums, you should pay attention to aromatic small plums, and they should not be too sour.
Of course, you can also use other fruits. Peaches and apricots work well too.
Ho to make this plum tart?
Follow these few simple steps and you will get the most aromatic rustic plum tart, just like my grandmother used to make.
- Combine ricotta cheese with lemon zest, vanilla, and honey. Set aside.
- Toss plum slices with sugar, cinnamon, and cornstarch.
- Layer buttered fillo sheets into your tart pan, with edges hanging over the edges of the pan. Spread ricotta evenly over the top fillo layer.
- Top with plum slices and sprinkle with sliced almonds. Fold in the overhanging fillo. Cut off excess if necessary. Bake on 350 degrees Fahrenheit for 20-30 minutes.
- Serve rustic plum tart warm or at room temperature topped with a scoop of vanilla ice cream.
That's pretty easy, right? And don't worry if it doesn't look perfect, it adds to the tart's rustic charm. It is not any less delicious, though!
Recipe notes:
Just a few notes to make the baking of this plum tart even easier.
- You can use any kind of plums. I used Santa Rosa.
- If your plums are firm, you can use a mandoline to slice them about ⅛ inch thick.
- Arrange your plums any way you want. Or don't, for a more rustic look.
- Have all your ingredients ready before handling the fillo pastry. Work fast as it dries quickly and becomes brittle. Keep the rest of fillo tightly wrapped and refrigerated until next use (see recipe suggestions).
How do I store it?
Store plum tart covered in the fridge for up to 5 days.
Frozen fillo dough can be refrozen for up to three weeks or refrigerated for a week after opening. Fresh fillo will keep in the fridge for up to four weeks (keep the packaging sealed so they don't dry out).
Use leftover fillo pastry in these recipes:
- BBQ Buffalo Chicken Fillo Stromboli
- Swedish Apple Pie Rolls with Fillo
- Zucchini Ricotta Spiral Fillo Pie
- Spicy Fillo Samosa
- Easy Vegetable Pot Pie with Fillo Crust
Equipment Needed
- Fillo Factory Fillo Dough - The fillo dough you use absolutely can make or break your recipe. A good quality, not too fragile fillo sheets will make your experience with it an enjoyable one. I love Fillo Factory's organic fillo dough used in this recipe, but there's a variety you can choose from.
- Wilton Non-Stick Tart Pan - You can get any brand tart pan, but I'm never disappointed by Wilton. It is usually my go-to for baking needs.
- Mandoline Slicer - I love all-in-one gadgets! This mandoline slicer is adjustable, with 3 interchangeable blades, a removable tray, a cut-resistant kitchen glove & cleaning brush, plus few other neat things you have to check out for yourself.
Other Amazing Recipes to Try
- German Cranberry Orange Cream Tart
- Pear and Almont French Tart
- South African Milk Tart
- Rustic Plum Ricotta Tart
- Chocolate Hazelnut Mousse Tart
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Rustic Plum Ricotta Tart with Fillo Pastry
Equipment
- Mixing bowl
- Kitchen knife or a mandoline slicer
- 11-inch tart pan
Ingredients
- 4 sheets of thawed Fillo Factory fillo dough
- ½ stick (4 tbsp) butter, melted
- 2 pounds plums about 7-8 pitted and sliced
- 9 oz. ricotta cheese
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- Zest of 1 lemon
- ¼ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- ¼ cup sliced almonds optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix together ricotta cheese, lemon zest, vanilla, and honey. Set aside.
- Place sliced plums in a large bowl and add in sugar, cornstarch, and cinnamon. Toss gently with your hands until well combined.
- Grease an 11-inch fluted tart pan with removable bottom. Place one fillo sheet in the pan. Edges of fillo should hang over the edges of the pan. Lightly brush the fillo sheet with butter. Make sure to brush the hanging sides as well. Continue to layer three more sheets of fillo brushing each layer (and sides) with butter and rotating sheets to cover the pan.
- Pour ricotta mixture into the tart. Arrange plum slices in rows on top. Sprinkle with sliced almonds, if using.
- Gently fold the overhanging fillo up over the top of the tart (see recipe notes) and brush with the remaining butter.
- Bake until fillo is golden brown and plums are soft, about 20-30 minutes. Let cool slightly before carefully removing the tart from mold, slicing, and serving.
Expert Tips
- You can use any kind of plums. I used Santa Rosa.
- The fillo dough you use absolutely can make or break your recipe. See equipment notes above in the post.
- If your plums are firm, you can use a mandoline to slice them about ⅛ inch thick.
- Arrange your plums any way you want. Or don't, for a more rustic look.
- Have all your ingredients ready before handling the fillo pastry. Work fast as it dries quickly and becomes brittle. Keep the rest of the fillo tightly wrapped and refrigerated until next use (see recipe suggestions).
Julz says
I made this today and it turned out not so great. Very wet. The crust was soggy. I did wonder about layering ricotta over the fillo. Ricotta contains so much water. Maybe it should be drained first. I wonder how well this recipe was tested prior to posting. Probably the kind of plums you use makes a difference. I used Italian and they have less juice than Santa Rosa so who knows. Very disappointing.
Jas says
Hi Julz, so sorry this didn't turn out for you. Not sure what you meant by the recipe wasn't tested (as I made it and took the photos), but I can think of a few reasons why the crust was soggy:
1. If skim ricotta was used - it contains more moisture than full-fat.
2. If once assembled, the tart wasn't baked right away.
3. If the size of a tart pan was smaller, creating a thicker layer of ricotta.
4. If fillo sheets were thinner and more suitable for baklava (most likely the case), I would recommend using two and even three of the thinner sheets instead of one by the Fillo Factory brand.
5. If plums were too ripe, they would be juicier, no matter the kind.
6. If the oven runs cooler and tart doesn't get adequately baked - know your oven and either increase/decrease the temperature or baking time.
Hope this helps. 🙂
Julz says
It had to be the phyllo then. I’ve used phyllo many times over the years and didn’t know there is a thicker version. You could mention that in the recipe.
Jas says
Hi Julz, I did mention the fillo brand in the recipe box and the post linking to the product. Check out your local health stores, such as Whole Foods or Fresh Thyme, first before ordering online. It's my absolute favorite to use as it's not as fragile as other brands. 🙂
Hali says
This looks beautiful and delicious! Thanks for sharing 🙂
Jas says
Thank you so much, Hali! Glad you think so.
Kippi says
Yum, I am pinning this one. My daugher’s favorite fruit is a plum and this will make a wonder birthday “cake” for her April birthday.
Jas says
I'm sure she'll like it, Kippi! Happy early birthday to her!
ParsiCuisine.com says
Like the recipe!
Jas says
Thank you!
Nicole Branan says
This tart looks incredible, such beautiful photography and a mouthwatering recipe. Thank you for sharing! 🙂
Jas says
Awe, thank you so much, Nicole! Hope your 2019 brings you everything you hope for. xx
helenfern says
Beautiful pie - sad story! Thanks for sharing at the What's for Dinner party. Have a wonderful New Year!
Jas says
Thank you, Helen. Wishing you a prosperous 2019!
FrugalHausfrau says
What a beautiful tart, Jas! I love that for those fantastic results, you made it pretty low effort. Fillo IS a little magical!
Jas says
Thank you so much, Mollie! I agree with you about the fillo. 🙂 Wishing you joy and health for 2019 and always. Hugs
The Girl Next Door says
This Plum Ricotta Tart looks and sounds so good! 🙂 The big sweet tooth that I am, I think I would love this!
Jas says
I hope you like it, it was a hit in my house 🙂 Happy New Year!
Ron says
I don’t remember it being an issue with pecans, but that was a long tome ago Jas.
Ron says
A lovely story of the memories you have of your grandmother. My grandmother had pecan trees in here back garden and our job as youngsters was to pick the fallen pecans. At this stage in my life making plum brandy seems like much more fun, but not as fun as making your plum tart. I'll pin this and when our damsons are ready next summer your tart will be made.
Jas says
Oh, picking my grandma's walnuts was even worse! The outer hull stains your fingers. Is it the same with pecans?
Denise says
That sounds delicious! It would be fabulous with those damson plums, and probably my favorite greengage plums as well. Thanks for the recipe!
Jas says
It would be great with any kind of plums! I hope you enjoy it as much as we did. Thanks for stopping in and happy holidays!