Name: Rustic Plum Ricotta Tart with Fillo Pastry
Prep time: 15 min
Cook time: 29 min
Total time: 44 min
Ingredients: 4 sheets of thawed Fillo Factory fillo dough; 1/2 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; 1/4 cup sugar; 1 tablespoon cornstarch; ½ teaspoon cinnamon; ¼ cup sliced almonds (optional)

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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.

An overhead shot of plum tart on a dark background. — This post is sponsored by The Fillo Factory. All opinions are 100% mine.

What's in this fillo plum tart?

You'll only need fillo pastry, ricotta cheese, plums, butter, honey, and a few spices. So easy and so good!

*Scroll down for ingredients details and amounts or click on the "Skip to Recipe" button at the top.

My grandparents had the best backyard - one acre of the best playground in the world! As kids, we also climbed their decades-old Damson and Mirabelle plum trees that bordered the yard.

Every fall, our whole family gathered for plum picking. It was an important event for the men because as far as they were concerned, making plum brandy was the sole reason for growing plum trees.

While they were busy distilling, grandma baked and cooked the plum jam. If I close my eyes and picture my grandma's plum tart, pie, or strudel, I can almost smell their sweet aroma. A pinch of cinnamon turns even a rustic tart into a holiday treat.

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 1/8 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:

PRODUCTS USED FOR THIS RECIPE:

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, removable tray, a cut-resistant kitchen glove & cleaning brush, plus few other neat things, you just have to check out for yourself.

What should I try next?