Rustic Plum Ricotta Tart with Fillo Pastry

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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.

Thank you Fillo Factory for sponsoring today’s post so that I can share this easy plum ricotta tart recipe with all of you. As always, all opinions are 100% mine.

Family Memories

My grandparents had the best backyard – one acre of the best playground in the world! There wasn’t a jungle gym or swing set in it as we have for our grandkids, but we didn’t need it. We did have a transmission tower we climbed like little monkeys, which didn’t always end well.

As kids, we also climbed their decades-old Damson and Mirabelle plum trees that bordered the yard.  On the west side of the house were a couple of apple trees, one quince tree, and a century-old walnut tree. They were all perfect for climbing and snacking. Concord grapes that hung over trellis provided much-needed shade and more snacks.

Grandma made us work in her vegetable garden whenever we visited. Weeding wasn’t a very popular chore among us kids, but what chore really is? Another chore we hated was picking the plums.

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.

RUSTIC PLUM RICOTTA TART WITH FILLO PASTRY

Memories Last Forever

Even though my grandparents passed away a long time ago, I’m still heartbroken that the new owners turned their beautiful yard into a parking lot. The plum trees are gone, the house is now an auto shop, and asphalt covers my grandma’s vegetable garden.

But there’s no amount of cement that can cover the memories created there. I hope that the small orchard in our backyard will do just that for my grandkids.

Our little Damson plum tree bloomed this year for the first time but didn’t bear fruit. Hopefully, fingers crossed, we get some next year. This rustic plum ricotta tart would be just that much more special with my own plums.

HOW TO MAKE RUSTIC PLUM RICOTTA TART:

Follow these few simple steps and you will get the most aromatic rustic plum tart, just like my grandmother used to make.

1. Combine ricotta cheese with lemon zest, vanilla, and honey. Set aside.
2. Toss plum slices with sugar, cinnamon, and cornstarch.
3. 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.
4. 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.
5. 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 FOR RUSTIC PLUM RICOTTA TART

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 TO STORE RUSTIC PLUM TART?

Store plum tart covered in the fridge for up to 5 days.

HOW LONG DOES FILLO DOUGH LAST?

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).

RECIPE SUGGESTIONS FOR USING LEFTOVER FILLO PASTRY

· 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

IF YOU LIKE THIS TART RECIPE, TRY THESE:

· German Cranberry Orange Cream Tart

· Pear and Almont French Tart

· Chocolate Hazelnut Mousse Tart

PRODUCTS USED FOR THIS RECIPE:

These are affiliate links for Fillo Dough and Amazon but you can find them at a store too. Online shopping is just easiest.  Click here to read my full disclosure policy.

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.

Wishing you a very Merry Christmas!

Rustic Plum Ricotta Tart with Fillo Pastry

This rustic, delicious plum ricotta tart is easy to assemble with fresh plums, ricotta cheese, and fillo pastry.

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Print Rate

Course: Dessert

Cuisine: Bosnian

Prep Time: 15 minutes

Cook Time: 29 minutes

Total Time: 44 minutes

Servings: 8

Author: Jas

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

US Customary - Metric

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Mix together ricotta cheese, lemon zest, vanilla, and honey. Set aside.
• Place 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 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 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.

Notes

• 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). 

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