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Sign UpRicotta and Plum Tartlets
By thirschfeld • August 3, 2010 • 40 Comments
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1 of 3 Photo by James Ransom
2 of 3 Photo by thirschfeld
3 of 3 Photo by James Ransom
Author Notes: One thing leads to another is how this started. I made fraichement's home made ricotta and the next thing I know I am popping these tartlets into the oven. I like them because they are flourless and crustless. They are more in line with British or Eastern European cheese cake. They aren't super sweet but the sourness of the plums with the little bit of brown sugar and honey is satisfying. - thirschfeld - thirschfeld
Food52 Review: These little baked custards are easy to throw together and only take 20 minutes to bake. The plums come out wonderfully caramelized and sweet -- a perfect match for the ricotta. - Stephanie - The Editors
Serves 4
- 2 cups whole milk ricotta, drained in a strainer
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