Plum And Ricotta Tart (Torta Di Susine)

1. 1

   Prepare the dough by combining the flour, ricotta, sugar, baking powder, and salt in a bowl. Stir in the milk, oil, and egg until you have a workable dough. If it's too dry, add a little more olive oil or milk, a tablespoon at a time. Roll the dough into a ball and let it rest while you prepare the plums.

2. 2

   Roll out the dough to about an inch high to fit your chosen, well-buttered pan (I used a 26-centimeter/10-inch ceramic pie dish, but you can also do this as a rectangular cake, like a sheet cake). Lay the dough in the pan, pushing gently with fingers to even the surface. Lightly press the plum halves, cut side down, into the dough. Bake at 390u00b0 F (200u00b0 C) for 30 minutes or until the plums are soft and cooked and the top golden and springy.

* Per serving · 4 servings · Values may vary.