Plum And Ricotta Tart (Torta Di Susine) – a delicious recipe with flour, firm ricotta, sugar, baking powder, salt, milliliters. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
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.
613
kcal
Calories
25
g
Fat
80
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 1/2 cups (300 grams) plain flour, 7 ounces (200 grams) firm ricotta, 1/3 cup (70 grams) fine sugar, 2 tablespoons baking powder, and more.
Yes, Plum And Ricotta Tart (Torta Di Susine) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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