Ricotta Plum Tart

By LoriCaputo

Ingredients

• 1 lb. pasta frolla
• 2 egg yolks
• 1/2 ½ cup sugar
• 1 lb. fresh ricotta
• 1 tbs. lemon zest, grated
• 2 tsp. Maraschino liquor
• Orange extract
• 4 plums
• 3 tbs. apricot jam
• Powdered sugar

Preparation

Step 1

Roll the dough to ½ inch thickness. Cover a 9 – ½ inch tart dish with pasta frolla. Preheat the oven to 425 degrees. In a bowl, combine the egg yolks and the sugar. Mix in the ricotta, the zest, the liquor, orange extract, and combine well. Fill the tart and bake for about 20 minutes.

Pit the plums and cut into slices. When the tart has cooled, arrange the plums on top of the tart in a spiral patter. Warm the apricot jam in a small saucepan, over low heat. Brush the tart with warmed apricot jam, and dust the crust with icing sugar.