January 24, 2025 • 6 mins
Let's talk about the wickedly good plums that are all about at the moment. People with plum trees will be harvesting them by the bucket load and creating all manner of deliciousness.
This tart is just divine and works with pretty much any variety of plum. It’s not too sweet so I find that people who claim not to have a sweet tooth love it!
Serves 6-8
Ingredients
Base & topping
1 ½ cups plain flour
100g ground almonds
2 heaped tbsps. raw sugar
1 tsp baking powder
75g butter, chilled
1 medium egg
Filling
400g ricotta
2 tbsps. sugar
75mls sweet dessert wine
Zest of a lemon
6-8 plums
Method
- Heat oven to 180 C. Grease a 26cm ceramic pie dish.
- In a food processor blitz flour, almonds, raw sugar and baking powder to mix. Add butter and process until you have fine crumbs. Add egg and pulse until coarse crumbs form, that will hold together when pinched.
- Press a little more than half this mixture into the base and up the sides of prepared dish. Chill.
- Whisk or beat filling ingredients, except plums, until you have a mostly smooth cream – I don’t mind a few lumps of ricotta. Pour mixture into chilled crust.
- Slice plums into 6 slices and place these on top of filling. Cover with remaining crumb mixture and bake for 40-45 minutes until set. Cool.
- Serve at room temperature or chilled.
Nici’s note:
This tart keeps well for a few days in the fridge, and it even improves with time.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks, that'd be so.
Speaker 2 (00:13):
I reckon the peaches have been par which is to
say they're delicious, but I reckon about parik when they're
delicious most year. Same with the nectarines. I reckon the
cherries this year, there's something about the cherries. I don't
know what it was about the cherries this year. The
cherries have been above par. They've been extraordinary this year.
We're getting through about a kilogram every three days at
our place, which has not been cheap. But never mind.
(00:33):
There is just something about the stone fruit at this
time of year. And I know that our cook Nicki
Wicks will have some thoughts on this. That makes this
time of year and your fruit intake over summer that
much higher than usual.
Speaker 3 (00:45):
More dinner, morenner, Jack, And you are so right about
all of that, and the cherries have been and you've
just made me realize you could use cherries in this
recipe instead of the either because I agree that cherries
have all I mean, I'm going to do a wild
exaggeration here the size of plus.
Speaker 2 (01:02):
I was so embarrassed because the other day, do you
follow tom's Ainsbury on Instagram. Yeah, so I do too,
And I swear that my wife and I had been
doing this thing, being like, I'm just gonna have one
more cheery. I'm just gonna have one more cheery, We're
saying at home, and then you have a whole bowl
more here, and then you do it again, you go
and replenish the bowl and you have another. And anyway,
we've been doing this and then she handed me her
(01:25):
phone and it was Tom Sainsby on Instagram putting on
a character and one of one of his characters, and
the character was saying, I'm just gonna have one more cheery.
I'm just gonna have one more, just one more, and
I was like, oh god.
Speaker 3 (01:37):
I often think Tom Sainsbury actually is filming me at home. Yes, yeah, yes,
I know. I'm like, oh no, that's me. Hey. It's
funny because in New Zealand we focus on cherries around
Christmas and that's all very well, but I'm going to
say the ones that we get really after Christmas, particularly
in January.
Speaker 2 (01:56):
I totally agree those ones.
Speaker 3 (01:58):
They're later. And I tend to come from Central Otago.
So Hawk's Bay. Nothing against Hawks Bay, of course, but
all of their stone fruit starts fruiting before central Otago.
Well maybe it's just that those ones later in the
season seem extra specially. But I bought two kilos yesterday
for fourteen dollars and they are just beautiful. And so
(02:20):
if you want to stone them for this recipe, if
you haven't got plums, all you do I get a
chopstick that I'm you know, one of those takeout chopsticks,
and you put that and you just push the pip
out with that ah, and you just get not the
purpose stone. So you'll just push them out and it's fine.
I better get onto this rest Italian plum or cherry ricottoitart.
(02:40):
It's amazing. You make a mixture which is going to
be our base in our chopping, and here's how you
do it. And a food process. You just blitz up
one and a half cups of flour. You could probably
use gluten free flour. If you're gonna use gluten free,
go one and a quarter cups one hundred grams, which
is at a cup of ground almonds, two big heaped
tablespoons of raw sugar, and then one teaspoon of baking
(03:04):
powder and blitz all that up together just so it's mixed,
and then add in the butter seventy five grams of
butter and process until you've got some fine crumbs, and
then at the end just blitz in an egg. So
you kind of have these coarse crumbs, Jack, and that
is gonna They should hold together when you pinch them together.
And so what you want to do is you want
to take just a little bit more than half of
(03:25):
that mixture and you want to press it into a
ceramic pie dish. I used one that was about I
think it was about twenty three twenty four centimeters across.
Oven bangs on at one hundred and eighty degrees. So
you press that into the bottom and the sides of it,
and that is our lovely base, and then you can
just chill that while you're doing the filling. The filling
(03:46):
is four hundred grams of ricotta, two tablespoons of sugar,
and seventy five mills of sweet dessert wine if you've
got it, you could probably use orange juice or something
like that. This Italian recipee, so they've used beautiful dessert wine,
zest of a lemon, and you want to kind of
mix all of that together I like it so that
you still got and quite big clumps of ricotta in
(04:08):
the air. Pour that mixture into the chilled crust, and
then on top, puts slice about six to eight plums
and all your cherries. I mean you might need to
use maybe a cup of pitted cherries. Sounds about right
to me. Put that all over there. I used yellow plums.
Black doris would be amazing. I'm sitting on a beautiful
bucket of black doris that someone's dropped me off. So
(04:30):
those are good, too. Cool with the rest of the
crumb mixture, and then just bake it off for about
forty to forty five minutes, Jack, call it, serve it
room temperature. A shell big dollar for beautiful whipped cream.
It's amazing. It's very delicate, it's not too sweet, and
it's just absolutely beautiful. I mean, Italians do such gorgeous
cakes and tarts and things that I think you'll love this.
(04:53):
And yeah, the cherries, I'm actually gonna try it with
the cherries. I've forgotten about that.
Speaker 2 (04:56):
Yeah, it's so just just going through the real I mean,
you've got only what four tablespoons of sugar and that
and the whole thing obviously got the fruit as well,
so that that has sweetness. But there's actually year it's
not too sweet. You've got the or you've got the
dessert mine as well. Yeah, it's a little.
Speaker 3 (05:13):
Lying on the you're relying on the fruit to give
it the sweetness. And you know, we've kind of followed
that American if you like a model in the UK
mode of sweet sweet cakes. Yeah, you know, like you
you've got to remember that almonds have a sweetness to them.
If you have a raw almond, it's quite sweet. So yeah,
you don't you don't need a whole bunch of sugar
(05:33):
and you're baking, so there you.
Speaker 2 (05:35):
Go, if you especially. Yeah, and when you're offsetting the yeah,
the recorder and the armis you have that kind of
fat content as well.
Speaker 3 (05:45):
Really good, it's really good. I also want to encourage
our beautiful listeners though as well. I just made a
huge batch of I Love Tomato or I Love Casundi,
which is an Oh yeah, I did it yesterday. Yeah,
I did it two days ago with with plums.
Speaker 2 (06:02):
Oh nice.
Speaker 3 (06:03):
I just got the same amount of black Doris plums
as I would have tomatoes. And it's beautiful, slightly more liquidy,
but not really. It's this deep dark purple and it's
really yummy. Yeah, so if pever want to just search
up my micro sundi recipe, and yes it does have
four tablespoons of chili in it. You compare that back
if you want, but there's a ton of sugar in
there to offset it, so you don't need to see
(06:24):
you know, it's kind of to rest the idea.
Speaker 2 (06:26):
Yeah, I'm into it, and I'm glad that you're finding
I mean, you always need a way to preserve the
plums a little bit because there is such an abundance
of stone for it at this time.
Speaker 3 (06:33):
I just love them.
Speaker 2 (06:34):
Yeah, fantastic, Thanks Dickey, have a great weekend.
Speaker 1 (06:38):
For more from Saturday Morning with Jack Tame, listen live
to news talks that'd be from nine am Saturday, or
follow the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack team podcast
from News Talks, that'd be so.
Speaker 2 (00:13):
I reckon the peaches have been par which is to
say they're delicious, but I reckon about parik when they're
delicious most year. Same with the nectarines. I reckon the
cherries this year, there's something about the cherries. I don't
know what it was about the cherries this year. The
cherries have been above par. They've been extraordinary this year.
We're getting through about a kilogram every three days at
our place, which has not been cheap. But never mind.
(00:33):
There is just something about the stone fruit at this
time of year. And I know that our cook Nicki
Wicks will have some thoughts on this. That makes this
time of year and your fruit intake over summer that
much higher than usual.
Speaker 3 (00:45):
More dinner, morenner, Jack, And you are so right about
all of that, and the cherries have been and you've
just made me realize you could use cherries in this
recipe instead of the either because I agree that cherries
have all I mean, I'm going to do a wild
exaggeration here the size of plus.
Speaker 2 (01:02):
I was so embarrassed because the other day, do you
follow tom's Ainsbury on Instagram. Yeah, so I do too,
And I swear that my wife and I had been
doing this thing, being like, I'm just gonna have one
more cheery. I'm just gonna have one more cheery, We're
saying at home, and then you have a whole bowl
more here, and then you do it again, you go
and replenish the bowl and you have another. And anyway,
we've been doing this and then she handed me her
(01:25):
phone and it was Tom Sainsby on Instagram putting on
a character and one of one of his characters, and
the character was saying, I'm just gonna have one more cheery.
I'm just gonna have one more, just one more, and
I was like, oh god.
Speaker 3 (01:37):
I often think Tom Sainsbury actually is filming me at home. Yes, yeah, yes,
I know. I'm like, oh no, that's me. Hey. It's
funny because in New Zealand we focus on cherries around
Christmas and that's all very well, but I'm going to
say the ones that we get really after Christmas, particularly
in January.
Speaker 2 (01:56):
I totally agree those ones.
Speaker 3 (01:58):
They're later. And I tend to come from Central Otago.
So Hawk's Bay. Nothing against Hawks Bay, of course, but
all of their stone fruit starts fruiting before central Otago.
Well maybe it's just that those ones later in the
season seem extra specially. But I bought two kilos yesterday
for fourteen dollars and they are just beautiful. And so
(02:20):
if you want to stone them for this recipe, if
you haven't got plums, all you do I get a
chopstick that I'm you know, one of those takeout chopsticks,
and you put that and you just push the pip
out with that ah, and you just get not the
purpose stone. So you'll just push them out and it's fine.
I better get onto this rest Italian plum or cherry ricottoitart.
(02:40):
It's amazing. You make a mixture which is going to
be our base in our chopping, and here's how you
do it. And a food process. You just blitz up
one and a half cups of flour. You could probably
use gluten free flour. If you're gonna use gluten free,
go one and a quarter cups one hundred grams, which
is at a cup of ground almonds, two big heaped
tablespoons of raw sugar, and then one teaspoon of baking
(03:04):
powder and blitz all that up together just so it's mixed,
and then add in the butter seventy five grams of
butter and process until you've got some fine crumbs, and
then at the end just blitz in an egg. So
you kind of have these coarse crumbs, Jack, and that
is gonna They should hold together when you pinch them together.
And so what you want to do is you want
to take just a little bit more than half of
(03:25):
that mixture and you want to press it into a
ceramic pie dish. I used one that was about I
think it was about twenty three twenty four centimeters across.
Oven bangs on at one hundred and eighty degrees. So
you press that into the bottom and the sides of it,
and that is our lovely base, and then you can
just chill that while you're doing the filling. The filling
(03:46):
is four hundred grams of ricotta, two tablespoons of sugar,
and seventy five mills of sweet dessert wine if you've
got it, you could probably use orange juice or something
like that. This Italian recipee, so they've used beautiful dessert wine,
zest of a lemon, and you want to kind of
mix all of that together I like it so that
you still got and quite big clumps of ricotta in
(04:08):
the air. Pour that mixture into the chilled crust, and
then on top, puts slice about six to eight plums
and all your cherries. I mean you might need to
use maybe a cup of pitted cherries. Sounds about right
to me. Put that all over there. I used yellow plums.
Black doris would be amazing. I'm sitting on a beautiful
bucket of black doris that someone's dropped me off. So
(04:30):
those are good, too. Cool with the rest of the
crumb mixture, and then just bake it off for about
forty to forty five minutes, Jack, call it, serve it
room temperature. A shell big dollar for beautiful whipped cream.
It's amazing. It's very delicate, it's not too sweet, and
it's just absolutely beautiful. I mean, Italians do such gorgeous
cakes and tarts and things that I think you'll love this.
(04:53):
And yeah, the cherries, I'm actually gonna try it with
the cherries. I've forgotten about that.
Speaker 2 (04:56):
Yeah, it's so just just going through the real I mean,
you've got only what four tablespoons of sugar and that
and the whole thing obviously got the fruit as well,
so that that has sweetness. But there's actually year it's
not too sweet. You've got the or you've got the
dessert mine as well. Yeah, it's a little.
Speaker 3 (05:13):
Lying on the you're relying on the fruit to give
it the sweetness. And you know, we've kind of followed
that American if you like a model in the UK
mode of sweet sweet cakes. Yeah, you know, like you
you've got to remember that almonds have a sweetness to them.
If you have a raw almond, it's quite sweet. So yeah,
you don't you don't need a whole bunch of sugar
(05:33):
and you're baking, so there you.
Speaker 2 (05:35):
Go, if you especially. Yeah, and when you're offsetting the yeah,
the recorder and the armis you have that kind of
fat content as well.
Speaker 3 (05:45):
Really good, it's really good. I also want to encourage
our beautiful listeners though as well. I just made a
huge batch of I Love Tomato or I Love Casundi,
which is an Oh yeah, I did it yesterday. Yeah,
I did it two days ago with with plums.
Speaker 2 (06:02):
Oh nice.
Speaker 3 (06:03):
I just got the same amount of black Doris plums
as I would have tomatoes. And it's beautiful, slightly more liquidy,
but not really. It's this deep dark purple and it's
really yummy. Yeah, so if pever want to just search
up my micro sundi recipe, and yes it does have
four tablespoons of chili in it. You compare that back
if you want, but there's a ton of sugar in
there to offset it, so you don't need to see
(06:24):
you know, it's kind of to rest the idea.
Speaker 2 (06:26):
Yeah, I'm into it, and I'm glad that you're finding
I mean, you always need a way to preserve the
plums a little bit because there is such an abundance
of stone for it at this time.
Speaker 3 (06:33):
I just love them.
Speaker 2 (06:34):
Yeah, fantastic, Thanks Dickey, have a great weekend.
Speaker 1 (06:38):
For more from Saturday Morning with Jack Tame, listen live
to news talks that'd be from nine am Saturday, or
follow the podcast on iHeartRadio.
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