When I create my own recipe, I get a little too elaborate with the name but I feel like a lot of thought went into each component and therefore should be recognized. This tart is honestly a combination of what I had in my apartment: ricotta, homemade amaretti cookies, and plums from my CSA Box. Note: Please use high quality ricotta and not grocery store. Smitten Kitchen has a great post on how to make your own. Double the recipe and you have the perfect amount to make this tart.
Ricotta Tart with Amaretti Crust and Plum & Brandy Compote
Crust
1 cup amaretti cookie crumbs (make in food processor)
1 1/2 tbs butter, melted
1/4 cup slivered almonds, toasted
1/2 cup flour
1 egg yolk
Ricotta Custard
2 1/2 cups ricotta
3 eggs
3 tbs sugar
1/2 tsp cinnamon
pinch of salt
Plum Compote
6 plums
3 tablespoons seedless blackberry jam or jelly
1/4 cup brandy
Preheat oven to 375°F.
In a food processor, blend amaretti cookie crumbs, butter, almonds, flour and egg yolk. Press amaretti dough into a 9-inch pie pan (preferably non-stick metal) and bake for 8-10 minutes.
Meanwhile, add ricotta eggs, sugar, cinnamon and a pinch of salt to the bowl of a mixer and combine using paddle attachment (you can also do this by hand). Pour ricotta mixture into pre-baked tart shell, smooth with a spatula and bake for 25 minutes or until center no longer jiggles.
Cook jam and brandy in 10-inch nonstick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking.
Serve plums over or to the side of cooled ricotta tart. Stored in the refrigerator, tart can be eaten for up to two to three days.
