The Shortcrust pie with plums & ricotta
One morning the pastry chef found a whole box of plums in the fridge (she bought it for her little fruitarian, but received a straight refusal). The plums had to be urgently saved. That is how the recipe for a very simple, tender, light and tasty pie was invented.
For the shortcrust pastry:
- Flour – 166 g | 5.85 oz
- Butter – 85 g | 3.00 oz
- Powdered sugar – 35 g | 1.25 oz
- Ice water – 13 g | 0.45 oz
- Salt – a pinch | 0.00 pinch
For the dough, mix all the ingredients in a bowl, and quickly knead it; form a ball. Wrap the dough in a plastic wrap, and refrigerate for 1 hour.
For the filling:
- Ricotta – 250 g | 8.80 oz
- Eggs – 2 pcs | 2.00 items
- Cream (sour cream can be used) – 20 g | 0.70 oz
- Cornstarch – 1 tablespoon | 1.00 tbsp
- Sugar – 90 g | 3.15 oz
- Plums – 6-7 small pieces | 7.00 items
For the filling, grind the ricotta with sugar; then stir in the eggs one at a time, and add the cream and the cornstarch.
Form the bottom and the sides from the chilled dough in a mold. Place it in the oven, preheated to 180C (356F) for 20 minutes.
Remove the shortcrust base from the oven, and pour the filling into it. Put the halves of the plums on top, pressing them a little into the filling.
Bake the pie for another 40 to 50 minutes until golden brown.
Since ricotta is a cheese, the filling in this cake will become stable only after cooling. That is, the cake must be cooled at room temperature first, and then for several hours in the fridge.
Please your loved ones, and Bon Appetit!