Recipe for: Baked Plums in Almond Batter with Ricotta Cream and Cinnamon Crumble (variant cb2e2262) - photo 1
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Recipe for: Baked Plums in Almond Batter with Ricotta Cream and Cinnamon Crumble (variant cb2e2262)

Desserts Vegetarian Dishes 90 min Medium 17 wyświetleń ~32.71 PLN - (0)
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Description

A seasonal dessert combining the sweetness of roasted plums with a delicate, slightly tangy ricotta cream and a crunchy almond-oat crumble. The dish is inspired by classic Central European autumn flavors — baked fruits and aromatic spices — yet presented in an elegant form, perfect for a holiday table or gathering. The vibrant color of the plums contrasts with the light cream and golden crumble, making the dessert visually appealing. Serve slightly warm with a scoop of vanilla ice cream (optional) or on its own as an exquisite after-dinner treat. Thanks to the use of ricotta, the dessert is lighter than versions made with mascarpone, and the almond-based crust adds depth and a nutty texture.

Ingredients Used

Ingredients (19)

Servings:
6
  • Wheat flour 200 g
  • Ground almonds 100 g
  • Baking powder 5 g
  • Fresh plums 9.2 szt. (~600 g)
  • Ricotta 250 g
  • 30% cream 200 ml
  • Powdered sugar 50 g
  • Vanilla extract 5 g
  • Lemon zest (grated) 2.5 łyżeczki (~5 g)
  • Sliced almonds (for the crumble) 50 g
  • Butter (mass) 50 g
  • Oat flakes 50 g
  • Sugar 100 g
  • Brown sugar 60 g
  • Chicken egg 2 szt. (~120 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Vanilla ice cream (optional) 200 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~32.71 PLN (5.45 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare a work surface or a large bowl. Sift 200 g of all-purpose flour into a large bowl, add 100 g of cold, diced butter and 100 g of sugar. Using your fingers (or a pastry cutter), quickly rub the butter into the flour until the mixture resembles coarse crumbs with small pieces of butter the size of peas. Add 5 g of baking powder and 1 g of salt, and mix lightly. Crack in 120 g (2 pieces) of eggs and quickly knead the dough just until the ingredients are combined — it should be smooth, not overly sticky to the hands, and slightly elastic. If it is too dry, add 5-10 g of cold water. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

Ingredients: Wheat flour, Sugar, Baking powder, Salt, Chicken egg
Use a knife or pastry cutter to quickly rub in the butter, and if you are kneading by hand, do not warm the butter too much — work quickly. Baking pan: 22–24 cm springform pan. If you don't have a mixer, knead by hand for 2-3 minutes.
2

Preheat the oven to 180°C (top and bottom heat). Take the dough out of the fridge. On a floured surface, roll out the disk to a thickness of about 4–5 mm so that it fits into a springform pan with a diameter of 22–24 cm with a slight overhang. Gently line the pan with the dough: first stretch the dough on the rolling pin, place the rolling pin over the dough and transfer it over the pan, then carefully press the dough into the pan, pressing down on the bottom and sides. Trim the excess dough at the edge with a knife. Prick the bottom several times with a fork to allow steam to escape.

Ingredients: Wheat flour, Chicken egg
If the dough cracks while being transferred, seal the edges with cold water. The best is a springform pan with a diameter of 22–24 cm. Oven placement: place the pan on the middle shelf.

Filling

3

Wash and cut 600 g of plums in half, removing the pits. In a medium skillet, melt 30 g of butter over medium heat. When the butter has melted and begins to foam slightly (about 1 minute), add 60 g of brown sugar and 2 g of cinnamon. Stir with a wooden spoon until the sugar dissolves and forms a syrup (30–60 seconds). Add the plum halves cut side down and fry for 2–3 minutes without stirring, until the skin is slightly wrinkled. Turn the plums and fry for another 1–2 minutes. Once removed from the heat, the plums should be shiny, slightly soft, but not falling apart.

Ingredients: Fresh plums, Ground cinnamon
Use a wide pan (diameter about 24–26 cm). Control the heat — the sugar burns quickly. If the syrup starts to darken too much, remove the pan from the heat for a few seconds. This is a key step to achieving a glossy, aromatic glaze on the plums.

Baking and Assembly

4

Spread the caramelized plums (slightly cooled) evenly on the prepared dough, cut side up or at a slight angle — leave a small gap at the edges. Bake in a preheated oven for 25–30 minutes at 180°C, until the dough is golden and the plum juices are bubbling slightly. You can check if the cake is done by touch: the edges should be golden, and the center of the cake should be set — if a skewer inserted into the center comes out clean (with a few moist crumbs), the cake is baked.

Ingredients: Fresh plums
Use the middle rack of the oven. If the edges of the cake brown too quickly, cover them with strips of aluminum foil for the last 10 minutes.
7

After baking and letting it cool slightly (10–15 minutes), remove the tart from the mold. Evenly spread the ricotta cream over the cooled base in a layer about 8–10 mm thick (use a spatula to smooth it out). Arrange the still warm (not hot) caramelized plums aesthetically in a circle or loose pattern on top of the cream. Generously sprinkle with the prepared crumble. The whole should look contrasting: light cream, intense plums, and golden crumble.

Ingredients: Fresh plums, Ricotta, Oat flakes, Sliced almonds (for the crumble)
Use a pastry brush to gently remove excess syrup from the plums if the cream is too moist. Assemble when the plums have cooled from hot to warm (about 10 minutes after removing from the pan).

Ricotta cream

5

Chill 200 ml of 30% cream and whip it in a cool bowl with a mixer until stiff (about 2–3 minutes on medium speed). In a separate bowl, mix 250 g of ricotta with 50 g of powdered sugar, add 5 g of vanilla extract and 5 g of grated lemon zest. Gently fold the whipped cream into the ricotta with a spatula using an up-and-down motion to keep the cream fluffy.

Ingredients: Ricotta, 30% cream, Powdered sugar, Vanilla extract, Lemon zest (grated)
Use a well-chilled metal or glass bowl — this will make whipping the cream easier. Do not mix too vigorously so that the cream does not lose its fluffiness. Whip the cream until it does not run out when the bowl is turned upside down.

Crumble

6

Prepare the crumble: in a large bowl, combine 50 g of oats, 50 g of almond flakes, 60 g of brown sugar, and 50 g of cold butter cut into cubes. Quickly chop the ingredients with a knife or rub them with your fingers until you have lumps the size of peas and larger crumbs. Finally, add 2 g of cinnamon and gently mix. Spread the crumble on a baking sheet lined with parchment paper and bake for 8–10 minutes at 170°C, stirring once halfway through, until golden. Leave to cool — it will set and become crunchy.

Ingredients: Oat flakes, Sliced almonds (for the crumble), Brown sugar, Butter (mass), Ground cinnamon
For the crumble, use a chopping knife or two forks to break down the butter. Keep an eye on the baking time — the flakes brown quickly.

Decoration

8

Before serving, optionally drizzle the tart with 30 g of honey warmed to a liquid state (if using) and serve with a scoop of 200 g of vanilla ice cream on the plate next to the portion. You can also add a few fresh mint leaves for color contrast.

Ingredients: Honey, Vanilla ice cream (optional)
If serving with ice cream, serve the tart slightly warm — this way the ice cream will gently melt, creating a sauce. Add honey sparingly to avoid overpowering the flavor of the plums.

Serving

9

Cut the tart into 6 equal pieces using a sharp, damp knife (wipe the knife with a dry cloth before each cut). Serve on a plate — a piece of tart, 1 scoop of ice cream (optional), a few mint leaves, and a teaspoon of cooled roasting juice for drizzling.

Ingredients: Vanilla ice cream (optional)
To achieve clean slices, dip the knife in hot water, dry it, and cut in one smooth motion.

Fun Fact

💡

Baked plums were a popular autumn dessert in Central European countries, as baking concentrates their flavor and natural sweetness — in the 19th century, housewives often served them with milk creams instead of heavier butter-based creams.

Best for

jesienne przyjęcie świąteczny stół kolacja dla gości deser poobiedni

Tips

🍽️ Serving

Serve the tart slightly warm (about 30°C). A scoop of vanilla ice cream or a teaspoon of 18% sour cream will make a great contrast. Sprinkle with finely chopped pistachios for color (optional). When cutting, use sharp knives dipped in hot water to achieve even pieces.

🥡 Storage

Store in the refrigerator covered for up to 2 days (the ricotta cream and plums are delicate). Keep the crumble separately in an airtight container for up to 3 days and add just before serving to maintain its crunchiness. Reheat pieces of tart in the oven at 120°C for 6–8 minutes to refresh the plums and slightly warm the cream (be careful not to overheat).

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