Shortcrust pastry

  • 166 grams (5.85 ounces) flour
  • 85 grams (3.00 ounces) butter
  • 35 grams (1.25 ounces) powdered sugar
  • 13 grams (0.45 ounces) ice water
  • a pinch of salt


  • 250 grams (8.80 ounces) ricotta
  • 2 large eggs
  • 20 grams (0.70 ounces) cream (sour cream can be used)
  • 1 tablespoon (15 grams) cornstarch
  • 90 grams (3.15 ounces) sugar
  • 7 small plums


  • Mixing Bowl

    Ensure it's roomy enough for easy mixing without spillage.

  • Measuring Cups and Spoons

    Accuracy is key! Use these to measure out your ingredients properly.

  • Plastic Wrap

    For keeping the dough fresh and moisture-free while chilling.

  • Pie Mold

    Choose a sturdy one that will hold the shape of your crust effectively.

  • Oven

    Preheat well to 180C (356F) for even baking.

  • Spatula

    A flexible one will help you scrape every last bit of filling from your bowl.


Step 1

### The Shortcrust Pie with Plums & Ricotta

Step 2

One morning, the pastry chef found a whole box of plums in the fridge (she had bought it for her little fruitarian, but received a straight refusal). The plums had to be urgently used. That is how the recipe for this simple, tender, light, and tasty pie was created.

Step 3

**For the shortcrust pastry:**

Step 4

1. Mix the **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), and a **pinch of salt**.

Step 5

2. Quickly knead the mixture to form a dough. Avoid overworking the dough to keep it tender.

Step 6

3. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour. Chilling helps the dough relax and prevents shrinking.

Step 7

**For the filling:**

Step 8

4. In a bowl, grind the **ricotta** (250 g | 8.80 oz) with **sugar** (90 g | 3.15 oz). Use a whisk for best results.

Step 9

5. Stir in the **eggs** one at a time. Ensure each egg is fully incorporated before adding the next.

Step 10

6. Add the **cream** (20 g | 0.70 oz) and the **cornstarch** (1 tablespoon). Mix until smooth and well-combined.

Step 11

**Assemble and bake:**

Step 12

7. Preheat the oven to 180°C (356°F).

Step 13

8. Roll out the chilled dough and form the bottom and sides in a mold. A fluted tart pan works well.

Step 14

9. Place the dough in the oven and bake for 20 minutes. Blind baking helps prevent a soggy bottom.

Step 15

10. Remove the shortcrust base from the oven and pour in the ricotta filling.

Step 16

11. Halve the **plums** (7 small pieces) and arrange them on top of the filling, pressing slightly. Try to distribute the plums evenly.

Step 17

12. Bake the pie for an additional 40 to 50 minutes until golden brown. Check for doneness by inserting a toothpick in the center; it should come out clean.

Step 18


Step 19

13. Allow the pie to cool at room temperature, then refrigerate for several hours to set fully. This helps the filling to stabilize.

Step 20

Enjoy! Please your loved ones, and Bon Appetit!


The best part about baking this delightful Plum & Ricotta Pie is the joy of serving it! Imagine your guests' faces lighting up as you place this stunning dessert in the center of the table 🎉. For an extra pop, garnish each slice with a dollop of whipped cream and a mint leaf 🌿.

Pair this pie with a hot cup of coffee ☕ during a cozy afternoon, or serve it chilled with some vanilla ice cream 🍨 on a sunny day – the cool and creamy contrast will make every bite an indulgence. Feeling fancy? Dust your plates with a light sprinkle of powdered sugar for that gourmet touch ✨.

This pie is perfect for sharing. Make it the highlight of your next picnic, a treasured addition to a family gathering, or a stunning finale at your next dinner party. The rustic yet elegant appeal is sure to win hearts and satisfy sweet cravings ❤️.


Everyone should have the chance to enjoy this delightful dessert, so here are some gluten-free & vegan variations:

Gluten-Free: Replace the regular flour in the shortcrust pastry with an equal amount of gluten-free flour blend 🌾. Ensure it's a mix that includes xanthan gum for structure. For the cornstarch, make sure it's certified gluten-free as well.

Vegan: Substitute the ricotta with a vegan ricotta alternative or make your own from blended cashews and tofu. Instead of eggs, use a mixture of flax seeds and water (1 Tbsp ground flax seeds + 2.5 Tbsp water per egg) 🥄. Swap out the cream for a plant-based option like coconut cream or almond milk cream 🥥.

These variations ensure that everyone at your table, regardless of dietary needs, can indulge in a slice of this pie 🍰. Bon appétit!


  • Do I need to let the dough rest before using it?

    Yes, chilling the dough in the refrigerator for an hour will make it easier to handle and help prevent shrinking during baking.

  • Can I use a different fruit if I don't have plums?

    Definitely! This versatile pie can also be made with berries, pears, or even peaches. Adjust the sugar depending on the sweetness of the fruit you choose.

  • What's the best way to ensure the crust doesn't get soggy?

    Pre-baking the shortcrust for 20 minutes (also known as blind baking) will help create a barrier that prevents the filling from making it soggy.

  • Can I make the dough in advance?

    Absolutely. The dough can be made a day ahead and kept in the refrigerator. Just bring it to room temperature slightly before rolling out.

  • How can I tell if the pie is done?

    The filling should be set but slightly jiggly in the center. It will continue to firm up as it cools. The crust should be a beautiful golden-brown color.

  • How long can I store the pie?

    Store the pie in the refrigerator. It will stay fresh for up to 3 days. Just remember to let it come to room temperature before serving for the best texture and flavor.

Nutrition facts

Recipe Yield:8 servings
Calories:Approximately 350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:38g
Total Sugars:18g