Ricotta Tart with Plums and Whipped Honey

1. For the dough: Cut the butter into rough 1/2-inch to 1-inch cubes. Place in the freezer for 10 minutes.
2. To make the dough in a food processor: In the bowl of a food processor, combine the flour, granulated sugar and salt. Pulse to combine. Add the cubes of butter and pulse a few times more, until the butter pieces are about the size of blueberries. In a small bowl or glass measuring cup, combine the milk and egg yolk. Add the mixture to the food processor and pulse a few times. If the mixture looks dry, add more milk 1 tablespoon at a time. I have added up to 3 tablespoons more of milk.
3. To make the dough by hand: In a large bowl, combine the flour, granulated sugar and salt. Add the cold butter cubes and use a pastry cutter to combine with the flour until the butter pieces are about the size of blueberries. Add the milk and egg and stir until just combined, adding more milk as needed. The dough should just hold together when you pinch it between your hands.
4. Once the dough has just come together, drop it onto a lightly floured surface and use your hands to form it into a round about 1/2-inch thick. Smooth the edges as much as possible; this will make rolling the dough out a bit easier later. Wrap the round in plastic wrap and refrigerate for at least 1 hour or up to 2 days. It can be frozen at this point and will last for up to 2 months.
5. On a lightly floured surface, roll out the dough into a 1/8-inch-thick round. You might find it helpful to let it sit out of the fridge for a few minutes to soften, depending on how long it has been chilling. Work quickly or the dough will begin to stick. Add more flour to your surface as needed.
6. Using a rolling pin, lift the dough and center it into a 9-inch tart pan. Use a rolling pin or paring knife to press the dough into the scalloped edge of the tart pan to trim off the excess. Place the pan in the fridge to chill while you make the filling.
7. Preheat the oven to 375 degrees F. Place a sheet tray in the oven to preheat.
8. For the filling: To score the plums, use chopsticks if you have them, placing one chopstick on either side of each plum half to use as a stop for your knife; this will ensure you don’t cut all the way through the plums. Using your sharpest knife, score the plum halves in 1/8-inch-thick slices, stopping when the knife hits the chopsticks or just before cutting all the way through. Cut each half in half again. Use your hands to fan out each piece so that the flesh is exposed. Set aside.
9. In a medium bowl combine the ricotta, Whipped Honey, milk, egg, sugar, vanilla, lemon juice, lemon zest and salt and whisk until smooth. Set aside.
10. Remove the tart shell from the fridge and line it with parchment paper. Fill it to the very top with pie weights (dry beans will work as well).
11. Remove the hot baking sheet from the oven and place the tart in the middle. Bake for 15 minutes. Remove the pie weights and parchment paper and bake for 5 minutes more. The crust should be set but have little color, just lightly golden.
12. Allow the crust to cool for at least 20 minutes. Once cool, line the bottom of the partially baked crust with the prepared plums. Pour the ricotta filling very slowly around the plums, being careful not to cover them completely. Use your hands or small tongs to lift the plums a bit if they get covered with the custard. Depending on the size of your plums, you might have a little custard leftover, but use as much as you can fit. Gently brush the plums with the melted butter.
13. Place the tart in the oven and bake until the custard is set and the plums are fully baked through, 45 to 50 minutes. The custard should be a little jiggly still in the center, but it will set up as the tart cools. Use a cake tester to test the center of the plums; you should feel no resistance. If your oven has uneven heat, rotate the pan halfway through the baking.
14. Let the tart cool to room temperature and top with the almonds and a light dusting of confectioners' sugar if you like.

Whipped Honey:

1. Place the honey in the bowl of an electric mixer fitted with the whisk attachment. Whip at high speed for 10 to 15 minutes. The honey will become pale in color and lighter in texture. Transfer to an airtight jar and store for up to 2 months.