2) Warm the apricot preserve in the microwave for 30 seconds. Brush the preserve all over the pastry base.
3) In a small bowl, combine the ricotta cheese and icing sugar. Mix well and spread the mixture all over pastry, to within 0.5cm of the edges.
4) Top the ricotta with plum slices, making slightly overlapping rows. Sprinkle chopped peanuts over the top.
5) Bake for 10 to 12 minutes, until the crust and peanuts are golden brown. Serve hot or cold.