Plum and mascarpone tart

A creamy, marsala-flavoured filling makes this late summer or autumn tart a grown-up treat
By Catherine Fulvio
Plum and mascarpone tart
  • Rating:
  • Serves: 6-8
  • Cook Time: 30 minutes
  • Prep Time: 50 minutes plus chilling time
  • Effort: easy

Ingredients

For the pastry

  • 225 g plain flour, plus extra for dusting
  • 110 g butter, diced
  • 30 g icing sugar, plus extra for dusting
  • 1 egg

For the filling

  • 450 g plums
  • 1 tbsp brown sugar
  • 400 g mascarpone
  • 240 ml double cream
  • 2 tsp caster sugar
  • 1 tbsp marsala
  • 1 mint, sprig, to decorate

Method

1. For the pastry: preheat the oven to 180C/160C fan/Gas 4. Sieve the flour into a mixing bowl. Add the butter and rub with your fingertips until the mixture resembles breadcrumbs. Sieve in the icing sugar and stir.

2. In a small bowl, beat the egg with 1 tablespoon of water and add to the flour mixture. Mix to form a firm dough. Wrap in cling film and refrigerate for 20 minutes before rolling.

3. For the filling: cut the plums in quarters and remove the stones. Put the fruit in a baking dish and sprinkle with brown sugar. Bake in the oven for 15 minutes so that the plums are cooked but still hold their shape. Keep the oven on ready to bake the tart. Allow the plums to cool but do not refrigerate.

4. Butter a 23cm diameter loose-bottomed tart tin (or 6 individual tartlet tins). Dust a work surface with flour and roll out the pastry so that it is slightly wider than the tin. Line the tin with the pastry and prick the base all over with a fork. Place in the fridge to rest for approximately 10 minutes.

5. Line the pastry case with parchment paper and fill with baking beans or rice. Place in the oven and bake for 10-15 minutes, until fully cooked.

6. Mix the mascarpone with the cream, caster sugar and marsala and chill until needed.

7. Just prior to serving, spoon the mascarpone mixture into the cooked pastry shell and arrange the plums on top. Dust with a little icing sugar and decorate with a sprig of mint.

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