Plum & mascarpone tart
- 2 cup (300g) plain flour
- 1 cup (110g) ground hazelnuts
- 2/3 cup (110g) icing sugar
- 250 gram butter, chilled, chopped
- 2 egg yolks
- 2 teaspoon chilled water
- 750 millilitre bottle dessert wine
- 1 1/2 cup (330g) caster sugar
- 1 vanilla bean, split lengthways
- 10 ripe plums (1.2kg), quartered, stones removed
- 1 kilogram mascarpone
- 600 millilitre double cream
- 2 tablespoon almond-flavoured liqueur
- 2 tablespoon icing sugar, extra
Plum & mascarpone tart
- 1Process flour, ground hazelnuts and icing sugar until just combined. Add butter; process until mixture resembles breadcrumbs. Add combined yolks and the water, pulse until just combined. Divide dough in half, form each into a disc, then wrap in plastic wrap; refrigerate 1 hour.
- 2Meanwhile, stir wine, sugar and vanilla bean in a large, deep frying pan over medium heat until sugar dissolves. Bring to the boil. Add plums; simmer for 3 minutes or until just tender. Cool.
- 3Roll out pastry discs, one at a time, between floured sheets baking paper until 4mm (¼-inch) thick and large enough to line two 24cm (9½-inch) loose- based round fluted tart pans. Lift pastry into pans, ease into base and side; trim edge. Cover; refrigerate 1 hour or until firm. (Pastry is quite delicate and may need to be chilled after rolling.)
- 4Preheat oven to 200°C/400°F. Place tart pans on oven trays; line pastry with baking paper, fill with dried beans or rice. Bake 20 minutes. Remove paper and beans; bake a further 10 minutes or until golden and cooked through. Cool. (Swap tart pans between shelves at both stages of baking.)
- 5Meanwhile, strain plums, reserving syrup and vanilla bean. Peel plums. Return reserved syrup to frying pan; simmer 20 minutes or until reduced by half. Cool. Return plums to syrup.
- 6Place mascarpone, cream, liqueur and sifted extra icing sugar in a large bowl; using a wooden spoon, fold ingredients until combined. Cover; refrigerate.
- 7Place tart shells on platters. Spoon mascarpone mixture into each tart, then top with plums and vanilla bean. Drizzle with a little syrup; serve immediately with remaining syrup.
If you place the pastry in the freezer instead of the fridge you can reduce the resting time by half.
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