Plum Tart with Vanilla and Honeyed Mascapone
This tart could be made using any fruit that is firm when poached such as pears, apples or even quinces, peaches or nectarines when in season.The plums could be served as fruit dessert on their own with the mascarpone.
1 Tbsp chai tea in an infuser or other fragrant tea ie jasmine or lemongrass etc
1 frozen shortcrust pastry sheet or your own homemade
10 firm ripe plums, approx. ( Autumn Giant or other in season)
2 tbsp castor sugar ( or flavoured sugar ie burnt orange or cardamom)
1 ½ cups port, shiraz,cabernet or Muscat
500g mascarpone ( or 300g sour cream and 200ml cream)
3 tbsp runny honey
1 tsp vanilla extract
1 tbsp castor sugar
1. Grease a fluted or other preferred pie dish. Pre heat oven to 200° C
2. Line pie dish with pastry trimming any overhanging edges.
3. Place a sheet of baking paper over pastry and fill with baking weights or beans. Blind bake in preheated oven for 10 minutes or until the edges are becoming golden.
4. Remove paper and weights and bake for a further 5-10 minutes or until pastry is golden. Allow to cool
5. Meanwhile to cook plums , cut in half and remove stones.
6. Place in a roasting tray cut side up. Sprinkle 2 tbsp sugar over and pour wine into the tray.
7. Place in oven and cook until plums have started to soften approx 20 minutes. Don’t allow them to become too soft as you want them to have shape when on top of tart.
8. Set plums aside to cool reserving all the juice.
9. For Cream or Mascapone, whip the mascarpone or creams with vanilla and honey and place in fridge to firm up.
10. For the syrup Strain the reserved juice into a saucepan with the juice of ½ a lemon chai tea infusion and 1 tbsp castor sugar.
11. Heat gently until reduced to a syrup, approx 10 minutes.
12. To assemble Place the tart on a serving platter and fill with the mascarpone or cream and smooth down.
13. Top with the plums and just before serving drizzle with some syrup and serve with mascarpone.