Plum & mascarpone tart
This plum and mascarpone tart is rich with wine and liqueur and makes a fitting end to a very special dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Plastic wrap
- Skillet
- Rolling pin
- Parchment paper
- Loose-based fluted tart pan
- Oven
- Baking sheet
- Dried beans or rice
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Sifter
- Serving platter
- Measuring cup
- Chef's knife
- Freezer
- Refrigerator
- Paper towel
Ingredients
- 2 cups (300g) plain flour
- 1 cup (110g) ground hazelnuts
- 2/3 cup (110g) icing sugar
- 250 grams butter, chilled, chopped
- 2 egg yolks
- 2 teaspoons chilled water
- 750 millilitres 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 millilitres double cream
- 2 tablespoons almond-flavoured liqueur
- 2 tablespoons icing sugar, extra
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