Three-Point Elephant Heart Plum Tarts with Rosemary Plum Compote and Maple Mascarpone Cream Recipe |

Ingredients

• 1/2 cup cream cheese, cold, cut in chunks
• 1/2 cup butter, cold, cut into chunks
• 1/2 cup flour
• 4 elephant heart plums, skins removed and pitted
• 3 tablespoons granulated sugar
• 1/8 teaspoon ground cinnamon
• 1/4 cup creme fraiche
• 1 egg, beaten
• Confectioners' sugar, for dusting
• 1/4 cup simple syrup (equal parts warm water and sugar heated until the sugar is dissolved)
• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons rosemary leaves
• 1 1/2 cup Mascarpone cream
• 1/2 cup heavy cream
• 1/3 cup maple syrup