Rustic Plum tart with Mascarpone

Since it is time of plum ripening and I had some time finally to enjoy the warmth of my homey little kitchen I decided to try out

a brand new plum pie recipe combined with some cheese. I could not really choose at the begining but mascarpone seemed so creamy and soft like a scoop of vanilla ice cream that I just needed to try this combo. And it worked … 🙂

So here you get the recipe and instructions for this rustic indulgence. Enjoy and share how it worked for you 😉

Ingredients for the pastry ( for 6 muffin sized pies)

• 200g (7oz) spekt flour
• 100g (3½ oz) unsalted butter, cut into chunks
• 2 tbsp birchsugar
• ½ tsp ground cinnamon
• 6  tbsp cold water

For the filling

• 8 ripe plums, quartered
• 1 handful of chopped walnuts
• 1 handful of chopped cashews
• ½ lemon grated rind or 2 tbsp olive oil with lemon
• 5-6 oregano sprigs
• 1 handful of lingonberry
• 1 tbsp vanilla sugar
• 6 tsp mascarpone

Sauce:

• 4 tbsp mascarpone
• 4 tbsp sour cream

Instructions:

Preheat the oven to  200°C ( fan) .

Place the flour in a big bowl, then add the butter and rub it into the flour until it resembles breadcrumbs. Add 1 tablespoon of the sugar plus the cinnamon. Then add 6 tablespoons of cold water and mix toa soft dough. Shape into a ball and cover it in clingfilm and put it in the fridge while you’re preparing the filling. Than cut into 6 equal pieces. Roll out each piece into a circle about 14cm (approximately 6in) and put each to a muffin form.

Cut the plums in half, remove the stones and cut each half into 3 slices. Place the teh olive oil  or lemond rind, the cashews and the walnuts in a pan adn fry it for 5 minutes. Add the plums and the vanilla sugar and cook it untill the plums slightly creamy. Add 1 tsp mascarpone to each and divide the filling between each pastry circle. Brush the pastry edge with egg white. Sprinkle with a little extra sugar and put one oregano spring on top.

Bake for 15 minutes until the pastry is golden brown and crisp.

Meanwhile put the mascarpone and sourcream to the reamined “plum sauce” in the pan and stir it until it gets creamy.

Serve the pies warm with the creamy plum sauce              .

Bon apetit! 🙂