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Simplest plum tart by Matt Preston
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Prep Time:
Cook Time:
Celebrate plums with a delightful tart.
Ingredients:
  • 1 tsp jasmine tea leaves
  • 1 sheet frozen shortcrust pastry
  • 14 ripe plums
  • 40.00 gm caster sugar
  • 375.00 ml port or shiraz
  • 500g mascarpone
  • 85.80 gm honey
  • 1 lemon
  • 20.00 gm caster sugar
Instructions:
  • Grease a 24cm diameter metal flan tin with crinkly edges, preferably with a removable bottom. Preheat the oven to 160C.
  • Combine fragrant jasmine tea leaves with a generous half cup of crisp, cool water in a spacious glass.
  • Gently roll out the pastry sheet to make it thinner and about 20% wider, ensuring it completely covers the flan tin. Carefully place the pastry into the flan tin and press it into the crinkled edges.
  • Trim excess pastry and repair any tears. Line the base with parchment paper and fill with rice or baking beans. Bake for 10 minutes or until edges are golden. Remove paper and weights.
  • Place the pie crust back in the oven until the base turns golden as well, approximately for 5-10 minutes. Once fully cooked and golden all over, take it out of the oven and allow it to cool.
  • Cook the plums by arranging halved and pitted plums cut-side up in a roasting tray.
  • Sprinkle 2 tablespoons of caster or vanilla sugar evenly over the plums. Gently pour the wine into the tray. Bake until the plums are just starting to soften but still slightly firm, approximately 20 minutes.
  • Allow the plums to cool while preparing the mascarpone cream by whipping together mascarpone, honey, and vanilla extract. Chill the mascarpone in the fridge to set.
  • Fill the pie base with the roasted plums and pour over the reserved juice. Warm in the oven. Enjoy with the creamy mascarpone topping.

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