“Apples, Peaches, Pears and Plums, tell me when your birthday comes!” Does anyone else remember jumping rope to that rhyme? It often pops into my head in late summer when overflowing farmers’ markets send me scurrying into the kitchen, eager to squirrel away some seasonal fruit for another day. 

There are so many scrumptious ways to use all of apples, peaches, pears and plums! Today we are going to enjoy a roasted plum tart, inspired by a recipe I found on Bon Appetit.

Plums can be a bit tart (no pun intended) which is one of the reasons I love them. Roasting brings out all of the rich nuances of flavour, and when combined with a creamy mascarpone filling, it’s heaven on a fork.

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Roasted Plum Tart

  • Author: Helen Kain

Description

Roasted plums have a gorgeous jewel-toned lusciousness and fabulous depth of flavour, and rest on a mascarpone base atop a crisp butter tart crust. Delectable.


Scale

Ingredients

For the 10″  tart crust:
  • 227 g or 8 oz all-purpose flour
  • 80 g or 6 tbsp sugar
  • 1/2 tsp salt
  • 180 g or 6 oz unsalted butter, melted
For the tart:
  • 4-5 pounds firm but ripe black or red plums (20–25 plums), halved, pitted, skin left on 
  • 300g or 1 1/2 c granulated sugar plus 25 g or 2 tbsp sugar (divided)
  • 30 g or 2 tbsp fresh lemon juice
  • 1 vanilla bean, split lengthwise
  • 227 g or 8 oz mascarpone cheese
  • 80 g or 1/3 cup crème fraîche
  • 42 g or 2 tbsp honey

Instructions

Make the tart crust:

  1. Position an oven rack in the lowest part of the oven. Pre-heat the oven to 350ºF or 325ºF Convection.
  2. In a medium bowl, whisk the flour, sugar, and salt together. Add the melted butter and stir with a wooden spoon until dough forms (about 15 seconds). Using your hands, press two-thirds of the dough into the bottom of a 10-inch tart pan with a removable bottom. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with your hands to an even thickness. 
  3. Place the pan on a wire rack set in a rimmed baking sheet and bake on the lowest oven rack, until the crust is deep golden brown and firm to the touch (30 to 35 minutes), rotating the pan halfway through baking. Set aside until ready to fill.

Make the filling:

  1. In a large bowl, mix the halved plums, sugar, and lemon juice. Add the seeds from half of the vanilla bean*; toss to coat.
  2. Arrange the plums, cut side down, in two large baking dishes and roast until tender (40-60 minutes). Let cool slightly. Using a slotted spatula, transfer the plums to a rimmed baking sheet and cover loosely with cling film; chill.
  3. Pour the juices from the baking dishes into a small saucepan; bring to a boil and simmer until thickened and reduced to a scant 1/2 cup (10-15 minutes), Watch this carefully. It “catches” easily.
  4. In the bowl of a stand mixer, combine the remaining 25 g of sugar with the mascarpone, crème fraîche, and honey. Scrape in the seeds from the other half of the vanilla bean*. Beat on high speed until the mixture holds firm peaks. Do not overbeat or the mascarpone may separate.**
  5. Spread the mascarpone mixture evenly over the bottom of the tart crust. Arrange a single layer of the less attractive chilled plum halves over the mascarpone mixture. Arrange the remaining plum halves on top, starting on the outside and overlapping tightly to form a spiral, doming slightly in the middle. Using a pastry brush, spread some of the glaze over the plums; if it has firmed up too much, gently reheat it.
  6. Serve with whipped cream or ice cream.

Notes

* Make your own vanilla extract: Fill a small glass bottle with vodka and add vanilla bean pods from which the seeds have been scraped. You’ll need half a dozen pods to about 4 oz of vodka, and it takes a few weeks for the vanilla to infuse the vodka. You can top up the bottle with vodka and just keep adding the pods as you use the extract.

**The plums can be roasted, the glaze made, and mascarpone cream can be prepared one day ahead of time. Cover them all separately and keep chilled. 

Once the tart was assembled and chillin’ in the fridge, I began to think about how best to showcase its rich, burgundy tones.

April Cornell teatowels sit atop Pioneer Woman’s Farmhouse Lace salad plates in claret and Queen’s Rooster Red dinner plates. 

The salt and pepper shakers are part of Sakura’s Vintage Labels pattern.

Trestle glasses by Fitz and Floyd added a bit of textural interest while remaining clearly neutral.

Can I tempt you to a slice of tart? Would you like whipped cream or ice cream with that?

I was cruising around the King Arthur Baking site yesterday and saved a bunch of recipes to my Paprika App. It’s rainy and a bit cooler here today, perfect for a baking frenzy. So far I’ve made Spiced Peach muffins for breakfast, and have Cinnamon Apple Twist bread in the oven, while No-Knead Harvest Bread is slowly rising. We are planning to head back to Canada in early September, and with the border situation being what it is, I have no idea when we will be able to get down to the Cape again, so I’m anxious to use up my baking supplies before we go. I can keep some flour in the freezer, but you never know about power outages here, and I’d rather be safe than sorry. The neighbours will be happy to receive any excess baking bounty! 

Enjoy the rest of the weekend, all.

I’m sharing this post with Between Naps on the Porch.

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