Crostata di Prugne al Mascarpone | Mascarpone Plum Tart
I admire the skills of a great baker, of which I am not. But it is satisfying to bake up something creative and delicious, so I have learned to keep it simple. Using a good-quality puff pastry found in the freezer section of the market makes this recipe a breeze to whip up. This tart has a sweet and savory element thanks to the cheese and pepper baked with the sweet tartness of the plums. I like to have a glass of Madonna Nera Rosso di Montalcino with this scrumptious pastry.
To make this vegan-friendly, substitute the mascarpone with plant-based cream cheese or ricotta. I use Kite Hill.
See ingredients, directions and pairings.
Ingredients
1 Sheet of Puff Pastry, thawed
5 Ripe Plums, pitted and sliced evenly to 1/4-1/2" thick
1 cup Mascarpone
1 tablespoon Vanilla Extract
1/4 teaspoon Fresh Cracked Black Pepper
1/2 teaspoon Maldon Sea Salt Flakes
Directions
Preheat oven to 400 degrees.
Roll out the puff pastry onto a large piece of parchment paper, creating a long rectangle shape.
Carefully transfer the parchment paper and pastry to a baking sheet.
Combine the Mascarpone, vanilla extract, and black pepper in a bowl.
Smear a thin layer of the cheese mixture over the pastry dough, leaving an inch around the perimeter to create a crust.
Arrange the plums on top of the cheese layer. I like to make symmetric rows.
Fold over the perimeter dough and pinch together to create a crust.
Sprinkle sea salt flakes all over the top of the crust and plums.
Bake for 20-25 minutes, or until the crust is golden brown and plums are tender.
Cool on a rack before slicing.
Additional Pairings
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