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.

Receipt Date: August 12, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


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


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.  

Amy’s Favorite Pairing


$39.00 750 ml

Additional Pairings

Our Sparkling Wine Collection

Add one more bottle for complimentary shipping!

Add two more bottles for complimentary shipping!

Welcome to Yours Truly Wine

Wow! You look amazing!

Are you sure you are at least 21 years old?