Plum And Mascarpone Tart

  1. Process flour, ground hazelnuts and 2/3 cup powdered sugar until just combined. Add butter; process until mixture resembles breadcrumbs. Beat egg yolks with 2 tsp ice-cold water. Add to flour mixture and pulse until just combined. Divide dough in half and form each into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
  2. Meanwhile, stir wine, granulated sugar and vanilla bean in a large, deep skillet on medium heat until sugar has dissolved. Bring to a boil. Add plums. Reduce heat to low; simmer for 3 mins, or until just tender. Cool.
  3. Roll out pastry discs, one at a time, between floured sheets of parchment paper until large enough to line two 9-inch tart pans with removable bottoms. Press into bottoms and sides of pans; trim edges. Cover; refrigerate for 1 hour, or until firm.
  4. Preheat the oven to 400u0b0F. Place each tart pan on a baking pan. Line crusts with parchment paper and fill with baking beans. Bake for 20 mins, swapping pans halfway through. Remove paper and beans; bake for 10 mins, or until golden and cooked through, swapping pans halfway through. Cool.
  5. Meanwhile, strain plums, reserving syrup and vanilla bean. Peel plums. Return reserved syrup to skillet; simmer for 20 mins, or until reduced by half. Cool. Return plums to syrup.
  6. Place mascarpone, cream, liqueur and 2 tbsp powdered sugar in a large bowl, Beat with electric mixer on low speed until combined. Cover; refrigerate.
  7. Place crusts on platters. Spoon mascarpone mixture into crusts. Top with plums. Garnish each with half the vanilla bean and drizzle with a little syrup. Serve immediately with remaining syrup.

flour, ground hazelnuts, powdered sugar, cold butter, egg yolks, dessert wine, granulated sugar, vanilla bean, mascarpone cheese, heavy cream, amaretto

Taken from recipes-plus.com/api/v2.0/recipes/36048 (may not work)

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