This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to hot, 200°C. Lightly grease a 19cm round fluted loose-based pan.
2.Ease thawed puff pastry into pan, trimming edges. Prick base with a fork. Bake blind for 25 minutes. Remove filling. Bake for 4-5 minutes until golden and cooked through. Cool completely.
3.In a frying pan, melt butter. Add caster sugar, water, vanilla bean paste, orange rind and mixed spice. Cook, stirring, for 1-2 minutes until sugar dissolves.
4.Add plums and bring to a simmer. Cook for 4-5 minutes until syrupy and tender. Remove plums with a spoon. Boil syrup for 4-5 minutes until thickened.
5.In the bowl of an electric mixer, beat thickened cream and vanilla essence to soft peaks. Fold mascarpone through. Dollop mascarpone mixture into cooled tart case. Top with plums and drizzle with syrup. Serve with shredded orange zest.
Note
- If fresh plums are unavailable, use canned plums instead. Reduce reserved syrup.