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Vanilla, plum, amaretto and mascarpone tart recipe

Vanilla, plum, amaretto and mascarpone tart recipe

3 ratings

Enjoy plums at their best with this sumptuous dessert that's sure to please your dinner guests. See method

  • Serves 8
  • 15mins to prepare and 45mins to cook
  • 379 calories / serving
  • Vegetarian


  • 1 x 375g pack shortcrust pastry
  • 8 plums, quartered
  • 3 tbsp soft brown sugar
  • 2 tsp vanilla extract
  • 2 tbsp amaretto liqueur
  • 2 cinnamon sticks
  • juice of 2 large oranges
  • 250g (8oz) low-fat mascarpone
  • 2 tbsp caster sugar
  • 150g half-fat crème fraîche
  • 2 tbsp sliced almonds, toasted

Each serving contains

  • Energy

  • Fat

    22g 32%
  • Saturates

    9g 45%
  • Sugars

    17g 19%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 39.2g Protein 7.8g Fibre 2.8g


  1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Roll out the pastry to fit a 23cm (9in) loose-bottomed tart tin. Line the case with nonstick baking paper and fill with baking beans. Bake for 15 minutes, remove paper and beans, and then cook for a further 5 minutes. Remove and allow to cool.
  2. Reduce the heat to Gas Mark 5, 190°C, fan 170°C. Put the plums in a baking dish. In another bowl, mix the sugar, vanilla, amaretto, cinnamon sticks and orange juice. Pour over the fruit, and then bake for 30 minutes. Remove the plums and set aside. Heat the juices in a pan until syrupy, about 3 minutes. Allow to cool.
  3. In a bowl, combine the mascarpone, caster sugar and crème fraîche. Spoon into the pastry case. Arrange the plums on the mascarpone, drizzle over the syrup.

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