Vanilla, plum, amaretto and mascarpone tart recipe

  • Serves 8
  • 15mins to prepare and 45mins to cook
  • 379 calories / serving
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Enjoy plums at their best with this sumptuous dessert that's sure to please your dinner guests.

  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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  • Ingredients

  • 1 x 375g (13oz) pack shortcrust pastry
  • 3 tbsp brown sugar
  • 2tsp vanilla extract
  • 2tsp amaretto liqueur
  • 2 cinnamon sticks
  • 2 large oranges
  • 250g (9oz) low fat mascarpone
  • 2tbsp caster sugar
  • For the filling

  • 8 ripe plums, quartered
  • 150ml half-fat creme fraiche
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  • Energy 1585kj 379kcal 19%
  • Fat 22.2g 32%
  • Saturates 8.9g 45%
  • Sugars 17g 19%
  • Salt 0.5g 9%

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

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