A fabulous tart from Catherine Fulvio.


  • for the pastry:
  • 225 g plain flour
  • 30 g icing sugar
  • 110 g butter
  • 1 egg
  • 1 tblsp water
  • for the filling:
  • 400 g mascarpone
  • 240 ml double cream
  • 2 tsp caster sugar
  • 1 tblsp marsala
  • 450 g plums, quartered
  • 1 tblsp brown sugar


  • Preheat the oven to180ºC/Gas 4.
  • Cut the plums in quarters, remove the stones and sprinkle with brown sugar.
  • Bake in a moderate oven for 15 minutes so that they are cooked but still hold their shape. Allow to cool but do not refrigerate.
  • Sieve the flour into a bowl. Add the diced butter and rub in with your fingertips until the mixture resembles breadcrumbs. Sieve in the icing sugar and stir.
  • Beat the egg with the water and add to the bowl. Mix until it forms a firm dough. Wrap in plastic wrap and refrigerate for 20 minutes to let the dough rest before rolling.
  • Preheat the oven to180°C/Gas 4.
  • Butter a 23cm x 2 ½ cm loose bottomed tart tin or 6 individual tartlet tins. Flour a work surface and roll out the pastry slightly wider than the tin.
  • Line the tin with the pastry and prick the base with a fork. Place in the fridge to rest for approximately 10 minutes.
  • Remove from the fridge and line with parchment paper and fill with baking beans or rice. Place in the preheated oven for 10-15 minutes, until fully baked.
  • Mix the mascarpone with the cream, sugar and Marsala, place in refrigerator until needed.
  • Just prior to serving, spoon the mascarpone into the cooked pastry shell and place the plums on top. Dust with a little icing sugar and garnish with a sprig of mint.

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