Vanilla Plum & Mascarpone Tart

SERVES 20 PREPARATION 25 MINUTES (PLUS REFRIGERATION) COOKING 1 HOUR

2 cups plain flour 1 cup ground hazelnuts 2/3 cup icing sugar, plus 2 tablespoons extra 250g butter, chilled, chopped 2 egg yolks 2 teaspoons chilled water 750ml bottle dessert wine 1½ cups caster sugar 1 vanilla bean, split

lengthways 10 ripe plums (1.2kg),

quartered, stones removed 1kg mascarpone 600ml thickened cream 2 tablespoons almond

flavoured liqueur

1. Process flour, ground hazelnuts and icing sugar together until just combined.

Add butter and process until mixture resembles fine breadcrumbs. Add combined yolks and water, then pulse until just combined. Divide dough in half and form each into a disc, then wrap in cling film. Refrigerate for 1 hour (see tip).

2. In a large, deep frying pan, stir wine, sugar and vanilla bean together over medium heat until sugar dissolves. Bring to the boil. Add plums and simmer for 3 minutes until just tender. Leave to cool.

3. Roll out pastry discs, one at a time, between floured sheets of baking paper until 4mm thick and large enough to line two 24cm loose-based

round fluted tart pans. Lift pastry into pans, ease into base and side, then trim edge. Cover and refrigerate for 1 hour until firm. (Pastry is quite delicate and may need to be chilled after rolling.)

4. Preheat oven to hot, 200°C. Place tart pans on oven trays, line pastry with baking paper and fill with dried beans or rice. Bake for 20 minutes. Remove paper and beans, then bake for a further 10 minutes until golden and cooked through. (Swap tart pans between shelves at both stages of baking.) Cool.

5. Strain plums, reserving syrup and vanilla bean. Peel the plums. Return reserved syrup to frying pan and simmer for 20 minutes until reduced by half. Remove from heat, then cool. Return plums to syrup.

6. In a large bowl, using a wooden spoon, fold mascarpone, cream, liqueur and sifted extra icing sugar together until combined. Cover and refrigerate until required.

7. Place tart shells on plates. Spoon mascarpone mixture into each tart, then top with plums and vanilla bean. Drizzle with a little syrup and serve immediately with remaining syrup.