Raspberry Mascarpone Tart
Pull this recipe together in minutes with just a few ingredients. Lightly sweetened Mascarpone lies under sliced plums. Any variety is good, we used Italian Plums because they are small and tart. The tartness pairs nicely with the every so sweet Mascarpone.
Ingredients
1 18-oz. package GeeFree puff pastry dough
gluten-free flour for dusting
1/3 cup sugar
1 large egg, lightly beaten
1 cup mascarpone cheese
1 teaspoon lemon zest, finely grated
a dozen Italian Plums, sliced thin
- 1 cup
Mascarpone
Directions
Bring dough to room temperature. Preheat oven to 400°F.
Blend a cup of Mascarpone and two tablespoons of sugar in a bowl using a spoon or small food processor. (we used Raw Sugar)
Dust the countertop with gluten free flour.
Gently roll out dough to be roughly 1/4" thick. Using a 3" circle cutter press and make as many circles as you need - generally one per plum. Transfer each circle to a parchment lined baking pan large enough to fit all.
Brush each circle with eggwash. Then spread a tablespoon of the Mascarpone mixture over each circle leaving a 1/2" border. Layer your sliced plums evenly over the spread.
Sprinkle the remainder of sugar over each tart to gently sweeten the plums and crust.
Bake for about 15 minutes at 400°F. Remove when the cheese begins to brown. Serve warm, and garnish with a sprig of mint if desired.
