I love having a supper club. It means I get to shop for delicious food, which is the only kind of shopping I like (not very typical woman of me, but it’s true.) It also means I get to spend the day cooking and the evening meeting awesome people. 
And if I’m making individual Roasted Black Plum and Mascarpone for a party of 8 it is really pretty easy to make just 2 more little pies. And in case you guys are thinking, “whoa 2 pies for yourself!” Don’t worry, I did share one. But I really could have eaten both (an maybe even a third or fourth) all to myself.
It was my birthday that day and I might have pulled the ‘I can do whatever I want on my birthday’ card had more pies been around. Best that there wasn’t or I would have spent the rest of my birthday curled up on the couch with quite the stomach ache. It would have been worth it, this pie is awesome.
- 1 pie crust, homemade or store bought
- 4 lb. firm ripe black plums, quartered
- 1½-2 cups sugar (depending on sweetness of plums) plus 2 tablespoons
- 2 tablespoons lemon juice
- 1 vanilla bean, split lengthwise
- 8 oz mascarpone
- ⅓ cup creme fraiche or light sour cream
- 2-4 tablespoons honey
- Whipped cream
- Preheat oven to 350 degrees. Line 1 9″ pie pan or up to 12 individual serving bakeware pieces with pie crust. Crimp edges for pie pan or gently tear off excess dough leaving a little draping down the sides of the individual pans. Bake according to recipe or box till fully cooked.
- Place plums in a large bowl. Add 1½ – 2 cups of sugar and lemon juice. Scrape seeds from half the vanilla bean and toss to coat.
- Add plums to a large glass baking sheet or line a rimmed metal baking sheet with parchment paper. Roast until the plums are tender but not falling apart, 25-40 minutes. Remove from oven and set aside to cool slightly.
- Using a slotted spoon transfer plums to a parchment lined rimmed baking sheet and set aside to cool.
- Carefully pour juices from the pan into a small saucepan. Bring to a boil and simmer until thickened and reduced, 4-8 minutes. Set glaze aside.
- Combine remaining mascarpone, creme fraiche or light sour cream and honey together in a medium bowl. Scrape seeds from the remaining half vanilla bean and beat on high 1-2 minutes. Don not over beat as mascarpone may curdle.
- Spread mascarpone mixture evenly over cooked pie crust. Cover with about 1 tablespoon of glaze and top with roasted black plums. Serve at room temperature with a dollop of whipped cream.
The recipe has been adapted (very slightly to make it more suitable for individual pies) from Bon Appétit
Hungry for more desserts? Check out:
Medieval Strawberry Tart with Thyme Crust
Chocolate Lava Cake with Salted Caramel
Profiteroles with Chantilly Cream Julia Child’s Chocolate Mousse
{ 7 comments… read them below or add one }
Oh my gosh, this looks heavenly! I can’t get enough of these plums this summer!
Thanks, Riley! I’ve been eating a ton of them too
What a great idea, I love plums
Thanks, Kristi! I love them too
MORE mascarpone.. you’re killing me woman! P.S. Happy belated Birthday.. hope it was a good one.. probably was, judging from the looks of these pies!
The mascarpone sounds so decedent. I’m making this one for sure!
Decedent and delicious!