Roasted Black Plum and Mascarpone Pie

Roasted Black Plum and Mascarpone Pie

by Kristen on August 13, 2012 · 7 comments

Roasted Black Plum and Mascarpone PieI 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. Roasted Black Plum and Mascarpone PieAnd 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.

Roasted Black Plum and Mascarpone PieIt 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.

5.0 from 2 reviews
Roasted Black Plum and Mascarpone Pie
 
Author:
Recipe type: Dessert
Serves: 10-12
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Using a slotted spoon transfer plums to a parchment lined rimmed baking sheet and set aside to cool.
  5. 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.
  6. 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.
  7. 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.
Notes
Pie crust can be baked, plums roasted, glaze reduced and the mascarpone mixture can all be made a day ahead. Refrigerate separately and assemble before serving.

 

The recipe has been adapted (very slightly to make it more suitable for individual pies) from Bon Appétit

Hungry for more desserts? Check out:

Fresh Peach Pie

Medieval Strawberry Tart with Thyme Crust

Chocolate Lava Cake with Salted Caramel

Profiteroles with Chantilly Cream Julia Child’s Chocolate Mousse

Amaretto Poached Pears

{ 7 comments… read them below or add one }

Riley

Oh my gosh, this looks heavenly! I can’t get enough of these plums this summer!

Reply

Kristen

Thanks, Riley! I’ve been eating a ton of them too :)

Reply

Kristi @ My San Francisco Kitchen

What a great idea, I love plums :)

Reply

Kristen

Thanks, Kristi! I love them too :)

Reply

Rachael {SimplyFreshCooking}

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! :)

Reply

Lynn

The mascarpone sounds so decedent. I’m making this one for sure!

Reply

Kristen

Decedent and delicious!

Reply

Leave a Comment

Rate this recipe:  

Previous post:

Next post: