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 Pie for a party of 8, it is really easy to make 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 by 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.
If you make Roasted Black Plum and Mascarpone Pie make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 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
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