Rosemary-Plum Mascarpone Tart

Use firm black plums for this elegant tart, as overripe fruit will lose its shape during cooking.

MAKES: one 8-inch tart; 8 servings

PREP TIME: 40 minutes

CHILLING TIME: at least 2 hours

COOKING TIME: about 35 minutes

INGREDIENTS:

ROSEMARY CRUST

• 1 cup all-purpose flour
• 3 Tbsp lightly packed golden yellow sugar
• 1 ½ tsp finely chopped fresh rosemary
• ½ tsp fine sea salt
• ¼ cup plus 3 Tbsp cold unsalted butter, cut into ½-inch pieces
• 2 tsp apple cider vinegar
• 2 to 3 Tbsp ice water

FILLINGS

• 3 to 4 black plums
• ½ cup mascarpone cheese
• ½ cup plus 1 Tbsp icing sugar, sifted
• 2 tsp finely grated lemon zest
• 1 tsp vanilla extract
• ¼ tsp fine sea salt

EGG WASH & TOPPING

• 1 large egg whisked with 1 Tbsp water
• 1 Tbsp turbinado or granulated sugar (optional)
• 2 Tbsp apple jelly
• Fresh rosemary for garnish

CHANGE IT UP

• Firm red plums, pluots, nectarines or peaches can be substituted for the black plums.

INSTRUCTIONS:

1. For the rosemary crust, combine the flour, sugar, rosemary, and salt in a food processor fitted with the steel blade. Pulse several times until well combined.
2. Add the butter and pulse until the mixture resembles coarse crumbs.
3. Add the vinegar. Pulse just until combined. Gradually add the water, 1 teaspoonful at a time, pulsing after each addition until the dough starts to form a ball. Do not overprocess.
4. Tip the dough onto a clean work surface and gather it into a ball. Wrap it tightly in plastic wrap, then refrigerate for at least 2 hours, or up to 24 hours.
5. When ready to bake, preheat the oven to 375ºF. Line a large baking sheet with parchment paper. Set aside.
6. On a large sheet of parchment paper, roll out the chilled dough to a 10-inch disc. Carefully slide the parchment and the dough onto a large baking sheet. Cover tightly with plastic wrap and set aside.
7. For the filling, line a second baking sheet with paper towels. Cut the plums in half and remove the pits. Cut the plum halves lengthwise into ¼-inch slices. Spread the plum slices out on the paper towels to remove any excess moisture. Set aside.
8. In a small bowl and using a spatula, beat together the mascarpone cheese, icing sugar, lemon zest, vanilla extract, and salt until smooth.
9. Spread the mascarpone mixture evenly over the dough, leaving a 1-inch border around the edge.
10. Starting at the outer edge and working toward the center, arrange the plum slices, in concentric circles and slightly overlapping, on top of the mascarpone mixture.
11. Fold the pastry border over the plums, creating overlapping folds as you work your way around the tart.
12. Brush the pastry edges with egg wash. Sprinkle with turbinado sugar (if using). Bake until the pastry is golden brown and the plum filling is bubbly, 30 to 35 minutes.
13. In a small microwave-safe bowl, microwave the apple jelly on high power until melted, 10 to 30 seconds.
14. Place the baking sheet on a wire rack. Brush the pastry with the melted apple jelly. Let the tart cool to room temperature. Serve garnished with fresh rosemary