PLUM & MASCARPONE TART

SERVES 8 PREP 10 MINS COOK 45 MINS

Preheat oven to hot, 200°C. Lightly grease a 19cm round fluted loosebased pan. Ease one sheet thawed puff pastry into pan, trimming edges. Prick base with a fork. Bake blind 25 minutes. Remove filling. Bake 4-5 minutes until golden and cooked through. Cool completely. Meanwhile, in a frying pan, melt 25g unsalted butter on medium. Add ½ cup caster sugar, 2 tbsp water, 2 tsp vanilla bean paste, peeled rind strips from 1 orange and ½ tsp mixed spice. Cook, stirring, 1-2 minutes, until sugar dissolves. Add 8 halved small plums, bring to simmer. Cook 4-5 minutes until syrupy and tender. Remove plums with a slotted spoon. Boil syrup 4-5 minutes until thickened. In the bowl of an electric mixer, beat 300ml tub thickened cream and 1 tsp vanilla essence to soft peaks. Fold mascarpone through. Dollop mascarpone mixture into cooled tart case. Top with plums and drizzle with syrup. Serve with extra shredded orange zest.