Plum Mascarpone Tart

by Sarah on July 28, 2014

Undercover Caterer :: Plum Mascarpone Tart

This is about the easiest dessert ever, unless you are just scooping a block of ice cream out of the cardboard container into a bowl, or perhaps eating Cool Whip out of the tub with a spoon.  It’s just a few ingredients, a few minutes, and BOOM!  You’ve created a nice baked good that might fool your loved ones that you spent hours in the kitchen.

Undercover Caterer :: Plum Mascarpone Tart

Rule #1 for dessert deception is to have frozen puff pastry sheets in your freezer at all times.  Believe me, it comes in super handy all the time.  Next is a blob of mascarpone cheese (kind of like a Danish pastry), then layer on thin slices of fresh plum.  I glazed it, put sugar on top and let it bake till browned and glorious.

It tasted and appeared sort of like an open faced pop tart.

Not that that’s a bad thing.

Undercover Caterer :: Plum Mascarpone Tart

Plum Mascarpone Tart


  • 1 sheet puff pastry, thawed
  • 4 big Tbsp full Mascarpone (maybe 1/2 cup)
  • 4 Tbsp raw sugar
  • 1/4 cup plum syrup or comparable jelly, melted in the microwave
  • 2 cups thinly sliced plums


  • Cut the puff pastry into four squares and fold the edges over to form a ridge around the outside.
  • Place a big spoonful of Mascarpone on each pastry square and spread it evenly over the spare. Top with plum slices.
  • Brush on some plum syrup or melted jelly to brighten. Sprinkle with raw sugrr
  • Bake at 400 until golden brown, about 15-20 minutes.

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