Plum Mascarpone Tart: the Recipe for a Two-Colored Cream Filled Dessert

The mascarpone and jam tart is a surprising two-colored dessert that reveals a delicious double filling when cut. Perfect to serve at the end of the meal with a cup of espresso coffee, or as a snack for adults and children who will love it, it is prepared starting from a fragrant shell of lemon shortcrust pastry, packaged as per school by quickly working the ingredients and allowing for a rest time in the fridge of at least half an hour.

Once ready, the pastry is rolled out in a special 24cm diameter mold and filled with a layer of mascarpone cream, obtained by mixing the cream cheese with the sugar and eggs with a hand whisk, and then with the plum jam. All decorated on the surface with the classic grill and then placed in the oven until golden: the result will be a delicious and fragrant dessert, also excellent to be enjoyed for an invigorating breakfast together with a glass of hot milk.

If you prefer, you can play with the filling according to your personal taste and opt for an apricot, berry or cherry jam. For a super sinful version you can combine the mascarpone with a hazelnut spread while, for a lighter one, you can use ricotta instead, well drained of its whey.

If you like, you can try your hand at a tart without butter, replacing the one called for in the recipe with seed oil, or you can make cocoa, hazelnut, wholemeal or water shortcrust pastry, also suitable for vegan guests.

Store in the fridge, covered with cling film, for a maximum of 2 days.

Find out how to prepare the mascarpone and jam tart by following the step-by-step procedure and advice.

How to Prepare the Mascarpone and Jam Tart

Step 1

Step 1

Prepare the shortcrust pastry: arrange the flour in a well, flavor it with the grated lemon zest and add the soft butter cut into pieces.

Prepare the shortcrust pastry: arrange the flour in a well, flavor it with the grated lemon zest and add the soft butter cut into pieces.

Step 2

Step 2

Mix with your hands until you get a crumbly mixture.

Mix with your hands until you get a crumbly mixture.

Step 3

Step 3

Add the eggs, yeast and a pinch of salt, and mix carefully.

Add the eggs, yeast and a pinch of salt, and mix carefully.

Step 4

Step 4

Once you have obtained a smooth and homogeneous dough, wrap it with a sheet of transparent film and let it rest in the fridge for half an hour.

Once you have obtained a smooth and homogeneous dough, wrap it with a sheet of transparent film and let it rest in the fridge for half an hour.

Step 5

Step 5

Once the time has passed, roll out the pastry with a rolling pin on a floured work surface, about 1/2 cm thick.

Once the time has passed, roll out the pastry with a rolling pin on a floured work surface, about 1/2 cm thick.

Step 6

Step 6

Helping you with the rolling pin, line a 24cm diameter tart mould, previously buttered and floured, with the pastry and prick the bottom with the tines of a fork.

Helping you with the rolling pin, line a 24cm diameter tart mould, previously buttered and floured, with the pastry and prick the bottom with the tines of a fork.

Step 7

Step 7

Prepare the mascarpone cream: collect the mascarpone with the sugar and eggs in a bowl.

Prepare the mascarpone cream: collect the mascarpone with the sugar and eggs in a bowl.

Step 8

Step 8

Work with a hand whisk until you obtain a smooth and velvety cream.

Work with a hand whisk until you obtain a smooth and velvety cream.

Step 9

Step 9

Pour the mascarpone cream inside the shortcrust pastry shell.

Pour the mascarpone cream inside the shortcrust pastry shell.

Step 10

Step 10

Distribute it evenly with a spatula.

Distribute it evenly with a spatula.

Step 11

Step 11

Fill with a layer of plum jam.

Fill with a layer of plum jam.

Step 12

Step 12

Knead the leftover shortcrust pastry scraps, cut many strips of dough with a smooth wheel and form the classic grid.

Knead the leftover shortcrust pastry scraps, cut many strips of dough with a smooth wheel and form the classic grid.

Step 13

Step 13

Place the tart in the oven at 356°F/180°C and cook for about 40 minutes.

Place the tart in the oven at 356°F/180°C and cook for about 40 minutes.

Step 14

Step 14

Once the cooking time has passed, take the tart out of the oven, let it cool and turn it out onto a serving plate; then cut it into slices and serve.

Once the cooking time has passed, take the tart out of the oven, let it cool and turn it out onto a serving plate; then cut it into slices and serve.