Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Plum tart with mascarpone
The redcurrants give the tart an invigorating acidity - but it is also very tempting without them. Amaretto, on the other hand, is a must, as the plum is a close relative of the almond!
Preparation time: 70 minutes + 1 hour dough resting time
Difficulty level: 2 out of 5
Ingredients for filling
| Ingredients (6 servings) | ||
|---|---|---|
| 800 | g | Ripe plums |
| 100 | g | Blackcurrants (if available) |
| 1 | teaspoon(s) | Cinnamon |
| 3 | tablespoon(s) | Granulated sugar |
| 1 | dash | Amaretto |
Ingredients for the shortcrust pastry
| Ingredients (6 servings) | ||
|---|---|---|
| 300 | g | Plain flour |
| 200 | g | Cold butter |
| 1 | Egg | |
| 100 | g | Powdered sugar |
| Vanilla | ||
| Lemon peel | ||
Ingredients for the mascarpone cream
| Ingredients (6 servings) | ||
|---|---|---|
| 400 | g | Mascarpone |
| 150 | g | Curd cheese |
| 3 | Eggs | |
| 3 | Egg yolk | |
| 150 | g | Granulated sugar |
| 1 | tablespoon(s) | Vanilla sugar |
| 2 | tablespoon(s) | Pudding powder |
Preparation:
- Cut the plums in half and marinate with the currants, cinnamon, granulated sugar and a dash of Amaretto. Meanwhile, prepare the shortcrust pastry: sieve the flour onto a board, add the butter, eggs, sugar, vanilla and grated lemon zest and quickly knead into a smooth dough. Leave the dough to rest in the fridge for 1 hour.
- Preheat the oven to 175 °C.
- Roll out the cold dough to a thickness of ½ cm and place in a tart tin, press firmly around the edges and pinch off the excess with your fingers. Place the marinated plums on top, cut side up, with the currants in between.
- For the mascarpone glaze, mix all the ingredients together to form a smooth cream, pour over the plums and bake at 170 °C for 45 minutes. Leave to cool slightly before serving and sprinkle with powdered sugar.
