This is a really quick invention to use up some plums that needed eating and to brighten up a wintry Tuesday evening after a stressful day at work! (It's made extra quick by the use of ready made pastry - pre-rolled is even quicker and you don't need to flour a worktop...) We ate them with friends to celebrate Kirsty's first job as a law graduate, congratulations K!
150g sweetened shortcrust pastry (ready made)
1 egg
80g caster sugar
120g mascarpone
Zest and juice of half an orange
1 tbsp Amaretto
6 plums, halved and stoned
2 amaretti biscuits, crushed
Method
- Preheat the oven to 180C and grease a 12-bun cupcake tin.
- Roll the pastry out on a floured surface, and using a fluted pastry cutter slightly larger in diameter than the size of your cupcake tins, cut 12 circles of pastry. Use your fingertips to press down into each bun hole in the greased tin. Place in the fridge until needed.
- Beat the egg, then add the caster sugar, mascarpone and orange zest. Add the Amaretto and squeezed orange juice and stir in using a spatula.
- Place a teaspoon of the mascarpone mixture into each pastry case, then top with a plum half. Spoon the rest of the mixture evenly over the top of each plum and finish with a sprinkle of crushed amaretti biscuits.
- Bake for 10-15 mins until golden. Leave to cool slightly in the tin before carefully removing with a palette knife.
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