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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Plum and Mascarpone Tart.

     

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    Quick and easy pud to prepare with a punnet of shop bought plums. We were lucky to be able to pick ours straight off the tree!

     

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    Ingredients :

    • 1 x punnet plus
    • 1 x tub Mascarpone Cheese.
    • 1 x packet frozen ( or fresh) Puff Pastry of your choice.
    • 2 x Tablespoons Dark brown Muscovado sugar.

     

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    Firstly, wash and cut plums into quarters, discarding stone.

     

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    Next, unroll pastry slab and if necessary use rolling pin to roll out to your baking tin size.

     

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    After placing pastry onto baking sheet, spread mascarpone evenly over to cover top.

     

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    Pile all chopped up plums on top of mascarpone and gently roll up pastry sides to form a crust.

     

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    Now scatter over the Muscovado sugar.

     

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    Bake in a pre heated oven at 180 c for about 25/30 minutes until pastry is golden brown and fruit is bubbling. Remove from oven and leave to cool for about 10 mins as it will be extremely hot.

     

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    Serve in big slices accompanied by your favourite brand of Vanilla ice cream.

     

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    Enjoy!

     

     

    Fee x 

     

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    Written by Foodie Fee

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