Plum, Walnut & Star Anise Crostata with Brown Sugar Mascarpone. Use delicious in-season plums to create a show-stopping dessert. Serve with a generous dollop of brown sugar marscapone.
1½ cups plain flour
¼ cup icing sugar
125g cold butter, chopped
2 tbsp iced water
½ cup walnuts, plus 6 extra
walnut halves for decorating
1 tsp ground ginger
½ tsp ground cloves
½ tsp ground star anise, plus 3 whole star anise for decorating
½ cup caster sugar
800g just ripe plums, stoned, quartered
2 tsp milk
1 cup mascarpone
2 tbsp brown sugar
To make pastry, combine flour and icing sugar in a food processor. Process for a few seconds to combine. Add butter; process until mixture resembles fine breadcrumbs. Add iced water; pulse until just combined. Turn out onto a clean surface and form into a disc. Wrap in plastic wrap; refrigerate for 30 minutes.
Process walnuts in food processor until finely chopped. Combine walnuts, ginger, cloves, ground star anise and caster sugar in a small bowl.
Preheat oven to 200°C. Roll out pastry between sheets of baking paper to form a rectangle 3mm thick and approx 35cm x 25cm. Remove top sheet of baking paper and transfer bottom sheet with pastry to a large baking tray. Sprinkle two-thirds of the walnut mixture evenly over the pastry, keeping a 4-5cm border all around. Arrange plum quarters close together in 3 long rows. Fold the pastry border over the plums, pleating where necessary. Brush pastry with a little milk.
Sprinkle remaining walnut mixture over plums and pastry. Sprinkle with extra whole walnut halves and whole star anise. Bake 35 minutes or until pastry is golden and plums are tender. Serve warm or at room temperature.
Combine mascarpone and brown sugar in a small bowl. Serve with crostata