Pluot-Blackberry-Mango Tart
Ingredients
- 22 oz. pie dough
- 8 oz. mascarpone cheese
- 3 Tbsp. blackberry jam
- Pinch of salt
- 3 pluots or plums, sliced
- 1 mango, chopped
- 1 pint blackberries
Preparation
- Preheat oven to 375°F.
- Divide dough into six rounds and fit into small tart pans with removable bottoms. Blind bake for 30 minutes; remove pie weights and cook 5-10 more minutes, until bottoms are golden brown. Cool.
- Whip together mascarpone cheese, jam, and salt. Fill tart shells with equal por ons of cheese mixture. Top with fruits in a decorative fashion.