- 185 grams all-purpose flour
- 50 grams blanched sliced almonds
- 40 grams confectioners' sugar
- 1 tsp of jasmine tea leaves loose or from a tea bag, crumbled very fine in your fingers
- Pinch kosher salt
- 1 stick unsalted butter cold and cubed
- 1 large egg lightly beaten
- 55 grams mascarpone
- 50 grams sugar
- 1 pinch cinnamon
- 400 grams ricotta
- 1 large egg plus 1 large egg white
- 2 Tbsp Rumamok Jasmine Infused Maple Syrup
- ⅛ teaspoon kosher salt
- 3-4 ripe but firm plums
- 1/4 cup Runamok Jasmine Infused Maple Syrup
Start with the tart shell: Place 1/4 cup of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining flour, the sugar, the tea and the salt and pulse to combine.
Add the cold cubed butter and pulse a few times until a coarse meal forms. Add the egg and pulse just until you have a crumbly dough. Form the dough into a ball, wrap it in plastic wrap and press it into a disk, and chill for at least 1 hour- overnight if you can.
When you're ready to bake the tart, preheat the oven to 325. Let the dough warm up for a few minutes, then roll it out between 2 sheets of plastic or parchment to about a 3/8-inch thickness. Line one 9 inch or six 3-inch tart pans with the dough, pressing it into the edges and smoothing the tops with a knife edge, and chill in the freezer for 10 minutes.
Line the tart shell or shells with parchment and fill with baking weights - I use dried beans. Make sure they come all the way to the top so your tart edges don't fold over or otherwise wimp out. Bake for about 18 minutes, then carefully remove the parchment and weights. Continue baking, uncovered, for about 15 more minutes or until tart is a light golden brown all over
Now make the filling. In the bowl of a stand mixer fitted with paddle attachment, combine mascarpone, sugar and cinnamon.
Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes.
Add ricotta, egg and egg white, maple syrup and salt, and mix on low to combine. Pour filling into baked tart shell and smooth the top (it's ok to do this while the crusts are still hot!)
Bake the tart for 20 minutes, or until filling is set and firm on the edges, and just barely set in the center, it's ok if it's a tiny bit jiggly. Let the whole thing cool to room temperature.
Wash, dry, and thinly slice three ripe but firm plums. Toss with 1/4 cup Rumamok Jasmine Infused Maple Syrup in a a medium bowl until well coated. Arrange the slices on top of each tart. Slice and serve, with more syrup for drizzling.