For the crust
8 oz all-purpose flour (or any gluten-free flour of your choice)
6 Tbsp sugar (or ACTIVIST Raw Mānuka Honey)
½ tsp salt
6 oz unsalted butter, melted
For the tart
4 lbs firm but ripe plums or other stone fruit, halved, pitted, skin left on
1¼ cups ACTIVIST Raw Mānuka Honey
2 Tbsp fresh lemon juice
1 vanilla bean, split lengthwise
8 oz mascarpone cheese
⅓ cup crème fraîche
3 Tbsp ACTIVIST Raw Mānuka Honey
Method
Preheat the oven to 350°F (175°C).
Whisk the flour, sugar, and salt together in a bowl. Add the melted butter and stir until combined. Using your hands, press two-thirds of the dough into the bottom and up the sides of a 10-inch tart pan with a removable bottom, ensuring the dough is smooth and even.
Place the tart pan on a wire rack set inside a rimmed baking sheet and bake on the lowest oven rack for about 30 minutes, until the crust is deep golden brown and firm to the touch. Set aside to cool.
In a large bowl, mix the halved plums, Mānuka honey, lemon juice, and the seeds from half of the vanilla bean. Arrange the plums, cut side down, in two large baking dishes and roast until tender, about 30 minutes. Let cool slightly, then chill, reserving the juices.
In the bowl of a stand mixer, combine the mascarpone, crème fraîche, 3 Tbsp honey, and the seeds from the remaining half of the vanilla bean. Mix gently—do not overmix, as the mascarpone may separate.
Spread the mascarpone mixture evenly over the cooled tart crust, then arrange the plums and their juices over the top. Serve as is, or with a scoop of ice cream.
