To make the brioche, mix together the water and yeast in a jug. Put the flour, salt and sugar in a bowl and then pour in the water-yeast mixture and mix together.

In a separate bowl mix together the melted butter and beaten eggs and then gradually add this to the dough mix.

Beat the mixture together until it forms a smooth soft dough and then knead for 5-10 minutes on a floured work surface.

Put the dough back into the bowl and then leave to prove in a warm place for 1 hour or until doubled in size.

Knock back the dough and then roll it out into a circle big enough to fit the Toughened Non-Stick 28cm Shallow Casserole.

Place the dough straight into the pan, there is no need to grease or line the pan.

Leave the dough to rise again for approximately 1 hour.

Preheat the oven 190ºC./ Fan 170ºC./ Gas Mark 5 fifteen minutes before the end of the second prove.

Gently spread the mascarpone onto the dough base leaving an approximately 2cm crust. Sprinkle over the cinnamon and then scatter over the sliced plums. Place into the preheated oven for 35 minutes or until the dough has a deep golden crust.

Sprinkle with the chopped hazelnuts and drizzle with honey before serving. Serve with fresh ricotta

Cook's Notes

The tart can be made with 250g puff pastry instead of the brioche dough if you are in a hurry. Simply place the dough into the pan and top with mascarpone and plums.