Fig & Marscapone Tart

It’s the tree that keeps on giving! As I have mentioned in previous posts, I have a wonderful fig tree in my backyard that is a late bloomer and really comes into her own in mid April. The figs are now bigger and juicier and are in abundance.

I have made countless salads with figs, used them in jams, and they always make a feature on my cheese and salumi platters, but I have only dabbled with them in desserts.

Today’s post features my figs in a fig and marscapone tart.

Ingredients

– pastry –

  • 240 grams Plain Flour
  • 60 grams shelled raw pistachios
  • 50 grams caster sugar
  • 150 grams unsalted butter, cold
  • 1 egg yolk
  • 3 – 4 tablespoons cold water

– filling –

  • 450 grams mascarpone cheese
  • ¼ cup brown sugar
  • ½ cup thickened cream
  • 1 teaspoon vanilla extract
  • freshly grated zest of 1 lemon

– toppings –

  • 12 – 15 figs (depending on size) cut into quarters
  • 1 tablespoon of honey
  • 1 tablespoon of jam (ie strawberry)

Method

– pastry-

  1. Preheat normal oven to 220ºc
  2. In a food processor, combine the flour, pistachios, and sugar and process until the pistachios are finely ground.
  3. Cut the cold butter into small pieces and process with the flour mixture in the food processor until the granular.
  4. Add the egg yolk and gradually add the water to the flour mix until a dough begins to form when you press it between two fingers.
  5. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for 30minutes.)
  6. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough with a fork, cover with bake paper, and weigh down using dry beans or pie weights.
  7. Blind bake for approximately 13-15 minutes until the edges just begin to turn golden. Remove the weights and bake paper and continue to bake for a further 3-5 minutes, or until the crust has turned golden brown. Remove from oven and let cool on a wire rack.

– filling – 

  1.  In a bowl whip the mascarpone, brown sugar, and thickened cream on medium – high setting until soft peaks form.
  2. Add the vanilla extract and lemon zest and continue to whip just until stiff peaks form.
  3. Spoon the filling into the cooled tart shell, and smooth with a spatula.
  4. Add the cut figs and arrange as desired on top of the filling starting from the outside edges and working your way to the center.
  5. Warm the honey and jam together, either over the stove or in the microwave. Brush over the arranged figs.

Serve with a tokay or dessert wine.

Suburban Sparkle

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