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.
– 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)
- Preheat normal oven to 220ºc
- In a food processor, combine the flour, pistachios, and sugar and process until the pistachios are finely ground.
- Cut the cold butter into small pieces and process with the flour mixture in the food processor until the granular.
- 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.
- Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for 30minutes.)
- 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.
- 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 –
- In a bowl whip the mascarpone, brown sugar, and thickened cream on medium – high setting until soft peaks form.
- Add the vanilla extract and lemon zest and continue to whip just until stiff peaks form.
- Spoon the filling into the cooled tart shell, and smooth with a spatula.
- 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.
- 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.