FIG, HONEY AND MASCARPONE TART
So amazing looking, you'll have no question about the expression "eat with your eyes". From Nigel Slater's "Real Cooking".
Provided by Pikake21
Categories Tarts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the flour in a large mixing bowl.
- Cut the butter into small chunks and tip into the flour.
- Rub the butter between your thumbs and fingertips until the mixture looks like breadcrumbs, stir in the sugar and drop in the two egg yolks.
- Using a table knife or your hands, mix in the eggs.
- Then use your hands again to bring the whole lot together.
- You may need a few drops of water but add them carefully.
- You should end up with a soft ball of dough.
- Cover with a piece of greaseproof, foil or clingfilm and refrigerate for about an hour.
- Roll the pastry out on a lightly floured board so that it is large enough to fit a deep 25cm diameter metal tart inches
- Lift the pastry up with the help of a rolling pin and drape over the tart tin.
- Gently push the pastry into the corners of the tin and up the sides, patching any holes and tears where necessary.
- No one will ever know.
- Prick the pastry case all over with a fork, place a piece of greaseproof paper on top of the pastry, and weight it down with something like beans or rice.
- Rest the pastry in the fridge while the oven gets to 350°F
- Cut a deep cross in the top of each fig.
- Bake the tart case for about twenty-five minutes until it is firm and somewhat dry to touch.
- It should be the colour of a custard cream.
- Remove the greaseproof paper and beans.
- Leave the pastry to cool a little, then place the figs in snugly, squeezing each on as you so do to open it up.
- Stuff little spoonfuls of mascarpone into the open figs.
- Drizzle with honey.
- Mix the crème fraîche with the egg yolks and sugar and pour over the fruit.
- Bake for 35 minutes until the edges of the pastry have browned slightly and the juices have combined with the creamy bits to give a sort of wobbly custard.
- Leave to cool and set slightly for fifteen minutes before eating.
Nutrition Facts : Calories 613.5, Fat 29.6, SaturatedFat 17.6, Cholesterol 211.6, Sodium 136, Carbohydrate 82, Fiber 3.7, Sugar 42.9, Protein 7.9
FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST AND LEMON MASCARPONE CREAM
Categories Cheese Fruit Dessert Bake Cream Cheese Lemon Fig Rosemary Cornmeal Spring Summer Honey Sour Cream Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make crust:
- Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
- Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
- Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.
- Preheat oven to 400°F.
- Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.
- Prepare filling and assemble tart:
- Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
- Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
- Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.
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HONEY MASCARPONE FIG TART - THE SWEET OCCASION
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- In a medium mixing bowl combine speculoos cookies crumbs, sugar, salt and melted butter until evenly mixed. Press crumb mixture evenly into a 10-inch tart pan with a removable bottom. Bake crust for 10 minutes. Allow to cool while preparing filling.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the mascarpone and sugar together on medium-high speed until smooth and creamy, 2 minutes. Add the honey and beat to combine.
- In a separate bowl, beat the heavy cream on medium-low speed until it becomes frothy. Increase speed to medium-high and and continue to beat until stiff peaks form, about 3 minutes. Careful not to over mix or else it will become thick and lumpy.
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- Cream the butter and sugar together until light and fluffy for 3 minutes, using a stand mixer with the paddle attachment, stopping on occasion to scrape down sides and bottom. Add the flour, salt and sugar and mix on low speed until fully incorporated about one minute. Add the egg yolk and continue to mix on low speed until the dough comes together about 30 seconds. Wrap in plastic wrap and refrigerate for one hour (or up to 4 days).
- Remove from the refrigerator. Flour your work surface really well so the dough does not stick, and sprinkle the top of the dough with a little flour. With a rolling pin flatten to the desired shape. I used a 13 by 4-inch tart pan. A 10-inch round tart pan will work well too. Roll out dough, starting in the middle and rolling outward, to a 1/4 inch thick disk or rectangle, depending on your tart pan.
- Don’t worry if dough tears or crumbles, it’s easily pressed together in the tart pan. Lift over the rolling pin and place in a tart pan with removable bottom. Patch holes or tears by pressing dough with fingers. Press dough into sides, corners and bottom. Roll the rolling pin over the top of the tart pin for a clean even edge. Refrigerate 30 minutes -this is important.
- Bake at 350 for 30 -35 minutes, positioned in the center of the oven, until golden and delicious smelling. Let cool before filling, and remove tart ring.
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