Fig Mascarpone Tart Recipes

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FIG, HONEY AND MASCARPONE TART



Fig, Honey and Mascarpone Tart image

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

225 g plain flour
125 g fridge cold butter
90 g sugar
2 egg yolks
10 -12 figs
2 tablespoons honey
6 tablespoons mascarpone cheese
150 g creme fraiche
2 large egg yolks
4 tablespoons caster sugar

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

GOLDEN FIG AND MASCARPONE TART



Golden Fig and Mascarpone Tart image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 tarts

Number Of Ingredients 8

Feuille de'Bric or phyllo dough
4 fresh white figs, in syrup
1/2 cup mascarpone cheese
1/4 cup heavy cream
1 egg
Kosher salt
Ground black pepper
1 teaspoon black fig syrup

Steps:

  • Preheat oven to 325 degrees F.
  • Cut Feuille de' Bric sheets into 2 1/2-inch squares, spray with pan spray and crisscross in muffin tins. Bake until golden brown, let cool and remove from pan.
  • In a medium bowl mix figs removed from the syrup with mascarpone cheese, heavy cream, and 1 large egg. Mix on slow speed until figs are well broken. Season with salt and pepper, to taste. Fill tart shell 3/4 of the way and bake for 20 minutes or until filling is firm. Garnish with black fig syrup and serve warm.

FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST AND LEMON MASCARPONE CREAM



Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream image

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

For crust
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal (not stone-ground)
1 tablespoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/2 tablespoons finely chopped fresh rosemary
4 to 5 tablespoons ice water
For filling
1/3 cup sour cream
1 cup mascarpone cheese (8 oz)
1/4 cup sugar
1 1/2 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
2 tablespoons red-currant jelly
1 tablespoon honey
1 1/2 lb fresh figs
Special Equipment
an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

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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