Fig Mascarpone Tart Recipes

FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST AND LEMON MASCARPONE CREAM

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.

FIG, HONEY AND MASCARPONE TART

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.

GOLDEN FIG AND MASCARPONE TART

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.