Golden Fig And Mascarpone Tart Recipes

FIG TART WITH MASCARPONE CREAM RECIPE

Steps:

• In a food processor, pulse the nuts and sugar until the nuts are finely ground. Add the butter and pulse about 15 times, until no loose particles of the nut-sugar mixture remain. Add the flour and salt and pulse again, about 10 times, or until the butter is no larger than small peas. Alternatively, finely grate the nuts and place them in a medium bowl. Add the sugar, flour and salt, stirring to combine. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse meal.
• In a small bowl, stir together the yolk and cream. Add it to the mixture and pulse or mix just until incorporated, about 8 times. Knead the dough lightly, just until it holds together. Flatten it into a 6-inch disc, wrap the dough well in plastic wrap, and refrigerate for 30 minutes or freeze it for 10 minutes, until firm enough to pat into the pan or roll.
• Remove the chilled dough from the refrigerator and lightly flour it on both sides. Place the dough between two sheets of plastic wrap and gently roll it out into a one-eighth-inch circle slightly more than 12 inches in diameter. At this point, if the dough feels too soft to place in the pan, place the dough, still between the plastic wrap, onto a cookie sheet and into the refrigerator for a few minutes to firm up.
• Remove the top sheet of plastic wrap from the dough and use the bottom sheet to lift and invert the dough over a 10-inch-by-1-inch tart pan with a removable bottom. Evenly drape the dough into the tart pan, pressing it gently into the sides. If the plastic wrap sticks, refrigerate or freeze the dough until it is firm enough to be removed easily.
• Trim any off the top of the sides, leaving about one-eighth-inch dough over the sides to accommodate any shrinkage during baking. Use the excess dough to patch cracks. You will probably have a little dough left over.
• Place the tart pan in the refrigerator for at least one hour to chill the dough before baking. Heat the oven to 425 degrees.
• Remove the chilled dough from the refrigerator and prick the bottom of the dough all over with a fork. Place the tart shell in the oven and bake for 5 minutes. After 5 minutes, reduce the heat to 375 degrees and continue to bake for 10 to 15 minutes until the bottom of the crust is golden and set and the sides are a deeper golden brown. Remove the crust from the oven and cool on a rack. The baked crust will keep at room temperature in an airtight container for up to 2 days.
• In a heat proof bowl or the top of a double-boiler, whisk the egg yolks together with 2 tablespoons of the sugar and the Marsala. Set the bowl over a pan of simmering water, making sure the water does not touch the bottom of the upper container. Whisk constantly until the mixture nearly triples in volume and begins to thicken, 3 to 5 minutes. Be careful not to overcook the yolks or they will scramble.
• Immediately place the bowl with the egg mixture into a larger bowl filled with ice water, and continue to whisk a couple of minutes until the mixture cools.
• In a large bowl, whip the mascarpone over low speed until creamy, about 10 seconds. Increase the speed slightly, and gradually beat in the cooled yolk mixture until completely incorporated, scraping the sides of the bowl once or twice with a rubber spatula. Set aside.
• Place 1 1/2 teaspoons water in a small, heat-proof measuring cup. Sprinkle the powdered gelatin over the water, allowing the gelatin to soften. Place the measuring cup in a small pan of lightly simmering water to allow the gelatin to dissolve and warm.
• In a chilled mixing bowl, combine the heavy cream with 2 teaspoons sugar. Beat on medium speed until the cream just begins to thicken, about 2 minutes. Add the warmed gelatin and the vanilla extract and beat just until stiff peaks form when the beater is raised.
• With a rubber spatula, fold the whipped cream mixture into the mascarpone mixture; you should have about 2 cups. Scrape the mixture into the baked tart shell, smooth the top with the spatula, and refrigerate for at least 1 hour to set.
• Remove the chilled tart from the refrigerator. Starting at the outside edge, place the fig slices, pointed ends upward, in concentric circles on the filling, tilting the slices so they lean slightly toward the edge of the crust in a petal-like fashion.
• In a small saucepan, combine the balsamic vinegar, 1 tablespoon water, the remaining 2 tablespoons sugar and cornstarch and stir until the sugar and starch are dissolved. Heat the mixture over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, stirring constantly so the mixture does not burn. Immediately remove from the heat and pour the glaze into a heat-proof glass measuring cup or bowl. Using a pastry brush, brush the glaze onto the figs. Refrigerate for at least 1 hour before unmolding. The completed tart will keep, refrigerated, for up to 2 days.

FIG MASCARPONE TART

Steps:

• To make the pastry dough combine the flour, sugar and pinch of salt in a food processor. Pulse to combine.
• Chop the cold butter into small pieces. Add the butter to the processor and process until a crumbly sandy texture is achieved.
• Mix the yolks with the whipping cream to combine.
• With the motor running add the whip cream and egg mixture through the feed tube. Process until the dough comes together in a ball.
• Note: due to variables in flour moisture, you may have to add a little extra whip cream to the mixture to get the dough to come together. If necessary add a teaspoon (5ml) of whip cream.
• Remove the dough from the processor and wrap in plastic wrap. Refrigerate 30 minutes before rolling.
• In a medium bowl blend the mascarpone cheese, cream cheese, sugar and the scraped vanilla bean. Mix just to combine.
• Preheat oven to 400F (204C)
• Line a baking tray with parchment.
• To make the egg wash; in a small bowl whisk the egg and add 1 tablespoon (15ml) water to combine.
• Slice the figs into a little over inch (.63cm) slices crosswise.
• Roll out the pastry on a lightly floured board to less than 1/8 inch (.31cm) thickness and 9 inch (22 cm) diameter circle.
• Move pastry on to the parchment lined baking tray.
• Using an off-set spatula smear the mascarpone in the center of the dough leaving a 2 inch (5 cm) border.
• Starting from the outside working in, lay the figs in a circular overlapping ring, form concentric circles to cover the cheese. Making almost 2 full layers when complete.
• Fold the excess dough up and over the filling leaving about a 3 inches (7.5cm) uncovered to show off the beautiful figs. Pinch edges if necessary to make sure the pastry is sealed.
• Brush all the edges with egg wash. Sprinkle tart with sugar.
• Place in oven and bake for 5 minutes at 400F (204C). Turn the oven down to 350F (176C). Bake for 20 minutes or until the crust is fully cooked and golden brown.
• Remove from the oven and allow to sit for 5 minutes.
• Cut into 6-8 slices and serve with freshly whipped cream.
• This tart is best served straight out of the oven warm and crispy!

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.