Fresh fig & mascarpone tart

Fresh fig & mascarpone tart

By
From
Baking
Serves
8-10
Photographer
Vanessa Levis

This fig and mascarpone dessert is hard to beat. I also like to make it with muscat grapes or blueberries, in the same way as set out in this recipe. The pastry is unusual, but it works well with soft fruit tarts such as this one. Small battery-run blowtorches, or gas torches, are available at good kitchen shops or some hardware stores. They are used to caramelise the sugar topping on foods, making a delicious crisp brown crust without heating the food underneath. This can also be done under a hot griller, but care has to be taken not to let the food beneath cook or warm.

Ingredients

Quantity Ingredient
300g plain flour
110g caster sugar
185g unsalted butter, melted and cooled
a few drops vanilla essence
600g mascarpone, chilled, sweetened and flavoured with honey and vanilla essence or orange-blossom water
6-8 fresh figs
extra sugar to caramelise, (optional)

Method

  1. Preheat the oven to 200°C. Lightly grease a 23 cm loosebased flan tin.
  2. Sift the flour into a bowl and stir in the sugar. Make a well in the centre and add the melted butter and vanilla. Mix together to make a stiff dough.
  3. Press the dough into a 23 cm loose-based flan tin, working up the edges evenly. Prick the base well, line with baking paper and fill with baking beads or dried beans. Bake for 20 minutes or until golden, removing the paper and beads or beans after 15 minutes. Remove from the oven and leave to cool completely.
  4. Whip the chilled mascarpone until it holds its shape. Spread the mascarpone in the cooled tart case as evenly as possible.
  5. Quarter the fresh figs and arrange them, cut side up, in the tin, as tightly as possible. Serve as is or sprinkle with extra sugar and place under a very hot grill for a minute or so. Alternatively, use a gas torch to caramelise the figs. Serve cut into wedges.
Tags:
baking
bakery
margaret
fulton
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