Fresh fig and mascarpone tart

Fresh fig and mascarpone tart

By
From
Margaret Fulton Favourites
Serves
8-10
Photographer
Tanya Zouev and Armelle Habib

This fig and mascarpone dessert is hard to beat. I also like to make it with muscat grapes or blueberries, in exactly 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 underneath cook or warm.

Ingredients

Quantity Ingredient
2 cups plain flour
1/2 cup caster sugar
185g unsalted butter, melted and cooled
a few drops vanilla essence
1 1/3 cups mascarpone, chilled, sweetened and flavoured with honey and vanilla essence or orange-blossom water
6-8 fresh figs
extra sugar, for caramelising (optional)

Method

  1. Preheat the oven to 200°C. 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. Press the dough into a 25 cm flan tin with removable base, working up the edges evenly. Prick the base well and bake for 15–20 minutes or until golden. Remove from the oven and leave to cool completely.
  2. Whip the chilled mascarpone until it holds its shape. Spread the mascarpone in the tart case as evenly as possible. 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:
Margaret
Fulton
Favourites
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