Figs and Mascarpone Tart: A Sweet Symphony of Flavors
This figs and mascarpone tart brings together the delicate sweetness of ripe figs with the creamy richness of mascarpone cheese, all nestled in a buttery, crisp pastry crust. The dessert combines different textures, from the smooth mascarpone filling to the caramelized figs on top, creating an irresistible treat that is sure to impress at any gathering or serve as a delightful end to a meal.
Ingredients for Figs and Mascarpone Tart
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Unsalted butter | 200g |
| Powdered sugar | 100g |
| Egg yolks | 2 |
| Lemon zest | 1 |
| Fine salt | 1 pinch |
| Mascarpone cheese | 500g |
| Fresh cream | 200g |
| Powdered sugar (for filling) | 70g |
| Gelatin sheets | 7g |
| Lemon zest (for filling) | 1 |
| Fresh figs | 800g |
| Brown sugar | 70g |
| Sliced almonds | To taste |
Directions for Preparing the Figs and Mascarpone Tart
Step 1: Prepare the Shortcrust Pastry
Start by making the shortcrust pastry, which will serve as the base for your fig and mascarpone tart. In a food processor, combine the all-purpose flour and cold, cubed butter. Pulse until the mixture resembles breadcrumbs. Add powdered sugar and continue to pulse until it all comes together in a sandy texture.
Transfer the mixture onto a clean surface and knead it with your hands until you form a smooth, homogenous dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to rest.
Step 2: Make the Mascarpone Cream Filling
While the dough is resting, prepare the mascarpone filling. Begin by soaking the gelatin sheets in cold water for 10 minutes. After they have softened, squeeze out the excess water and dissolve the gelatin in 50ml of warm cream.
In a mixing bowl or the bowl of a stand mixer, combine mascarpone cheese and powdered sugar, mixing gently with an electric whisk until smooth. Be careful not to overwhip, as mascarpone can become grainy if handled too much.
Next, whip the remaining fresh cream with the two tablespoons of powdered sugar that you set aside earlier, until soft peaks form. Gently fold the whipped cream into the mascarpone mixture. Lastly, add the dissolved gelatin mixture to the mascarpone and cream, ensuring everything is incorporated smoothly.
Step 3: Roll Out the Pastry and Pre-bake
Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out to about 1 cm thick. Prepare a 25 cm tart pan by greasing it with butter and lightly flouring it. Carefully transfer the rolled dough into the tart pan, ensuring it fits well into the edges. Trim any excess dough hanging over the sides, and gently press the dough into place using your fingers or a rolling pin.
To prevent the pastry from puffing up during baking, line the dough with parchment paper and fill it with dried beans or baking weights. Bake the crust in a preheated oven at 180°C (350°F) for 30 minutes. If you’re using a fan-forced oven, reduce the temperature to 160°C (320°F) and bake for 20 minutes. Afterward, remove the beans and parchment paper, and bake for an additional 5 minutes, or until the crust is golden. Let the pastry cool completely.
Step 4: Assemble the Tart
Once the pastry has cooled, spread the mascarpone filling evenly over the base, smoothing the top with the back of a spoon or an offset spatula. Ensure the cream is set and smooth.
Step 5: Prepare the Caramelized Figs
For the topping, wash the fresh figs and pat them dry. Slice each fig in half, then cut each half into three wedges. Heat a non-stick skillet over medium heat and add the fig slices. Sprinkle the brown sugar over the figs and cook them gently for 5-6 minutes. The figs should soften and caramelize as they cook. Be sure to turn them gently to avoid breaking them. Once they are soft and golden, remove the figs from the heat and allow them to cool.
Step 6: Garnish and Serve
Arrange the caramelized fig slices on top of the mascarpone filling in a decorative, circular pattern. Finally, sprinkle a handful of sliced almonds on top for an extra crunch and a touch of elegance.
Your Figs and Mascarpone Tart is now ready to be served! This dessert is perfect for any special occasion or as an indulgent treat after a hearty meal. The combination of the creamy mascarpone, the rich pastry, and the sweet figs creates a harmonious balance of flavors and textures.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Protein | 4g |
| Carbohydrates | 42g |
| Fat | 25g |
| Saturated Fat | 10g |
| Fiber | 3g |
| Sugar | 18g |
| Sodium | 50mg |
Tips for Success:
- Ensure the dough is chilled before rolling to make it easier to handle.
- You can substitute the fresh figs with other fruits like pears or peaches for a different flavor.
- If you prefer a smoother mascarpone filling, you can strain the mixture to remove any lumps before folding in the whipped cream.
This Figs and Mascarpone Tart will not only impress your guests but also satisfy your sweet cravings with its decadent flavor and velvety textures. Enjoy each bite of this sophisticated dessert, a perfect way to celebrate the bounty of figs and mascarpone cheese.
