Amaretto Mascarpone Fig Tart Recipes

MASCARPONE-FILLED FIGS OR APRICOTS WITH AMARETTO

Steps:

• Blend mascarpone, sour cream and confectioners' sugar in food processor until smooth.
• Cut deep slit in each fig; squeeze gently to open; spoon cheese mixture into each fig or mound on each apricot half; sprinkle with nuts, then cinnamon; drizzle amaretto over and serve.

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.

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!

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.