Golden Fig And Mascarpone Tart Recipes

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!

FRESH FRUIT TART WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
• Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
• While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
• Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
• Glaze the entire top of each tart gently using a pastry brush.

FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST AND LEMON MASCARPONE CREAM

Steps:

• Make crust:
• Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
• Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
• Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.
• Preheat oven to 400°F.
• Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.
• Prepare filling and assemble tart:
• Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
• Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
• Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.