FIG, HONEY AND MASCARPONE TART
So amazing looking, you'll have no question about the expression "eat with your eyes". From Nigel Slater's "Real Cooking".
Provided by Pikake21
Categories Tarts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 613.5, Fat 29.6, SaturatedFat 17.6, Cholesterol 211.6, Sodium 136, Carbohydrate 82, Fiber 3.7, Sugar 42.9, Protein 7.9
FRESH FIGS WITH MASCARPONE AND WARM SPICED HONEY
This healthy dessert utilizes fresh figs -- a nutrient-rich fruit popular in Europe and brought to California in the late 18th Century by Spanish Franciscan missionaries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
- Add a dollop of mascarpone to the center of each fig half and set plates aside.
- Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.
Nutrition Facts : Calories 230 g, Fat 9 g, Fiber 2 g, Protein 2 g
FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST AND LEMON MASCARPONE CREAM
Categories Cheese Fruit Dessert Bake Cream Cheese Lemon Fig Rosemary Cornmeal Spring Summer Honey Sour Cream Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
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.
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