Best 5 Fig Tart With Mascarpone Cream Recipes

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.

FIG TART WITH MASCARPONE CREAM RECIPE

Steps:

• In a food processor, pulse the nuts and sugar until the nuts are finely ground. Add the butter and pulse about 15 times, until no loose particles of the nut-sugar mixture remain. Add the flour and salt and pulse again, about 10 times, or until the butter is no larger than small peas. Alternatively, finely grate the nuts and place them in a medium bowl. Add the sugar, flour and salt, stirring to combine. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse meal.
• In a small bowl, stir together the yolk and cream. Add it to the mixture and pulse or mix just until incorporated, about 8 times. Knead the dough lightly, just until it holds together. Flatten it into a 6-inch disc, wrap the dough well in plastic wrap, and refrigerate for 30 minutes or freeze it for 10 minutes, until firm enough to pat into the pan or roll.
• Remove the chilled dough from the refrigerator and lightly flour it on both sides. Place the dough between two sheets of plastic wrap and gently roll it out into a one-eighth-inch circle slightly more than 12 inches in diameter. At this point, if the dough feels too soft to place in the pan, place the dough, still between the plastic wrap, onto a cookie sheet and into the refrigerator for a few minutes to firm up.
• Remove the top sheet of plastic wrap from the dough and use the bottom sheet to lift and invert the dough over a 10-inch-by-1-inch tart pan with a removable bottom. Evenly drape the dough into the tart pan, pressing it gently into the sides. If the plastic wrap sticks, refrigerate or freeze the dough until it is firm enough to be removed easily.
• Trim any off the top of the sides, leaving about one-eighth-inch dough over the sides to accommodate any shrinkage during baking. Use the excess dough to patch cracks. You will probably have a little dough left over.
• Place the tart pan in the refrigerator for at least one hour to chill the dough before baking. Heat the oven to 425 degrees.
• Remove the chilled dough from the refrigerator and prick the bottom of the dough all over with a fork. Place the tart shell in the oven and bake for 5 minutes. After 5 minutes, reduce the heat to 375 degrees and continue to bake for 10 to 15 minutes until the bottom of the crust is golden and set and the sides are a deeper golden brown. Remove the crust from the oven and cool on a rack. The baked crust will keep at room temperature in an airtight container for up to 2 days.
• In a heat proof bowl or the top of a double-boiler, whisk the egg yolks together with 2 tablespoons of the sugar and the Marsala. Set the bowl over a pan of simmering water, making sure the water does not touch the bottom of the upper container. Whisk constantly until the mixture nearly triples in volume and begins to thicken, 3 to 5 minutes. Be careful not to overcook the yolks or they will scramble.
• Immediately place the bowl with the egg mixture into a larger bowl filled with ice water, and continue to whisk a couple of minutes until the mixture cools.
• In a large bowl, whip the mascarpone over low speed until creamy, about 10 seconds. Increase the speed slightly, and gradually beat in the cooled yolk mixture until completely incorporated, scraping the sides of the bowl once or twice with a rubber spatula. Set aside.
• Place 1 1/2 teaspoons water in a small, heat-proof measuring cup. Sprinkle the powdered gelatin over the water, allowing the gelatin to soften. Place the measuring cup in a small pan of lightly simmering water to allow the gelatin to dissolve and warm.
• In a chilled mixing bowl, combine the heavy cream with 2 teaspoons sugar. Beat on medium speed until the cream just begins to thicken, about 2 minutes. Add the warmed gelatin and the vanilla extract and beat just until stiff peaks form when the beater is raised.
• With a rubber spatula, fold the whipped cream mixture into the mascarpone mixture; you should have about 2 cups. Scrape the mixture into the baked tart shell, smooth the top with the spatula, and refrigerate for at least 1 hour to set.
• Remove the chilled tart from the refrigerator. Starting at the outside edge, place the fig slices, pointed ends upward, in concentric circles on the filling, tilting the slices so they lean slightly toward the edge of the crust in a petal-like fashion.
• In a small saucepan, combine the balsamic vinegar, 1 tablespoon water, the remaining 2 tablespoons sugar and cornstarch and stir until the sugar and starch are dissolved. Heat the mixture over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, stirring constantly so the mixture does not burn. Immediately remove from the heat and pour the glaze into a heat-proof glass measuring cup or bowl. Using a pastry brush, brush the glaze onto the figs. Refrigerate for at least 1 hour before unmolding. The completed tart will keep, refrigerated, for up to 2 days.

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 TART WITH CREAM CHEESE FILLING

Steps:

• Cream together butter and granulated sugar in bowl of an electric mixer fitted with the paddle attachment, about 2 minutes. Add yolks, and mix just to combine. Whisk together dry ingredients, and add to yolk mixture; mix just until it comes together loosely. Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to chill for at least 30 minutes, until firm.
• Prepare a 4 1/2-by-14-inch rectangular fluted tart tin with cooking spray. Roll out dough between two pieces of plastic wrap to about 1/8-inch thickness. Discard the top plastic wrap, and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press dough into tin, and trim so dough is flush with edges. Repair tears or cracks by pressing together dough with your fingers. Place in the refrigerator to chill for about 30 minutes.
• Heat oven to 350 degrees. Prick crust all over with a fork, and bake on the middle rack of oven until crust begins to color, 15 to 20 minutes. Remove from oven, and transfer to a wire rack to cool completely. When cool, remove from the pan. Place on a serving platter or board.
• Place cream cheese in the bowl of an electric mixer, and beat until smooth. Add creme fraiche and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 minutes. Transfer to the refrigerator to chill for 30 minutes. Spread filling into cooled crust, and arrange figs on top, pressing them in slightly.
• To make glaze, combine the jam and wine in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly, and brush warm glaze over figs with a pastry brush. Chill the tart in the refrigerator if not serving right away. Serve within several hours.

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.