My tribute to figs goes on with a sweet fig tart, very simple in its execution but still very impressive on the combination of flavors! Figs blend perfectly with the peanuts and mascarpone acquires a lovely, velvety creamy texture when combined with honey! You can always follow the traditional “lazy” recipe and get ready tart dough or just puff pastry!
For the tart dought
Ingredients
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- 175 grams flour
- 100 grams butter, cut into cubes (not too chilled)
- 25 grams sugar
- 1 egg yolk
- zest of 1/2 lemon
- a little cold water
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Directions
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- Sift the flour with the sugar to form a small hill on the kitchen counter.
- Add the butter and zest and work it with your fingertips to make it look like wet sand.
- Add the egg and a little water, 1-2 tablespoons, and work it with your hands until you have a smooth dough.
- Give it a spherical shape and wrap it in film.
- Let it rest in the freezer for at least 30 minutes.
- Roll the dough and spread it over a buttered tart pan.
- Cover it with baking paper and put either rice or legumes on top.
- Bake for 15-20 minutes.
- Remove the baking paper along with the rice and the legumes and bake for another 5-10 minutes to give it a nice golden color.
- Brush it with egg white to make it waterproofed.
- Cook for another 3-4 minutes.
- Allow to cool and continue with the filling.
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For the filling
Ingredients
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- 250 grams mascarpone
- 1/2 cup granulated sugar
- 2 Tbsp honey
- green figs, quartered, as needed
- additional honey, as needed
- crushed pistachios, as needed
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Directions
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- Using a hand mixer or a stand mixer, beat cream cheese until smooth.
- Add sugar and honey.
- Mix until combined.
- Spread cream cheese filling into cooled tart shell.
- Arrange cut figs on top of cream cheese filling.
- Cover with plastic wrap and keep chilled in the fridge until ready to serve.
- Right before serving, sprinkle granulated sugar (as needed) over figs.
- Use a kitchen torch to brûlée the figs, creating a nice golden sugar crust.
- Drizzle honey and crushed pistachios over tart.
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Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
