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Fig, Honey and Mascarpone Tart

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Preparation Time: 30 minutes
Cooking time: 50 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 8
This recipe has been visited 4586 times

Ingredients:

Metric Imperial

225 gm(s) plain flour

125 gm(s) cold butter, diced

90 gm(s) caster sugar

2 egg yolks

11 figs

2 tbsp(s) honey

6 tbsp(s) mascarpone

150 gm(s) creme fraiche

2 egg yolks

4 tbsp(s) caster sugar

Deliciously sweet and creamy fig tart with crisp pastry by Nigel Slater. Freezes well.

Posted by: Dolly on 25 September 2008

Click here to view Dolly's Cookery Book

Cooking Steps:

For the pastry:
Rub butter & flour 'til breadcrumby. Stir in sugar, and then mix in egg yolks. Bring whole lot together (might require a tiny bit of water). Cover the ball of dough and refridgerate for an hour.

Roll it out so large enough to fit a deep 25cm tart tin. Line tin with it.

Prick it all over - use baking beans if you do, I don't - rest it in fridge while oven heating to 180/ gas 4.

For the filling:
Cool pastry a little.

Cut deep crosses into figs. Stuff with mascarpone. Pack them into the tart. Drizzle with honey. Mix creme fraiche, yolks & sugar and pour over. Bake for 25 mins - a sort of wobbly custard it should be like.

Leave to cool & set for 15 minutes.