Fig tart with mascarpone

Fig tart with mascarpone
Jump to Recipe Print Recipe

There are desserts that try to impress, and there are desserts that simply celebrate the season. This tart belongs to the second kind. Sweet ripe figs, creamy mascarpone and a crisp buttery pastry are all you need for a dessert that feels elegant without being complicated.

Fresh Fig & Mascarpone Tart

Print Recipe
Servings: 6
Course: Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

For the pastry
  • 1 sheet all-butter shortcrust pastry
  • 1 tbsp melted butter (optional, for brushing)
For the filling
  • 250 g mascarpone
  • 150 ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • Finely grated zest of ½ lemon
For the topping
  • 8 fresh figs ripe but firm
  • 2 tbsp runny honey
  • A few fresh thyme leaves
  • Finely grated lemon zest
  • Chopped pistachios optional

Method
 

  1. Preheat the oven to 190°C (375°F)
    Line a 23 cm tart tin with the pastry, prick the base with a fork and chill for 15 minutes.
    Bake for 20–25 minutes until golden.
    Leave to cool completely.Whisk together the mascarpone, cream, icing sugar, vanilla and lemon zest until smooth and just thick enough to hold its shape.
    Spoon the filling into the cooled tart shell and smooth the surface.
    Quarter the figs and arrange them generously over the cream.
    Drizzle with honey and finish with thyme leaves, a little lemon zest and chopped pistachios, if using.
To serve
  1. Serve slightly chilled or at cool room temperature. It's delicious on its own or with a glass of chilled dessert wine or sparkling wine.
The Sobremesa Tip
  1. Use the ripest figs you can find. This recipe is about letting the fruit shine, so choose figs that are fragrant, soft to the touch and naturally sweet. A final drizzle of your best extra virgin olive oil just before serving adds an unexpected but wonderful depth.

Tried this recipe?

Let us know how it was!

Matxalen Alfaro