Figs, fruit of the Gods. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Sometimes, the seeds continues to play on your tongue even after you’ve devoured most of it. When its fig season and you see figs in the grocery store, you don’t hesitate but grab boxes of them, as much as your arms could carry. I bought them home, with an intention to transform them into a sublime dessert. I am thinking a tart, because I love being tarty sometimes. A balance of being so bloody sweet and innocent all the time 😉
I found a recipe on the website but have modified some to make it my own.
The tart, when eaten fresh, the pastry is pure heaven, crumbly, buttery and crispy – the right texture to accompany the rose-scented cheese mixture and the smoky, tender, charred rosemary figs with some crunchy pistachios. I hope you will enjoy making it as much as I have enjoyed eating them. To save time, I made the pastry the day before and assembled them all the next day. I made 2 portions of the recipe so I can give them away to my (lucky) neighbors, that’s how I like to spread the love 🙂
No Replies to "Roasted Figs with Rosemary and Mascarpone Tart"