Roasted Figs with Rosemary and Mascarpone Tart

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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 😉

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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 🙂

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Roasted Figs with Rosemary and Mascarpone Tart

Prep Time: 1 hour 30 mins
Cook Time: 30 mins
Yields: 6-8

Ingredients

  • Pate Sucree Crust:
  • * 1/2 cup butter at room temp
  • * 1/4 cup sugar
  • * 1 cup flour
  • * 1/2 tsp salt
  • * 1 large egg yolk
  • Filling:
  • 8 ripe Figs, de-stemed and quartered
  • 3tbsp brown sugar
  • 3 rosemary sprigs
  • 230g marcarpone cheese
  • 115g cream cheese or goat cheese
  • 1/4 cup cream fraiche or yogurt
  • 1tbsp sugar
  • 2tbsp honey
  • 1tsp rose essence
  • 1 tbsp aged balsamic
  • 1 tbsp honey
  • 1 tbsp crushed toasted pistachios

Method

  1. To make the crust. Cream the butter and sugar together until light and fluffy for 3 minutes, using a stand mixer with paddle attachment, stopping on occasion to scrape down sides and bottom. Add the flour and mix on low speed until fully incorporated, about one minute. Add the egg yolk and continue to mix on low speed until the dough comes together, about 30 seconds. Wrap in plastic wrap and refrigerate for one hour ( or up to 4 days).
  2. Remove from refrigerator and let soften until pliable. With rolling pin flatten to 1/2 inch in desired shape. I used a 13 by 4 inch tart pan. A 10 inch round tart pan will work well too. Flour your work surface really well so dough does not stick, and sprinkle the top of dough with a little flour. Roll out dough, starting in middle and rolling outward, to a 1/4 inch thick disk or rectangle, depending on your tart pan.
  3. Don’t worry if dough tears or crumbles, it’s easily pressed together in the tart pan. Lift over the rolling pin and place in tart pan with removable bottom. Patch holes or tears by pressing dough with fingers. Press dough into sides, corners and bottom. Roll the rolling pin over the top of the tart pin for a clean even edge. Refrigerate 30 minutes -this is important.
  4. Bake at 170C for 25 -35 minutes, positioned in the center of the oven, until golden and delicious smelling. Let cool before filling and remove tart ring.
  5. Make filling: Place halved figs on a baking sheet lined with parchment paper. Sprinkle with a generous amount of brown sugar and a few leaves of rosemary. Blow torch or grill just until sugar has caramelized, checking often as not to burn, about 5 minutes.
  6. In a stand mixer, with paddle attachment, whip mascarpone or cream cheese with goat cheese and sugar, until till creamy, scraping down sides. Add yogurt, rose esseance and honey. Beat until smooth. Fill cooled tart shell and top with figs. Refrigerate before serving.
  7. Just before serving, drizzle the figs with aged balsamic and honey, crushed pistachios.
  8. Heat oven to 190°C/fan 170°C/gas 5

Additional Info

Don't worry about the crumbly pastry. Use the additional dough to patch the holes or extend them if necessary. Roll your pastry on a sheet of baking paper to assist in an easier transfer into the tray after.

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