Dalmatian Fresh Fig Tart
User Reviews
4.9
Dalmatian Fresh Fig Tart
Description
This tart begins with a pastry dough made from plain flour, unsalted butter, sugar, and egg yolk mixed into a crumbly dough, then rolled out to line a flan tin. The pastry is blind baked to develop a crisp base. Meanwhile, mascarpone is gently warmed with honey to soften and sweeten it before being poured into the pastry shell.
Fresh figs, trimmed and halved, are arranged cut-side up on top of the filling and the tart is baked again at a lower temperature until figs are golden around the edges. This baking brings out the figs' natural sugars and softens them further while setting the filling gently.
The resulting tart balances buttery, creamy, sweet, and fruity elements, suitable as a refined dessert or afternoon treat showcasing fresh fruit and smooth textures.
Ingredients
For the pastry:
- 170 grams plain flour sifted, plus extra for dusting
- pinch salt
- 100 grams butter unsalted, cubed
- 50 grams caster sugar
- 1 egg yolk
- 50 milliliters cream double
For the filling:
- 500 grams mascarpone cheese
- 6 tablespoons honey clear
- 6 fig stems trimmed, halved (7 medium or 8 small, large, fresh
Instructions
- For the pastry, mix the flour, salt and butter until it resembles breadcrumbs, then stir in the sugar.
- Mix the egg yolk and cream, and add to the flour mixture so that it comes together to form a dough.
- On a floured surface, roll out the pastry and use it to line a 26cm (10-inch), loose bottomed flan tin. (If too difficult to handle, wrap and chill for 30 minutes in the fridge.)
- Trim the edges of the pastry, cover with cling film and rest it in the freezer for 30 minutes.
- Heat the oven to 180°C/gas 4/ 356° F.
- Line the pastry with baking parchment, fill with baking beans or rice and bake blind for 10 minutes.
- Remove the paper and beans and cook for a further 3 minutes.
- Take out of the oven and lower the temperature to 160°C/gas 3/ 320° F.
- Soften the mascarpone with the honey in a small saucepan over a low heat.
- Pour into the pastry case, then lay the figs on top, cut-side up.
- Bake for 30 minutes until just starting to turn golden around the edges.
- To serve, allow to cool to room temperature before removing from the tin and cutting.
Notes
User Reviews
Overall Rating
4.9
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