This Fig and Mascarpone Tart is an elegant and delicious way to say goodbye to summer and welcome fall.
Watching my figs slowly grow on my tree is excruciating. They seem to take ions to grow, and then overnight they have doubled in size and about ready to pop.
Every morning for the past week I make sure to harvest the figs that are ready in order to ensure we get them before the birds. I have been watching and watering them too long to let the birds feast on them.
Like almost every fruit, they all seem to ripen at the same time. This means that not only do we have to eat our weight in the figs in a two week span, but also that I need to be fully prepared to make jam and baked goods with the excess.
This year, after 2 batches of jam and enough figs in our bellies to last us a life time, I started using the figs in my baking. A few months ago I came across this glorious strawberry tart in the Bake From Scratch magazine. It was stuck in my mind and one fig season rolled around I knew that the creamy base would be perfect for my Fig Mascarpone Tart.
These tiger figs are so naturally beautiful that they really take any old dessert and turn it into a stunning concoction. I’ve used them to top a spice cake and many more things. You can also use them for this stunning Fig tart. Or, just eat them plain, because they are scrumptious! Enjoy!
- Click the link above for the recipe.
- 1 cup half-and-half
- 1 large egg
- 1 large egg yolk
- ¼ cup light brown sugar firmly packed
- 3 tablespoons cornstarch
- ¾ cup mascarpone cheese room temperature
- 1 teaspoon vanilla extract
- 6-8 Tiger Figs cut in half
- 1 teaspoon honey for garnish
- Pistachios for garnish
- Grease 9 inch tart pan or 9 inch springform pan with nonstick cooking spray.
- Mix together graham cracker crumbs, sugar, and melted butter.
- Press crust mixture into the bottom and sides of the pan.
- In a medium pan, bring half-and-half to a boil over medium heat.
- In a medium bowl, whisk together egg, egg yolk, brown sugar, and cornstarch. Gradually add milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook over medium heat, whisking constantly, until thickened.
- Stir in vanilla extract.
- Place mascarpone in a large bowl. Strain pastry cream through a fine-mesh sieve over mascarpone, using a spoon to push cream through. Let stand for 30 seconds; stir to combine.
- Pour filling into prepared crust and refrigerate for at least 2 hours or up to overnight.
- Garnish with sliced figs, drizzled honey, and pistachios.
- Slice and serve.