Mascarpone fig tart

8 servings

Ingredients

Tart (worth making and not buying)

• 1 1/2 cups flour (whole wheat works well)
• 1/2 cup butter, room T°
• pinch of salt
• 1 egg
• 1/4 cup sugar

Filling

• 1 cup mascarpone
• 3 tbsp honey
• 1/2 tsp vanilla extract
• 12-16 figs halved
• 2 tbsp pistachios chopped

Recipe

Tart

• With mixer, beat softened butter until pale and soft. Add sugar and beat until fluffy.
• Slowly add in beaten egg, then flour and salt until crumbly.
• Make the dough into a ball, flatten into a disc.
• Wrap in plastic and place in freezer for 10-15 min or fridge overnight.
• Oven: 400 °F = 205 C°.
• Cover pie pan with baking paper.
• Roll out dough into disc shape, can be a bit thick too. Place into the pan.
• (Place in freezer for 10 min)
• Poke holes in the dough with fork. Bake 5 min at 205 °C then another 15 min at 180 °C (350 °F).
• (Remove from oven. Immediately brush with beaten egg white to seal the crust.)

Filling

• Beat mascarpone, vanilla, and honey until mixture is smooth.
• Spread into tart.
• Half figs and place on top.
• Toast pistachios, chop roughly, sprinkle on top.
• Refrigerates well for 1-2 days.

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from themigonikitchen

Manou died on the 13th of August 2020. This was for her.