Baking season has arrived and my oven is on fire! For today, I decided to put together a quick, sweet and decadent dessert: Fresh Fig Tart with Orange Mascarpone Filling. Fresh figs are so delicious! and sometimes so difficult to find, especially the Black Mission ones, my favorite.
This recipe calls for Black Mission figs in particular, whose with delicate dark, purple skin and brownish/reddish flesh because they are amazingly sweet and will compliment the tanginess of the orange mascarpone filling, just perfectly.
Best thing about this Fresh Fig Tart with Orange Mascarpone Filling, apart from its taste? It is so simple to make it. You can choose to make your own tart crust to be sure you get that flaky, crunchy shell or buy one from the shops. Depends on how much time you have…. Apart from the pie shell, there is no more baking involved. You can have your tart ready to be served in under 45 minutes, if you remember to get the mascarpone cheese out of the fridge, to get to room temperature. This tiny detail slipped my mind and I had to wait another hour or so to get it right. You will fall in love with the creaminess of the filling, I am warning you!
- 1 and ½ cups all-purpose flour, plus extra for rolling
- 1 teaspoon salt
- ½ teaspoon granulated sugar
- 1 stick unsalted butter, cold, cut into small cubes, plus more for the tart pan
- 1 large egg
- 2 tbsp ice cold water
- 8 oz. mascarpone cheese, room temperature
- 3tbsp confectioners sugar
- zest from 1 orange
- 10 figs, sliced
- In a food processor, pulse together the flour, salt, and sugar. Add the cold small cubes of butter over the dry ingredients and pulse until the mixture looks like coarse meal.
- In a small bowl, lightly beat the egg and 2 tablespoons water. Add the egg mixture to the processor in increments, pulsing as you go, until the dough sticks together. Turn the dough out onto a work surface or a piece of parchment paper. Lightly knead the dough to make sure everything is incorporated.Wrap the dough in plastic wrap and create a flattened disk. Refrigerate for a minimum of 30 minutes. Preheat the oven to 375°F (190°C).
- Take out the refrigerated dough and allow it to sit at room temperature for 15 minutes. Butter a 9-inch round tart pan. On a floured work surface, carefully roll the dough with a rolling pin in the shape of the tart pan until about ¼ inch thick. Carefully transfer the crust to the buttered tart pan and gently press the dough against the bottom and sides of the pans, being careful not to stretch the dough at all. Trim any excess dough hanging over the edges and prick holes all over the surface of the dough with the tines of a fork, fit a piece of baking paper against the surface of the dough, and weight it with dried beans or baking weights. Bake for 20 minutes. Remove the baking weights or beans and baking paper and bake for another 10 minutes or until lightly browned. Let cool slightly.
- Meanwhile, put the mascarpone in a small bowl, along with the orange zest and the sugar. Mix until the cheese is smooth and all the ingredients are incorporated. Taste for sweetness and adjust accordingly. Put the cream in the pastry shell and smooth the top evenly. Place the fig slices on top of the cream and drizzle with honey, if the figs aren’t sweet enough for you.