Good Morning and Happy Thursday! We’ve officially made it past that dreaded Wednesday hump and are officially that much closer to the weekend. Amen! I feel like I have been living for the weekends recently, has anyone else? I get to spend time with my family, enjoy the outdoors, and just relax and enjoy the small things in life. However, this weekend won’t be quite so relaxing as I have a crazy busy weekend ahead of me. It seems like holiday weekends I always overbook myself. I try and maximize my time with the extra time off and see and do all I can. With that being said, I thought I would jump on here today before time gets away from me and share with you a dessert you don’t wanna miss out on before fig season ends.
This Fig, Honey, and Mascarpone Tart is the perfect bridge between Summer and and the start of Fall. Because lets face it, as soon as September 1st hits it’s basically bye-bye Summer, hello pumpkin spiced everything. Which, honestly, I’m secretly okay with. I 100% am at my happiest during fall months. Fall not only is my favorite weather, but it also emits my favorite flavors, colors, and fashion. Not to mention I LOVE Halloween.
This tart brings out the best “start of Fall” flavors with fresh figs, cool mascarpone and honey filling, and a warming black pepper and pistachio crust. It’s the perfect way to say “goodbye” to Summer and “bring it on” to Fall. Maybe even throw on a sweater and shamelessly eat 2 or 3 servings on the couch. No judgement here.
Try it out and let me know what you think in the comments below. Happy Baking!
Fig, Honey and Mascarpone Tart
- 1 large egg yolk at room temperature (save egg white for a later step)
- 2 Tbsp heavy cream
- 1 tsp vanilla
- 1/2 cup cold, cubed butter
- 1 1/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/3 cup pistachios, salted and roasted (I buy these already done)
- 1/2 tsp salt
- 1 tsp cracked black pepper
- 1 cup mascarpone cheese
- 2/3 cup cup vanilla greek yogurt
- 1/3 cup honey
- 1/2 tsp vanilla
- 8-10 figs, depending on size
- Coarsely chopped pistachios
- Whisk cream, egg yolk and vanilla in a small bowl, set aside.
- Combine 1/3 cup of pistachios with 1/4 cup of flour in a food processor and pulse until finely ground. Add the remaining flour, powdered sugar, salt and black pepper. Pulse until combined.
- Add butter and pulse until pieces are the size of dimes. Slowly add the liquid mixture, while pulsing, until dough just starts to come together.
- Remove from the food processor and, careful not to over mix, combine dough into a flattened rectangle. Cover in plastic wrap and chill for 2 hours.
- After the dough has chilled, remove plastic wrap and roll dough to 1/4″ think on a lightly floured surface. Place in tart pan. Fold excess dough inward to create a thicker crust around perimeter. Take a knife and trim off the excess dough to create a smooth and level edge. Chill for 1 hour.
- After tart dough is chilled, line the inside of tart with aluminum foil and fill with beans or pie weights.
- Bake at 400 degrees for 18-20 minutes or until edges begin to turn a golden brown. Remove foil and bake crust for another 6-7 minutes or until the bottom is fully baked and golden brown.
- Brush crust with egg white immediately after coming out of the oven. (This will prevent crust from becoming soggy) Allow the crust to cool completely.
- Mix mascarpone, greek yogurt, honey and vanilla until smooth.
- Fill tart 1/2 way with mascarpone filling. Thinly slice 3-4 figs, depending on size, and lay them in a single layer on top of filling. Top with the remaining mascarpone filling. Smooth out top with offset spatula or back of spoon.
- Chill in the fridge for 2-3 hours or until filling is set.
- Slice in 8-10 pieces. Garnish with figs, honey, and chopped pistachios
Recipe adapted from Baking the Goods