Best Amaretto Mascarpone Fig Tart Recipes
FRENCH FIG TARTS
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
- Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and transfer it to a board or clean piece of parchment paper.
- In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature.
FIG, HONEY AND MASCARPONE TART
So amazing looking, you'll have no question about the expression "eat with your eyes". From Nigel Slater's "Real Cooking".
Provided by Pikake21
Categories Tarts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the flour in a large mixing bowl.
- Cut the butter into small chunks and tip into the flour.
- Rub the butter between your thumbs and fingertips until the mixture looks like breadcrumbs, stir in the sugar and drop in the two egg yolks.
- Using a table knife or your hands, mix in the eggs.
- Then use your hands again to bring the whole lot together.
- You may need a few drops of water but add them carefully.
- You should end up with a soft ball of dough.
- Cover with a piece of greaseproof, foil or clingfilm and refrigerate for about an hour.
- Roll the pastry out on a lightly floured board so that it is large enough to fit a deep 25cm diameter metal tart inches
- Lift the pastry up with the help of a rolling pin and drape over the tart tin.
- Gently push the pastry into the corners of the tin and up the sides, patching any holes and tears where necessary.
- No one will ever know.
- Prick the pastry case all over with a fork, place a piece of greaseproof paper on top of the pastry, and weight it down with something like beans or rice.
- Rest the pastry in the fridge while the oven gets to 350°F
- Cut a deep cross in the top of each fig.
- Bake the tart case for about twenty-five minutes until it is firm and somewhat dry to touch.
- It should be the colour of a custard cream.
- Remove the greaseproof paper and beans.
- Leave the pastry to cool a little, then place the figs in snugly, squeezing each on as you so do to open it up.
- Stuff little spoonfuls of mascarpone into the open figs.
- Drizzle with honey.
- Mix the crème fraîche with the egg yolks and sugar and pour over the fruit.
- Bake for 35 minutes until the edges of the pastry have browned slightly and the juices have combined with the creamy bits to give a sort of wobbly custard.
- Leave to cool and set slightly for fifteen minutes before eating.
Nutrition Facts : Calories 613.5, Fat 29.6, SaturatedFat 17.6, Cholesterol 211.6, Sodium 136, Carbohydrate 82, Fiber 3.7, Sugar 42.9, Protein 7.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Amaretto mascarpone fig tart is a dessert recipe that combines the rich flavors of mascarpone and the nutty essence of amaretto liqueur with the sweetness of fresh figs. This tart is a perfect dish for a special occasion or a festive gathering as it is not only delicious but also visually appealing.
The Ingredients
To prepare the amaretto mascarpone fig tart, you will need several ingredients. These include:For the crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup granulated sugar
- 1 egg yolk
- 1-2 tablespoons cold water
For the filling
- 1 cup mascarpone cheese, softened
- 1/4 cup granulated sugar
- 1/3 cup heavy cream
- 2 tablespoons amaretto liqueur
- 1 teaspoon vanilla extract
- 6-8 fresh figs, sliced
The Preparation Method
Making the crust
- Preheat the oven to 375 degrees Fahrenheit.
- In a mixing bowl, combine the flour, butter, and sugar until they form a dough-like mixture.
- Add the egg yolk to the mixture and mix well.
- Add the cold water, one tablespoon at a time, and mix until the dough is soft and pliable.
- Roll out the dough on a floured surface to fit the tart pan.
- Transfer the dough to the tart pan and press it firmly to the edges.
- Prick the base of the crust with a fork to prevent it from puffing up during baking.
- Bake for 15-20 minutes or until the crust is golden brown.
Making the filling
- In a large mixing bowl, combine the mascarpone cheese and sugar until they are fluffy.
- Add the heavy cream, amaretto liqueur, and vanilla extract, and mix until well combined.
- Spread the mixture evenly into the baked crust.
- Arrange the sliced fresh figs on top of the mascarpone mixture in an orderly pattern.
- Bake the tart for an additional 15-20 minutes or until the figs are tender and slightly browned.
- Remove the tart from the oven and let it cool at room temperature for 15 minutes before serving.
Tips for Making an Amaretto Mascarpone Fig Tart
- Use chilled butter when making the crust to ensure that the dough is flaky and tender.
- Do not overwork the dough when mixing it as it may become tough and difficult to roll out.
- You can substitute the figs with any other fruit of your choice such as strawberries or peaches.
- Make sure that the mascarpone cheese is at room temperature before mixing it with the sugar to avoid lumps.
- For a more intense flavor, you can increase the amount of amaretto liqueur used in the filling.
- Refrigerate the tart for at least one hour before serving to allow the filling to set completely.
Conclusion
An amaretto mascarpone fig tart is a delicious dessert that is perfect for any festive occasion. With a few simple steps and minimal ingredients, you can create a tasty and visually appealing tart that will impress your guests. With this recipe and a little creativity, you can experiment with different fruits and flavors to create your own unique version of this classic dessert.
Amaretto Mascarpone Fig Tart recipe is the perfect dessert to make if you want to impress your family and guests with your cooking skills. The recipe combines the taste of figs with the smoothness of mascarpone cheese, and the sweetness of Amaretto liqueur. This tart is a perfect balance of flavors and textures.