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.
GOLDEN FIG AND MASCARPONE TART
Steps:
- Preheat oven to 325 degrees F.
- Cut Feuille de' Bric sheets into 2 1/2-inch squares, spray with pan spray and crisscross in muffin tins. Bake until golden brown, let cool and remove from pan.
- In a medium bowl mix figs removed from the syrup with mascarpone cheese, heavy cream, and 1 large egg. Mix on slow speed until figs are well broken. Season with salt and pepper, to taste. Fill tart shell 3/4 of the way and bake for 20 minutes or until filling is firm. Garnish with black fig syrup and serve warm.
MASCARPONE-FILLED FIGS OR APRICOTS WITH AMARETTO
Figs stuffed with mascarpone cheese are a classic late-summer dessert in Italy. If you can't find mascarpone, substitute with cream cheese.
Provided by evelynathens
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Blend mascarpone, sour cream and confectioners' sugar in food processor until smooth.
- Cut deep slit in each fig; squeeze gently to open; spoon cheese mixture into each fig or mound on each apricot half; sprinkle with nuts, then cinnamon; drizzle amaretto over and serve.
ITALIAN AMARETTO MARGARITAS
Amaretto gives this drink a fun twist! Frosty glasses rimmed with amaretto and sugar make this drink even better.
Provided by HYATTTM
Categories World Cuisine Recipes European Italian
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Dip the rims of 4 margarita glasses in amaretto, then into sugar; set aside. Pour the limeaid, tequila, amaretto, orange juice, and ice into the bowl of a blender. Puree until smooth, then pour into prepared glasses.
Nutrition Facts : Calories 359 calories, Carbohydrate 51.2 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 12.6 mg, Sugar 48.1 g
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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.