FIG TART WITH MASCARPONE CREAM

FIG TART WITH MASCARPONE CREAM image

Yield 10 servings

Number Of Ingredients 18

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Ingredients

In small bowl, stir yolk and cream. Add to mixture, pulse just until incorporated, about 8 x. Knead dough lightly, just until it holds together. Flatten it into 6" disc, wrap dough well in plastic wrap, refrigerate for 30 min or freeze it for 10 mins, until firm enough to pat into pan or roll.
Remove dough from fridge and lightly flour on both sides. Place dough between 2 sheets of plastic wrap and gently roll out into a 1/8" circle slightly more than 12" in diameter. If dough feels too soft to place in pan, place still between PW, on a cookie sheet and in fridge for a few minutes to firm up.
Remove top sheet of plastic wrap and use bottom sheet to lift and invert dough over a 10"x1" tart pan w/removable bottom. Evenly drape dough into pan, pressing it gently into sides. If PW sticks, refrigerate/freeze dough until firm enough to be removed easily.
Trim any off top of the sides, leaving about 1/8" dough over sides to accommodate any shrinkage during baking. Use excess dough to patch cracks. You will probably have a little dough left over.
Place the tart pan in fridge for at least 1 hr to chill dough before baking. Heat oven to 425º.
Remove dough from fridge and prick bottom of dough all over w/a fork. Place tart shell in oven & bake 5 mins. Reduce heat to 375º and continue to bake for 10 - 15 minutes until bottom of crust is golden and set , sides are a deeper golden brown. Remove crust from oven and cool on rack. The baked crust will keep at room temp. in an airtight container for up to 2 days.
Mascarpone cream and tart assembly
3 egg yolks
4 Tbsps plus 2 tsps sugar, divided
1 Tbsp sweet Marsala
2/3 cup mascarpone, preferably imported, at room temperature
1/2 tsp powdered gelatin
1/3 cup heavy cream
3/4 tsp vanilla extract
1 pre-baked sweet nut cookie tart crust
4 cups fresh black figs, about 20, cut lengthwise into 1/4 -inch slices
1 Tbsp good-quality balsamic vinegar
3/4 tsp cornstarch

Steps:

1. In heat proof bowl or double-boiler, whisk egg yolks together w/2 tbps of sugar and Marsala. Set bowl over pan of simmering water. Whisk constantly until mixture nearly triples in vol. and begins to thicken, 3 - 5 mins. Don't overcook yolks or they will scramble. 2. Immediately place bowl w/egg mixture into larger bowl filled w/ice water, continue to whisk a couple of mins until mixture cools. 3. In large bowl, whip mascarpone over low speed until creamy, about 10 seconds. Increase speed slightly, and gradually beat in cooled yolk mixture until completely incorporated, scraping sides of bowl once or twice w/a rubber spatula. Set aside. 4. Place 1 1/2 tspswater in small, heat-proof measuring cup. Sprinkle powdered gelatin over water, allowing gelatin to soften. Place cup in a small pan of lightly simmering water to allow gelatin to dissolve and warm. 5. In chilled mixing bowl, combine heavy cream w/2 tsps sugar. Beat on medium speed until cream just begins to thicken, about 2 mins. Add warmed gelatin and vanilla ,beat just until stiff peaks form when beater is raised. 6. W/rubber spatula, fold whipped cream mixture into mascarpone mixture; about 2 cups. Scrape mixture into baked tart shell, smooth top w/spatula, and refrigerate for at least 1 hour to set. 7. Remove tart. Starting at outside edge, place fig slices, pointed ends upward, in concentric circles on filling, tilting slices so they lean slightly toward edge of crust in petal-like fashion. 8. In small saucepan, combine balsamic vinegar, 1 tbsp water, remaining 2 tbps sugar and cornstarch, stir until dissolved. Heat mixture over medium heat, stirring constantly, until it comes to a boil. Boil 1 min., stirring constantly so mixture does not burn. Immediately remove from heat and pour glaze into a heat-proof glass measuring cup or bowl. Brush glaze onto figs. Refrigerate for at least 1 hr before unmolding. The completed tart will keep, refrigerated, for up to 2 days.