Holidays are over, summer days almost as well but there are still some things that put a smile on my face and remind me of special moments. Like figs, which I never liked as a child but now love love love because these sweet things remind me of summer days in Turkey, of my grandmother and while they're available I try to eat them as much as possible, hearty or sweet, on their own or as a topping with yoghurt and granola... figs are just great.
Now that they're widely available, why not give this tart a try?
Here's what you need and how to make it.
240 gr flour
70 gr almond flour
50 gr white sugar
7 Tbsp. cold butter, cut into small pieces
1 egg yolk
3 Tbsp. ice cold water
250 gr mascarpone
200 gr light cream cheese
30 gr brown sugar
125 ml heavy cream
1 tsp. vanilla extract
ca. 500 gr figs
How to make the pastry:
We're going to make a pate brisée with an almond twist. As I was recently gifted a Kitchenaid I now make everything with it - such a time saver as you have your hands free to prepare other stuff ahead. I mixed the flour, almond flour and sugar just until they were evenly mixed. Then I added the cold butter cubes and mixed until it everything was crumbly, like sand. Next I added the egg yolk and water while the Kitchenaid was running. You can stop when the dough just begins to come together. Unlike other times I made a pate brisée, the recipe I followed told me to just press the dough into a tart pan without rolling it out. I bought a tart pan specifically to use with various summer fruit and as it is a silicone one (the bottom is not removable) I was a bit nervous but it worked out fine. Now if you have the time, it's best to place the pan into the freezer for about half an hour. At this point you should preheat your oven to 200 degrees celsius. Before you put the pan in the oven, prick the bottom of the pastry with a fork. Blind-bake the pastry for about 20 minutes, then remove your baking weights and bake another 10 minutes. Let itcool completely before you take it out of the pan and top it with the filling we're going to make next.
For the filling:
Combine the mascarpone and cream cheese with the brown sugar and cream in a mixer or with a hand whisk. Whip until they're thoroughly combined and fluffy. Add the vanilla extract and whip again just to combine. Maybe next time I'll also add grated lemon zest, something tells me this would be a great fit.
Fill the cooled pastry with the cream mixture. Slice the figs into quarters and arrange in a circle atop the cream. Just before serving, I'd drizzle a little bit of honey on top of the figs.