I'm a fig stalker. Basically, I hunt down the figs in every market I'm in during fig season. Their season is so short that I just can't stand to let any opportunity go by to make recipes with these lovelies. And if you stop by my house for a cocktail these days, I will likely serve you some fresh figs with blue cheese and honey.
It's been unbearably hot so I wasn't in the mood to slave over a cake but this simple tart comes together so quickly that I couldn't resist. And the sweet and lemony cheesecake layer is small, just enough to make a perfect bite with the flaky pastry and fresh, honey-sweetened figs on top. This one definitely falls into the perfect late summer dessert category. Enjoy!
- For the Tart Dough:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter (chilled and cut into 1" pieces)
- 1/4 cup ice water
- For the Filling:
- 8 oz. Mascarpone cheese
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- For the Topping:
- 1 pint fresh figs (sliced)
- 1 - 2 tablespoons honey (to taste)
- Make the tart dough by adding the all purpose flour, sugar, salt and butter to the bowl of a food processor. Pulse 10 to 15 times just until the mixture resembles coarse crumbs.
- With the machine running, pour the ice water through the feed tube and continue running until the mixture forms a dough ball.
- Wrap the dough in plastic and refrigerate for at least one hour.
- When ready to bake, pre-heat the oven to 350 degrees.
- Roll out the dough, on a well-floured surface, to about a 10" round.
- Drape the dough over your rolling pin and transfer to a 9" tart pan, preferably with a removable bottom. To get crisp tart edges, roll your rolling pin across the edges of the tart pan and pull away the excess dough.
- To make the filling, combine the mascarpone cheese, sugar, lemon juice and salt in a large bowl. Using a whisk or hand mixer, stir until the sugar dissolves and the mixture is combined.
- Pour the batter into the prepared tart pan, place on a baking sheet and bake for 40 - 45 minutes or until the cheese is set and the dough is a light golden brown. Allow to cool thoroughly before removing from the tart pan.
- To make the topping, slice the figs and place them on top of the tart and drizzle with the honey. Serve with additional honey for people to drizzle if they like.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||13 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|