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.