Fresh Fig Tart

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Hello wonderful people of the Internet!

Guess what?

The MCAT is finally behind me as of last Saturday.

(Insert literally all of the party noisemakers here.)

And yes, I may have snacked my way through my weight in overpriced Whole Foods trail mix, but who even cares because another milestone is officially down on the journey to the dream job! (Yayyyy!)

To celebrate, this week we’re featuring one of my absolute favorite-yet-tragically-transient fruits (aka figs) in probably the world’s easiest dessert (because let’s be honest, as thrilled as I was to be done, I was 180% brain dead all weekend following the test of doom).

figtart_bite

It’s only 6 ingredients (well, 7 if you count the ice cream, which is optional but not really because is ice cream ever really optional?), so it’s actually quite effortless and takes about 30 minutes to pull together, especially since you can totally cheat and gently insta-thaw the puff pastry in the microwave. Also, aside from the figs (and possibly puff pastry?), everything is probably already in your fridge – if you have a hard time hunting down the mascarpone, cream cheese also works wonderfully well.

So what are you waiting for? Seize the day and take advantage of the brief but wonderful fig season that is September and indulge in some quick and easy but gorgeous and delicious fresh fig tarts! Hope you enjoy!

Happy Wednesday,
Anne

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Fresh Fig Tart

Makes about 4 servings

Ingredients:

Puff Pastry Crust:
1/2 sheet of puff pastry
1 egg yolk

Honey Mascarpone Filling:
2 oz mascarpone cheese
2 tbs honey
1/4 cup heavy cream

Assembly:
4 fresh figs, cut into slices
(Optional: Vanilla ice cream and honey)

Puff Pastry Crust:

  1. Thaw the puff pastry sheet at room temperature just until soft enough to fold without breaking (about 20 minutes).
    Tip: If you’re in a rush, microwave at 70% power for 7 second intervals, testing the edges to see if they fold.
  2. Preheat the oven to 425 ºF. Line a baking sheet with parchment paper and place the puff pastry on top.
  3. Gently fold over a 1 cm edge of the puff pastry inward to form a picture frame-type border around the puff pastry sheet.
  4. Using a small paintbrush, brush the edges of the puff pastry with the egg yolk.
    Tip: Be sure to coat the entire panel of puff pastry that you folded in – even the part that is in contact with the center of the puff pastry. When the pastry expands as it bakes, the extra egg wash will allow for a pretty golden color on the entire border of the puff pastry.
  5. Using a fork, poke plenty of holes to perforate the center region of the puff pastry.
    Bake the pastry for 18-20 minutes, or until the puff pastry has risen well and has a golden-brown shine around the edges.
    Tip: Despite the little steam vents that you made with the fork, the center of the puff pastry may still puff up. Just gently press the entire region down with the back of your fork until it deflates.
  6. Set aside to cool completely!

Honey Mascarpone Filling:

  1. Using a small bowl and an electric mixer, beat together the mascarpone and honey until well incorporated.
  2. Gradually beat in the heavy cream, adding it to the honey mascarpone mixture in 3 additions and beating well to incorporate between each addition.
  3. Set aside for assembly!

Assembly:

  1. Spoon the filling into the center of the puff pastry crust.
    Tip: To make for a neater filling, you can make a “crumb coat” for the pastry like you would for a cake. Just apply a thin layer of filling to “glue down” any stray flakes of pastry in the center, then pile on additional filling to make for a nice, thick layer on top.
  2. Layer on the fig slices, allowing each slice to slightly overlap on top of the previous.
  3. Serve with vanilla ice cream and a drizzle of honey. Enjoy!

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