Ingredients
Fresh figs
8 ounces mascarpone
3/8 cup confectioner’s sugar
1 cup heavy cream
2 tablespoons very cold water
1 egg yolk
3/4 cup cold butter, cut into small cubes (1 1/2 sticks)
2 tablespoons sugar
1 1/4 cup flour
Step by step
Toss dry ingredients for the crust into your food processor and pulse to combine. Add cold butter cut into tiny cubes into the dry ingredients. Pulse several times until the butter and dry ingredients are mixed. The mixture will be broken down into small crumbles. Pour egg yolk and process until combined.
Pour water into a glass with ice and allow to chill. While processor is on low, slowly drizzle in 2 tablespoons of the ice cold water. Dough will become somewhat sticky, but once refrigerated it will become more manageable. Wrap dough and refrigerate for at least an hour. You can freeze the dough for up to about 1-2 months.
Make sure your butter is cold and firm when cutting into cubes for your tart crust. Dough will be slightly sticky to the touch after adding the water.
Trace the bottom of a tart pan onto a piece of parchment paper. Grease the tart pan bottom and sides with butter. Line paper in bottom and grease top with more butter. Roll out cold dough on thoroughly floured countertop, and place over tart pan, carefully pushing it into the edges. Use a rolling pin to roll across the top of the tart pan for even crust. Should the dough become soft, refrigerate again to harden.
Use a fork to puncture holes in the bottom of the crust. Refrigerate until dough becomes firm again. Line inside of tart dough with parchment paper and fill to the top with dry beans.
Note: The dry beans are used to weigh down the tart, allowing space to remain for the filling. Without the weight of the beans, the tart crust could either fill up or the sides may sink. The result is a distorted pie tart. Usually heavy ceramic balls referred to pie weights are used, however, dry beans are a much cheaper alternative. Should you intend to make many tart and pie crusts, pie weights are a good investment.
Bake at 350 degrees F for about 25 minutes, or until slightly golden brown. Pour out beans. Bake for another 5-10, until bottom is baked through.
Trace the bottom of the tart pan onto parchment paper for accurate circles. Cut out a few millimeters inside of the traced line so it fits inside.
As the dough softens, it will become sticky and more difficult to manage. For ease of use, keep crust cool.
Freeze mixing bowl and whisk. Whip cold heavy cream with confectioner’s sugar in the frozen mixing bowl. As an option, you can add any flavored extract you like. Fold in mascarpone that has been removed from fridge and softened. Use a small spatula to fill tart crusts with cream. Refrigerate to cool filling.
For chevron top, create “zig-zag” marks across the mascarpone filling. Place slicing attachment disc onto your food processor and adjust slicing to thin. Turn on low and place figs through slicer. Cut each slice into quarters or more sections. Place sliced figs into each indentation of the zig-zag lines, with skin facing up.