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Fig & Mascarpone Tart

Right now I am all about easy summer recipes. Some might say my cooking has gotten “lazy” but I say who really wants to hangout in a kitchen all day when it’s not raining outside!? Not me.

My cousin had a party this weekend and I wanted to bring a sweet treat but I also didn’t want to spend hours slaving over it. Needless to say I was pretty happy with myself when I realized that I had froze the other half of the dough from my last tart (which can be found here).  All I needed to do was thaw the tart crust, roll it out and pop it into the oven… oh and fill it with something refreshing yet comforting. I decided to make a mascarpone filling (for that comfort food feeling) and since figs are in season I wanted to top the tart with figs. PS – I just learned that Vancouver has fig trees???!!!! Anyone know where I purchase one?!  So here you have it, a dead easy summer tart that’s refreshing yet comforting.  I’d make it…!

Tart Crust
Yields 2
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 2 cups flour (gluten-free option: 2 cups Bob's Red Mill GF flour) plus more for dusting
  2. 3/4 cup butter, at room temperature ( if you're using gluten free flour) OR 2/3 cup butter, at room temperature (if you're using regular all-purpose flour)
  3. 1/4 cup granulated sugar
  4. 1/2 cup confectioner’s (icing) sugar
  5. 1/2 cup ground almonds
  6. 1 teaspoon lavender
  7. 1 egg
  8. A pinch of salt
Instructions
  1. In a large bowl mix together all ingredients using a wooden spoon, or, your hands (hands work better:) ). Kneed together until the dough sticks together and forms a uniform mixture.
  2. Separate into two halves and wrap each half in it’s own saran wrap. Refrigerate for a minimum of 30 minutes (the longer the better!).
  3. On a large floured piece of parchment paper, roll out one of the halves of dough into a round shape that will fit your tart dish/dishes (my usual tart dish is ~9 inches in diameter and ~1 inch deep with a removable bottom so that the tart can come out easily, however, I made 5 mini tarts for this tart that were ~3 inches in diameter and 1 inch deep).
  4. Put the tart dish with the dough into the freezer for about 30 minutes.
  5. Preheat the oven to 350°F.
  6. Remove tart crust from the freezer and line the tart with parchment paper. Fill the lined tart with something heavy (beans, pennies, pot lids, etc.) and bake for 30 minutes or until the crust is golden brown.
  7. Remove from oven and let cool.
Notes
  1. You can use the second (half of the) tart right away or store in the freezer for approximately one month.
Adapted from Mimi Thorisson
Adapted from Mimi Thorisson
Samantha Potter http://samantha-potter.com/
Fig and Mascarpone Tart Filling
Serves 10
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 cups mascarpone cheese
  2. 1.5 cups sour cream
  3. 3/4 cup honey
  4. 1 teaspoon lavender
  5. 1 tbsp vanilla extract
  6. ~5-8 fresh figs, thinly sliced into circular shapes
Instructions
  1. Using an electric stand or hand mixer, mix together mascarpone, sour cream, honey, lavender, and vanilla until well combined.
  2. Once your tart crusts have cooled fill the tart crusts evenly with the filling.
  3. Decoratively place the figs on top of the filling and serve right away or keep in the fridge until you're ready to serve.
Samantha Potter http://samantha-potter.com/

 

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