Providence, here in Los Angeles, has the biggest and most delicious cheese plate. If you order it at the end of the meal, they wheel out a butcher block full of cheeses and let you pick which you would like. They also have the regular accouterment of toast, nuts, and dried fruit.
The cheese plate led me to one of my favorite dried fruits, the fig. They’re so chewy and sweet like an amazing Gusher. My curiosity perked when the fresh fig showed up at my farmers market a few weeks ago.
I tried a recipe that roasted figs with a dollop of ricotta and a drizzle of chocolate syrup. It wasn’t so good. Then I saw a recipe for a tart but I wanted a bit more then just the figs. The mascarpone cheese filling adds a great balance to the fresh figs.
Fig and Mascarpone Tartlet
1/2 Cup Flour
2 Tablespoons Butter, cold
2-3 Tablespoons Water, ice-cold
2 Figs, sliced thin
2 Tablespoons Mascarpone Cheese
1/2 Teaspoon Vanilla
2 Teaspoon Sugar
1/2 Teaspoon Lemon Zest
1 Tablespoon Egg Beaters
1 Tablespoon Water
Preheat oven to 375°
Pour flour in to a bowl and begin cutting the butter in to it. This just means taking a fork and pressing the butter threw it to make little bits of butter. Once the butter is about the size of peas, begin to mix in the ice-cold water one tablespoon at a time until dough forms. Don’t over work the dough because you want the butter to stay slightly whole for a flaky crust. Wrap in cling wrap and refrigerate for at least an hour or over night.
In another bowl, mix the mascarpone, vanilla, 1 teaspoon of sugar, and lemon zest. Set aside. Roll out dough on a floured surface until it’s about 6” in diameter and a 1/4” thick. Prick dough on the bottom with a fork to avoid bubbles. Spread mascarpone mixture in the middle of the dough leaving about 1” of dough for folding. Arrange fig slices on top of the mascarpone. Dust top of figs with remaining sugar. Fold dough in around the figs and brush with egg wash (egg beaters mixed with water). Place in over for approximately 25-30 minutes until golden brown.