Fresh Fig Tart
Ingredients
The tart shell
-
½
cup
unsalted butter
-
3
tablespoons
sugar
-
½
teaspoon
kosher salt
-
1
cup
all-purpose flour or pastry flour
-
1
large
egg yolk
The filling
-
8
pieces
ripe figs, halved
-
3
tablespoons
brown sugar
-
3
sprigs
rosemary
-
8
oz
mascarpone cheese or cream cheese
-
4
oz
goat cheese
-
⅓
cup
plain Greek yogurt
-
½
teaspoon
vanilla extract
-
2–3
tablespoons
honey
Instructions
- Prepare the tart shell by creaming the butter and sugar until fluffy, then mix in flour and salt, followed by the egg yolk.
- Refrigerate the dough for one hour, then roll it out and place it in a tart pan.
- Blind bake the crust at 350°F for 30-40 minutes until golden, then let it cool.
- Roast the halved figs with brown sugar and rosemary under the broiler until caramelized.
- Whip the mascarpone and goat cheese together, adding yogurt, vanilla, and honey until smooth.
- Fill the cooled tart shell with the creamy filling and top with the roasted figs.
- Refrigerate for at least one hour before serving.
Nutrition Facts (estimated)
Servings
8
Calories
387
Total fat
25.9g
Total carbohydrates
31.8g
Total protein
8.9g
Sodium
247mg
Cholesterol
90.3mg
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