I have been so excited to share this lovely Mascarpone & Port Roasted Fig Tart with you! You may remember I’d mentioned recently that I’d never had a fig beyond eating them inside a Fig Newton cookie. I’d never had a fresh fig until I made this tart. I have long wanted to create something with figs because I find them to be such a gorgeous fruit. Time and time again, fig season would pass and I had missed out on them. This year I vowed to change that.
Delicate purple skin revealing a beautiful multi-hued purple flesh inside. What could I make with this lovely little fruit? I began by roasting them with sweet port wine, vanilla bean and spices. The intoxicating fragrance wafted through my home as they roasted in the oven. I couldn’t wait for them to emerge so I could taste them. After my very first bite, I knew they would be something special to share with you. They tasted amazing, sweet with hints of cinnamon and black pepper dancing on my tongue.
At that moment, I knew I wanted these figs to be showcased as part of a larger dessert. I made a whipped brown sugar mascarpone filling and spread it inside an almond crust. Once topped with those lovely port roasted figs, this tart became a spectacle to behold and an incredible taste experience. The lightly spiced sweet figs balanced by the creamy mascarpone made an exquisite dessert that I could not wait to share with my family and with all of you. This dessert is truly something special and I know you’ll enjoy it as much as we did.
Tart with whipped brown sugar mascarpone filling, an almond crust and topped with port roasted figs.
- 2 cups all-purpose flour
- 3/4 cup almond flour
- 1/4 cup sugar
- 7 tablespoons unsalted butter, cold, cut into small pieces
- 1 egg yolk
- 3 tablespoons ice cold water
- 1/2 cup ruby port
- 2 star anise
- 2 cinnamon sticks
- dash of cloves
- 1/2 tablespoon whole black peppercorns
- 1/8 cup granulated sugar
- 1/2 tablespoon honey
- 1 vanilla bean, halved lengthwise, seeds scraped
- 12 fresh figs, halved lengthwise
- 8 ounces mascarpone cheese
- 8 ounces light cream cheese
- 1/4 cup light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- In a food processor, pulse together flours and sugar until combined, 5-6 pulses. Add the butter and pulse until the mixture resembles coarse meal. With the food processor running, add the egg yolk and ice water. Continue processing just until dough comes together. Press dough into bottom and up sides of 10-inch tart pan with removable bottom. Place in freezer for 30 minutes.
- Preheat oven to 400 degrees. Remove tart crust from freezer. Prick the dough with the tines of a fork all over. Line with parchment paper and fill with pie weights. Bake in preheated oven for 20 minutes. Remove pie weights and parchment. Continue baking about 10 minutes longer, until golden. Remove from oven to a wire rack and cool completely.
- Reduce oven temperature to 350 degrees. In a roasting pan, combine port, star anise, cinnamon sticks, cloves, peppercorns, sugar, honey, vanilla bean and seeds. Gently toss figs with port mixture until coated. Bake in preheated oven for 45 minutes, stirring once until figs are soft and liquid becomes syrupy. If liquid is still thin after baking, drain liquid into a small sauce pan and reduce until syrupy. Cool figs and liquid completely.
- In the bowl of a mixer fitted with a whisk attachment, combine the cheeses, brown sugar, heavy cream and vanilla extract. Whip until thoroughly combined and fluffy.
- Spread filling over cooled crust. Top with figs and drizzle with a bit of syrup. Reserve remaining syrup to serve along side, if desired.
Adapted from Pink Patisserie