Mascarpone, Pear & Fig Tart
Pairs Well With
- 1¼ sticks butter
- ¼ cup powdered sugar
- 1½ teaspoons granulated sugar
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- 2 teaspoons fresh-squeezed lemon juice
Preheat oven to 325°F and place rack in center of oven.
Using a mixer, mix butter and sugars in a large bowl until well-blended. Add salt, lemon juice and lemon zest and mix till well -incorporated. Add flour and mix. At first the dough will crumble and fall apart. Remove dough from bowl and set on counter and gently knead with hands until dough forms into a ball. Take dough in segments and press into tart pans. Dough should be about a ¼-inch-thick all the way around. Use a fork to poke holes in the bottom of dough. Place tins on a cookie sheet. Sprinkle dough with granulated sugar and bake for 25 minutes or until dough is cooked and slightly golden. Remove from oven and allow to cool completely.
- 8 ounces Mascarpone cheese
- Zest of one lemon
- 1 cup lemon curd
Using a whisk or mixer, combine mascarpone and lemon curd until smooth. Fill shells with mascarpone/lemon curd mixture.
- 2 to 4 pears, thinly sliced
- 5 to 6 ripe figs, sliced
- 4 cups water
- 4 cups granulated sugar
- 1 cup red wine
Fill small sauce pot with water, red wine and sugar, bring to a boil. Cook pears in syrup mixture until softened.
Place sliced figs on baking sheet with parchment and sprinkle with granulated sugar. Bake at 400°F for 3 to 5 minutes, just until softened
Top tarts with figs and cooked pears. Drizzle tarts with warm honey. Refrigerate for an hour and enjoy!