Mascarpone, Pear & Fig Tart



  • 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
  • Honey


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!

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