This is one of those totally-0n-a-whim, what-the-heck-was-I-thinking, oh-heck-let’s-create-a-recipe deals. Sis and I needed to come up with two recipes a couple of weekends ago to hold us over for the upcoming two weeks and I’d had my heart set on Key Lime with Graham Cracker Gelato.
Trust me – I still have my heart set on this! Maybe as a last hurrah to summer. But later. We decided we didn’t have enough time in one day to do that and another recipe.
So I went to the store completely unprepared for what to get. As in, I made my decision there. As in – danger, danger, danger, run far, fast and like the wind! Away, just get away.
You’ve, um, done that, too, right? Gone to the grocery store with no prior recipe or plan?
That’s how I ended up buying figs. And puff pastry. And mascarpone cheese. I’d never cooked or made anything with figs or puff pastry, but figured they’d be perfect together.
Aren’t figs cute? I blame their cuteness for sucking me in and making me want to cook with them. Like plump little sorcerers. (Err, I’m reading a fantasy book at the moment, so…kazaaam.)
To make our lives, and therefore yours, easier, we snagged some puff pastry from the freezer section of the grocery store. Hahaha! We cut down hours – days? – of time! Kazaam!
Sis blogging partner had a great idea – use a muffin/cupcake pan to form the pastry circles into cups!
Know what, tho? I forgot that puff pastry….well, that it puffs up when baked. Seriously, someone get me my dunce cap. We gently cut away at the top of the puffed up cups or just punched them down a little to form them into true cups to hold the upcoming mascarpone filling. You know, when dunce-hood rears it’s lopsided head, it’ll do.
It’s mascarpone cheese! And a little heavy cream! Because one vice clearly wasn’t enough. Together they get whipped up with honey, lemon juice and lemon zest.
Hey, look! Our resident spatula-licker stopped by to help!
So we sliced up some figs and kind of just…made these little guys.
Geeze, we made a lot of them. Thank goodness we have local guinea pigs to send them out to! Said locals enjoyed them. Ahem – thanks, mom and dad!
We thought they made a nice presentation, and falvor-wise, this is one of those deceptively light-tasting desserts. The figs themselves, uncooked with a drizzle of honey and a dab of the cream filling, are nice and easy, very fresh-tasting. Even the lightly sweetened cream filling seems light, but one per person will definitely be enough.
We thought these turned out very well. We enjoyed the fresh, light taste. The figs and creamy filling were a perfect fit. If you try them, hope you enjoy!
Fig Tarts with Mascarpone and Honey
from the Full Fork Ahead kitchen
Prep Time: 30-45 minutes Cook time: 15 minutes Level: Easy Makes: 12 tarts
- 3 sheets puff pastry, thawed according to boxed directions
- 2 cups mascarpone cheese, room temperature
- 1/3 cup honey
- 1/2 cup heavy whipping cream, chilled
- zest of one lemon
- 1-2 tablespoons lemon juice (to taste)
- 8-10 figs, sliced into wedges (we used black mission figs)
Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick spray.
Unroll the puff pastry and, using a 3 7/8 inch round biscuit or cookie cutter, cut out twelve pastry rounds and place one in each well of a the muffin pan. Bake for 15 minutes or until golden brown. The cups will have puffed up. Cool in pan until cool enough to handle, but while still in pan, using your fingertips or the tip of a knife, gently press the cups inward towards their centers to form a well in each. If some don’t want to easily do this, you can also cut the tops off, again, gently and then press towards the centers to create the wells. Carefully remove the cups and place on a rack to finish cooling. They will be delicate.
In a stand mixer, with a hand mixer, or with a handheld whisk, mix together the mascarpone cheese, cream, lemon zest, lemon juice and honey till well combined. This part can be done ahead up to a day or so, kept covered and in the fridge till ready to use. If the mixture is too thick, you can add more cream or a little milk to loosen it up again a little. It should only be about as thick as a rich pudding with some give, but not runny.
Slice the figs into wedges, thin slices – however you prefer. Fill each pastry cup just to the top with the cream mixture. Arrange your figs on top of the cream. Serve with an extra drizzle of honey over and around the tart. Serve immediately. Enjoy!
If you try this one, we’d love the feedback or any suggestions – it’s pretty much our first attempt without a recipe (aside from looking at the recipe on the puff pastry box to get an idea of cooking temp and time).
These probably won’t keep that well put together the day or night before, so plan on making them the day you want to try/serve them.