These pretty pastries are perfect for brunch, afternoon tea or dessert. For ideal ripeness, choose figs that are slightly soft to the touch.
- Prep time 15 minutes
- Total time 50 minutes
- 1 sheet (half 450 g pkg) frozen butter puff pastry , thawed
- 2 egg yolks
- 1/2 cup mascarpone cheese
- 3 tablespoons granulated sugar
- 4 Mission figs , cut in 1/2-inch thick wedges
- 2 tablespoons pistachios , toasted and coarsely chopped
- 2 teaspoons liquid wildflower honey
- 2 teaspoons lemon juice
On work surface, gently unroll pastry. Halve pastry lengthwise; cut crosswise into thirds to make 6 rectangles. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet.
Using sharp knife, score along border of each rectangle, 1/2 inch from edges. Whisk 1 of the egg yolks with 1 tsp water; lightly brush over edges of pastry.
In bowl, stir together mascarpone, sugar and remaining egg yolk; spoon generous 1 tbsp into centre of each rectangle, spreading to scored edges. Arrange figs over top. Bake in 400°F oven until edges are golden, about 16 minutes. Sprinkle with pistachios. Bring to room temperature, about 20 minutes.
Whisk honey with lemon juice; drizzle over tarts.
Makes 6 tarts.
Nutritional facts Per tart: about
- Fibre 2 g
- Sodium 138 mg
- Sugars 10 g
- Protein 6 g
- Calories 290
- Total fat 18 g
- Potassium 79 mg
- Cholesterol 78 mg
- Saturated fat 10 g
- Total carbohydrate 26 g
- Iron 9
- Folate 5
- Calcium 5
- Vitamin A 10
- Vitamin C 2