Honey, Fig and Mascarpone Tarts Honey, Fig and Mascarpone Tarts

Honey, Fig and Mascarpone Tarts | Food styling by Michael Elliott | Prop styling by Laura Branson Image by: Jodi Pudge

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 9
  • Fibre 0.0
  • Folate 5
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10
  • Vitamin C 2
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Entertaining

Honey, Fig and Mascarpone Tarts

Login