Ingredients
- Fresh figs – about 12 ripe figs, sliced
- Mascarpone cheese – 1 cup
- Granulated sugar – ½ cup
- Honey – 2 tablespoons
- Butter – 2 tablespoons
- Fresh thyme leaves – optional, for garnish
- Premade tart crust or homemade shortcrust pastry
- Vanilla extract – 1 teaspoon
- Salt – a pinch
Instructions
- Prepare the tart crust: If using a homemade crust, follow your favorite shortcrust recipe or use a ready-made tart shell. Blind bake at 375°F (190°C) for 15 minutes until lightly golden.
- Caramelize the figs: In a skillet over medium heat, melt butter. Add sugar and honey, stirring until bubbly and golden. Add sliced figs and cook for 5-7 minutes until soft and coated. Cool slightly.
- Prepare mascarpone layer: In a bowl, blend mascarpone with vanilla extract and a pinch of salt until smooth. Optionally fold in honey. Spread evenly over cooled tart crust.
- Assemble tart: Arrange caramelized figs on top of the mascarpone layer. Drizzle with honey and garnish with fresh thyme leaves.
- Chill: Refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Cover loosely with plastic wrap to maintain freshness and prevent odors.
- For added flavor, sprinkle chopped pistachios or edible flowers on top before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal Kcal
- Sugar: 22 g
- Sodium: 75 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg