Tuesday, September 3, 2013


Thank god september has finally come and you know what this means? It means FiGS (drum beats)!!!!!!! Yes I am excited. Figs are probably my favorite fruit (tough one considering I am a fruit lover and there's soooo many incredible fruits out there). Did you know that fig trees had genras? True story. A femal fig tree can't have fruits if there is not a male fig tree near by. How romantic, eh!?

This fig tart is fresh, light, summery and super easy! The cream base is made of mascarpone and the dough is just crunchy enough. A poem. This pictures are from the small version I made (a nice little tartelette) but the recipe works for a big yummmy one.

  • 10 figs
  • 250 gr mascarpone
  • 1/2 cup heavy cream
  • 1 egg white
  • 2 tablespoon cane organic sugar
  • 1 pie dough (recipe over here)

  • Preheat oven at 200°C (390°F)
  • Flour your counter and roll out the dough. I used a rectangle mold (find it more classy) but it works just as fine with a round classic one.
  • Put your dough in your mold on top of a parchment paper (so it won't stick and it'll be easier to take out once it's baked)
  • Make some holes in the dough with a fork or a knife. Cover with another parchment paper and spread some beans or rice on top. Bake the dough for 10 minutes.
  • Take the beans and parchment paper out and bake for another 15 minutes. The dough must be cooked, a little brown but not too much. 
  • Leave pie shell to cool.
  • Prepare the cream by mixing: mascarpone + sugar + heavy cream + beaten egg white.
  • Clean and cut figs in half.
  • Spread mascarpone cream onto cooled pie shell.
  • Add figs on top the nicest way you can.
  • ET VOiLA !

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