Fig Tartlets with Orange Mascarpone

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Preparation info

  • Difficulty

    Easy

  • Makes

    2

    adult portions

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

Unless I’m entertaining, desserts tend to be the last thing on my mind. If you’re like me, all you’ll want to do is have a nice main course, then fall asleep halfway through a movie. But this dessert is so simple to make and so more-ish, it might even give you the impetus to stay awake through the other half of that movie. Or, try this with thinly sliced pears, peaches, plums, apricots or apple instead of the figs.


Ingredients

For the Orange Mascarpone

  • ½ cup mascarpone
  • finely grated zest of ½ small orange, plus a little extra for sprinkling
  • ½ teaspoon vanilla extract
  • 2 tablespoons confectioners’ sugar, sifted
  • 1 tablespoon milk

For the Fig Tartlets

  • butter, for greasing
  • sheet rolled puff pastry dough, thawed if frozen
  • 2 tablespoons apricot jam
  • 2 or 3 ripe figs, very thinly sliced
  • 1 egg yolk
  • 1 tablespoon milk
  • confectioners’ sugar, for dusting

Method

  1. Beat together all the orange mascarpone ingredients until you have a smooth cream. (You can prepare the mascarpone up to 24 hours in advance and keep it in the refrigerator.)
  2. Heat the oven to 400°F and lightly grease a large cookie sheet with butter.
  3. Using a sharp knife, cut the pastry dough into 2 circles or heart shapes about 4 inches in diameter. Put them onto the prepared cookie sheet and score a small border of about ½ inch around the edge of each one and prick the middle a couple of times with a fork.
  4. Spread 1 tablespoon of the apricot jam in the middle of each piece of dough, then arrange the figs in an overlapping circle on top. (The tartlets can be assembled several hours ahead of baking and kept covered with plastic wrap in the refrigerator at this stage.) Mix together the egg yolk and milk to make an egg wash. Brush the top of the figs and the dough edges with the egg wash, then dust each one fairly generously with confectioners’ sugar. Bake the tartlets 15 minutes, or until the pastry is puffed up and golden brown around the edges.
  5. Dust the tartlets with more confectioners’ sugar and serve hot, warm or cool with a good spoonful of the orange mascarpone, sprinkled with a little extra zest.