Hello guys! I am almost packed, half-ready and very excited for moving to NYC! Unfortunately, my beloved Kitchen Aid stays here, in Poland… I know. This is so terrible. My heart is burning. I feel like I’m leaving my best friend here! I will have to get a new one once I’m there… Ok, enough of this sad introduction.
This tart is gorgeous! So quick and easy to make! Best of all, you don’t need to chill the dough before baking it (at least I didn’t), it’s gonna be gorgeous anyway. You have my word for that! Just bake it and enjoy this creamy mascarpone flavor, lovely freshness of the fruits and gentle touch of cocoa. It couldn’t be more tasty!
PS. I am considering buying a Slow/Multi-cooker. I’ve looked at many websites, read a lot of reviews, but I’m not sure what to pick. I wish to use it as a food steamer as well. Do you have any favorite brands (beside Kitchen Aid) you could recommend me? I’d be grateful for advise you could give me.
Fig Tart with Plums:
- 1 cup flour,
- 4.6 (130 g) butter,
- 1 oz (30 g) cocoa powder,
- 1 egg,
- 2.1 (60 g) ground hazelnuts,
- 2.1 (60 g) powdered sugar
- 17.6 (500 g) mascarpone
- 5 egg yolks,
- 2.5 (70 g) sugar,
- 3 tbs lemon juice,
- 1/2 tbs vanilla extract,
- 5 figs,
- 2 – 3 plums
1. Preheat the oven to 190°C.
2. In a bowl of a stand mixer combine flour, hazelnuts, butter, egg and sugar. Blend until incorporated.
3 . Press the mixture into the bottom and sides of the tart pan.
5. Place a large piece of tin foil over the dough and put a cup or two of dried beans or rice over this. It will weight down the pastry.
6. Bake the pastry for about 15 minutes. Set aside.
1. In a middle bowl combine mascarpone, yolk, sugar, lemon juice and vanilla extract.
2. Once the tart shell has cooled, fill with the mascarpone filling.
3. Decorate with figs and plums.
4. Bake in preheated oven for 30 minutes. The marcarpone cream is going to be a little jiggly. Let cool before serving.
Bon Appétit !