Fig, Honey and Mascarpone Tart

READY IN: 55mins




  • Put the flour in a large mixing bowl.
  • Cut the butter into small chunks and tip into the flour.
  • Rub the butter between your thumbs and fingertips until the mixture looks like breadcrumbs, stir in the sugar and drop in the two egg yolks.
  • Using a table knife or your hands, mix in the eggs.
  • Then use your hands again to bring the whole lot together.
  • You may need a few drops of water but add them carefully.
  • You should end up with a soft ball of dough.
  • Cover with a piece of greaseproof, foil or clingfilm and refrigerate for about an hour.
  • Roll the pastry out on a lightly floured board so that it is large enough to fit a deep 25cm diameter metal tart inches
  • Lift the pastry up with the help of a rolling pin and drape over the tart tin.
  • Gently push the pastry into the corners of the tin and up the sides, patching any holes and tears where necessary.
  • No one will ever know.
  • Prick the pastry case all over with a fork, place a piece of greaseproof paper on top of the pastry, and weight it down with something like beans or rice.
  • Rest the pastry in the fridge while the oven gets to 350°F
  • Cut a deep cross in the top of each fig.
  • Bake the tart case for about twenty-five minutes until it is firm and somewhat dry to touch.
  • It should be the colour of a custard cream.
  • Remove the greaseproof paper and beans.
  • Leave the pastry to cool a little, then place the figs in snugly, squeezing each on as you so do to open it up.
  • Stuff little spoonfuls of mascarpone into the open figs.
  • Drizzle with honey.
  • Mix the crème fraîche with the egg yolks and sugar and pour over the fruit.
  • Bake for 35 minutes until the edges of the pastry have browned slightly and the juices have combined with the creamy bits to give a sort of wobbly custard.
  • Leave to cool and set slightly for fifteen minutes before eating.