Figs are the perfect transition ingredient between seasons. They show up at the markets in July so they are great for grilling on warm summer nights or roasting in the fall. Some of us cannot let go of summer so figs help ease into the cooler weather months.
The finale for all my fig experimentation, a tart with lemon mascarpone cream and roasted balsamic figs.
Creamy mascarpone cheese that will be be flavored with lots of fresh lemon zest, sugar and sour cream
Creating a cornmeal crust with fresh rosemary from my yard. The cornmeal adds a nice crunch to the tart shell.
Press the crust into the shells. The dough made enough for four 4″ shells (shown above) and 6 mini muffin size shells.
Before roasting, I cut the figs in half and soaked them in balsamic vinegar and sugar for 15 minutes. The figs soak up the balsamic and become a rich red color. I was afraid they would shrivel up but they maintained their shapes really well.
My favorite part. Spreading the lemon cream filling inside the shells.
Drizzle with extra balsamic syrup from roasting.
My perfect bite shot.
Overall I love the combination of all the different flavors. From the rosemary crust, smooth lemony filling, to the roasted balsamic figs, everything works well together. One of the best tarts I’ve ever had.
Fresh Fig Tart with Rosemary Crust and Lemon Mascarpone Cream
My recipe notes:
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I made all three parts (crust, cream, roasted figs) on separate days, so its a great do-ahead recipe. In fact, the roasted figs should be made ahead of time so the balsamic can absorb into the figs. You can pre-assemble the tarts, but if you have extra you don’t plan on serving, keep the shells unfilled because the cream will make them soggy.
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My crust was a bit thick so I would try and make it as thin as possible, but not so thin it would crack.
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I added a bit more lemon zest and even lemon juice to the cream. Needed more tang. I know its supposed to balance the tangy balsamic figs but because the figs are strong, I thought they overpowered the lemon in the cream.
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The recipe has a jelly but I didn’t think it was necessary. I liked using the extra balsamic syrup.
Deliciously Noted is a food blog documenting my life in San Francisco, eating, baking, meeting artisans and chefs and when in need of an escape from the fog, sharing about my getaways to New York or Paris.
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