A Farewell Gift From Summer: Fig Tart Recipe
Photos: Krzysztof Kozanowski
There’s something undeniably special about an evening spent at a table with loved ones, among the vines, as the August sun casts a golden light over the Piedmont hills. This summer, we visited friends in Italy who invited us for an intimate dinner full of natural but unique flavours.
The scenery was a beautiful backdrop for our gathering and the meal itself was carefully prepared with local, seasonal produce – the essence of summer.
The highlight of the evening was a fig tart made with fruit picked straight from the tree – a little treat that would brighten up the end of summer.
Małgorzata shared her recipe with us, maybe it will inspire you to rediscover joy of simple, everyday moments.
Małgorzata’s recipe for fig tart
Ingredients for tart base:
• 110 g butter
• 2 egg yolks
• 220 g wheat flour
• 2 tablespoons 18% cream
Tart tin (26 cm)
Ingredients for tart top:
• 200 ml 30% cream
• 250 g mascarpone cheese
• 30 g icing sugar
• 1 tablespoon honey
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 150 g fig jam (preferably homemade)
• 400 g fresh figs
• Icing sugar and finely chopped pistachios, for sprinkling
Instructions:
1. Knead the ingredients for the base into a smooth dough. Line a 26 cm diameter tart tin with it. Preheat the oven to 200°C. Put the dish with the dough in and bake for 12-15 minutes, the base should brown.
2. In a large bowl, using a mixer, whip the cold cream gradually increasing the speed until stiff. In a separate bowl, whip the mascarpone cheese and sugar together until combined. Then add the honey, rum, vanilla and salt – mix until smooth. Gently fold the whipped cream into the mascarpone cream and set aside.
3. Spread an even layer of fig jam on the bottom of the tart. Then apply the mascarpone cream and gently smooth it out to create an even layer. Chill the tart in the fridge for about 30 minutes to set, then decorate with fresh fig slices and a sprinkle of icing sugar or finely chopped pistachios.
Buon appetito!
