Rosemary-Scented Mascarpone Fig Tart

I love figs. Absolutely love them. It kills me not to have a fig tree and so I happily empty my pockets each week during fig season to pick up a few of these bizarre looking treasures. Its funny though–I hardly ever cook/bake much with figs because they never seem to be around very long. I’m trying to work on that this year in the name of self control, for you, my dear readers. The pains I suffer for you–I don’t gorge myself on figs like the fig glutton that I am. Today’s proof: a Rosemary-Scented Mascarpone Fig Tart.

This delicious dessert was inspired by the very artistic stylings of the Zen Man. I started from my base graham cracker crust recipe, but tweaked it to highlight rosemary rather than the cinnamon that I include in the usual base recipe (something I’ll definitely be doing more often…I’ll have to try some other aromatic herbs as well…thyme comes to mind…).

Inside the crust is a whipped mix of mascarpone, cream, and lemon zest for a really fluffy, cheesecake-like texture but with a lighter, more vibrant feel and flavor that’s fresh, but doesn’t scream lemon. On top of this, the star of the show: the figs (I’ll confess reader…I did eat a few…recovery is a slow process)! I tried to present them nicely by alternating the light/dark colors, but figs can be a bit of an ugly duckling, so its not perfect. These are drizzled with a mix of honey and rosewater to add to the honeyed sweetness of those wonderful fruits. All together, I was in my glory. Simple, sweet, creamy, floral, and most importantly: figgy! Plus, talk about a quick dessert to put together…

  • 1 Graham cracker crust, but with slight modifications:
    • leaves from 2-3 rosemary sprigs
    • reduce the cinnamon to ~1/4 tsp
  • 8 ounces mascarpone
  • 1/2 cup heavy cream
  • 1/4 cup confectioner’s sugar
  • zest of 1 lemon
  • 10-20 figs (depends on size, I used both Brown Turkey and Calmyrna)
  • 1/4 cup honey (I used orange blossom)
  • 1 tsp rosewater

The first thing you’ll need to do is make your graham cracker crust, but with some slight modifications. Strip the leaves off of the rosemary sprigs, dice them up very finely, and add them in when you would have added the cinnamon in the original recipe. Also, use less cinnamon–just a dash of it. You don’t want it to overpower the rosemary.

Prebake your crust blind and set it aside to cool while you work on the rest of the tart.

Take a moment and look around. Does anyone see you? No? Good, steal a fig or two. Ok, with those that remain, circumcise the figs (lol, that’s the best I could come up with for “carefully slice of the dangling part”). Slice the figs from top to bottom into roughly equal sized pieces…something between 1/4 and 1/8 of the fig, depending on the size you’re happy with. Set these aside for now.

And now for the filling. Zest a lemon and grate/dice the zest up as finely as you can. In the bowl of a stand mixer, whip the mascarpone, cream, sugar, and lemon until smooth and somewhat firm. Scoop this into your pie crust and spread it as evenly as you can.

Now, carefully arrange the fig slices on top of the whipped filling. Maybe eat another fig while you’re at it. Nobody has to know.

In a saucepan, warm up the honey a little bit to loosen it up and make it easier to spread. Once it looks less viscous, mix in the rosewater. Drizzle this all over the tart and transfer it to the fridge to firm up a bit before serving time.


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31 Responses to “Rosemary-Scented Mascarpone Fig Tart”

  1. Ivy Says:

    Mike, I’m a fig fanatic as well, and this was the first time I was experimenting in baking with figs. I made a lovely fig and cheese cake which I shall post soon.
    I am intrigued by the use of rosemary in the crust and I love cheese cakes. If I can still get some figs this week I’d love to try this otherwise it’s bookmarked for next year.

  2. clumbsycookie Says:

    You know I love figs, so this tart is for ME! Lol! I also adore mascarpone and rosemary, so really, send it my way! Herbs and fruits are so great together, once you start pairing them you won’t wanna stop, you’re right thyme would be amazing too!

  3. Y Says:

    Very pretty tart! I’m a bit of a fig guzzler too. Love ’em fresh and bursting with juices. When they’re that good, it almost seems a waste to cook with them!

  4. joanne at frutto della passione Says:

    Very interesting flavour combination! I would have a hard time keeping enough figs for the dessert too.

  5. Fearless Kitchen Says:

    This looks delicious. I like the way you dealt with the cinnamon/rosemary thing in the crust – I think that the rosemary is a better flavor to match with the figs.

  6. RecipeGirl Says:

    What a fun tart. I do love figs like you. Never have had them in a tart before. You’re brilliant!

  7. kittie Says:

    I only tried figs for the first time a couple of weeks ago… I’m not convinced though… Though more than happy to have another go!

    I love the sound of this crust !

  8. heather Says:

    this sounds really good! the crust sounds amazing, and looks beautiful!

  9. Lisa Says:

    You’ve outdone yourself here. Everything is just perfect. I must try this crust and the filling, topped with those lovely figs, is just divine.

  10. Lynn Says:

    This sounds like an easy yet decadent indulgence. Beautiful figs!

  11. Alexa Says:

    I too am passionate about figs… for many reasons and many memories. This is such a lovely way to use them in a dessert. The combination of flavors and textures must be fantastic.

  12. Lisa Says:

    Wow! I could eat that whole thing. The bigs look beautiful.

  13. Toni Says:

    I completely understand what you went through to make this. The restraint!!! All I can say is that you had to have had a few extra figs on hand to tide you over until the tart came out! I know I couldn’t have stood it without a supply for me. 😉

  14. Jan Says:

    Love all the ingredients! The crust is sounding and looking yummy too!

  15. Joan Nova Says:

    I felt like I was in the hills of Tuscany looking at this post. Marrying the rosemary & mascarpone was a great idea.

  16. Hillary Says:

    Those are very beautiful figs! Nice ingredient combination too. Yum!

  17. Susan at Sticky,Gooey,Creamy,Chewy Says:

    Where did you find such gorgeous figs! The ones I’ve seen around here look atrocious!

    The tart looks absolutely incredible! I wish you could have tried the figs from my dad’s huge tree. They were amazing! Sadly, the tree died 3 days after he did. I have an uncle coming over from Italy in a few weeks, and he is supposed to bring me some cuttings. (You didn’t hear it from me.) If I can get some to root, I’ll send you one.

  18. Andrea Says:

    This looks sooooo good. I’ve also never been able to really cook with figs because of a lack of self-control. It’s amazing to me how many people’s only experience of figs is in a newton. A travesty. Great blog, I read all the time!

  19. pam Says:

    I am definitely planting a fig tree. I can only get them every so often from a friend, and we just eat them before I can even think of cooking them.

  20. Lydia (The Perfect Pantry) Says:

    Such a elegant tart! This would be the wonderful ending to a Moroccan dinner.

  21. grace Says:

    i think your taste buds would have to be fried in order to not enjoy this. it looks and sounds delightful–love the crust especially. :)

  22. noble pig Says:

    Oh, I bet that’s good! Love the marscapone with the figs…nice one.

  23. Nora Says:

    Oh, how could you???!!! Fresh figs!!!! Mike, everytime I visit you, you make me so envious….I can’t wait for fig season….it’s no too long now… :-)

    Your fig tart is awesome!!!

  24. White On Rice Couple Says:

    You’ve captured figs at their best Mike! We can both eat the whole thing ourselves, you’ve definitely convinced us of that!

    Feel so good to be back and eating your food again, well…dreaming of eating it, at least!

  25. Sandie Says:

    Which do I love more…figs or tarts? Figs or tarts? How about both!

    Thanks for presenting a perfect solution to my quandary!

  26. Hélène Says:

    Figs are so hard to find around here. There’s so much you can do with figs. You would not convice me twice to eat of piece of this pie.

  27. Mansi Says:

    that was one funny post! at least, parts of it:)D

    I love figs, but its hard to find decent fresh figs here…maybe I could try this with dried ones…I saw beautiful purple figs in switzerland, and I wish we could find them here!(sigh:()

  28. Fig & Goat Cheese Swirl Ice Cream from Mike's Table Says:

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  29. Soma Says:

    This thing looks heavenly:-D
    I am in love with Figs kinda a person and have been getting boxes of the purple ones every other day.

    I should try to make this soon (well I have any left after I have eaten them).

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