Figs with Mascarpone In a Shortbread Crust

Besides being delicious, figs have health benefits.  They have potassium, which lowers blood pressure, and contain magnesium and calcium.  If you haven't tasted one, give them a try.

I am fortunate to have our grandmother's pastry molds to make these tarts.  She used them to make little tarts filled with homemade vanilla and chocolate Italian cream.  Individual size pie plates or a 9" pie dish can easily be used.

Crust 

• 1/2 c butter
• 1/4 c sugar
• 1 c flour
• 1/8 t baking powder

 

Filling

8 ozs. mascarpone cheese, room temperature

14 ozs. sweetened condensed milk

1/3 c fresh lemon juice

 

3 fresh figs, quartered

Preheat the oven to 350°.  Grease and flour five small tart pans (not necessary if using a 9" pie plate) and set aside.   Sift the flour & baking powder into a small bowl, set aside.  In a medium bowl, place the butter and sugar and mix until fluffy. Add the flour mixture a little at a time and mix just until incorporated.  Do not over mix the dough.  

Press the dough into tart pan or pie plate.  Pierce the bottom of the crust with a fork.  Bake for 10-15 minutes, until the edges are a light golden brown. Remove from oven and put on a baking rack.  Turn off the oven.

 

In a medium bowl, mix the mascarpone cheese light fluffy. Add the condensed milk and mix for about 2 minutes on a medium speed.  Add the lemon juice and mix for one minute.

 

Take the cooled crust and pour the filling evenly into the crust, smoothing the top. Cover with plasticwrap and refrigerate for at least 30 minutes.  Take out of the refrigerator and remove tarts from tart pans by inverting into a dish.   Carefully turn over and garnish with fresh figs (quartered) and enjoy! (If using pie plate, leave in the dish.)

A nice alternative is a cooked fruit topping.  

Fruit Topping 

• 3 c fresh or frozen blueberries or strawberries
• 1/2 c sugar
• 3 T lemon juice
• 2 T cornstarch

Mix the cornstarch and lemon juice in a small bowl.   Over medium heat, place the berries in a medium pan, add the sugar and cook for three minutes or until the berries release their juices . Add the lemon juice-cornstarch mixture and bring to a boil. Reduce heat and simmer until it starts to thicken. Take off of and turn off the stove.  Place in a bowl and cool completely.  Put on top of tarts, cover and refrigerate.

 

When ready to serve, carefully spoon the cooled berry mixture onto the tart/pie. Gently distribute over the tarts/pie, so not to disturb the cream cheese filling.