August: Fresh Fig Tart

August 31, 2012

My first attempt at the tart crust this time ended with a smokey oven and a soupy crust. Sounds weird, huh? I have no idea what happened, but it’s not the first time I’ve had to scrap the crust and start fresh. For the second crust I used whole wheat flour, like I did in July. These figs were perfectly fresh and easy to eat as I sliced.
I made a lemon mascarpone filling this time and it did not disappoint! The mascarpone is sweet, the lemon is fresh and the whole thing is pretty light.

Lemon Mascarpone Filling
1/3 cup sour cream
8 oz mascarpone cheese
1/4 cup sugar
1 1/2 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt

Figs are just too pretty not to photograph a hundred million times. These are black mission figs and they might be my favorite.

PS – More pies of the month here!

Copyright Whitney Curtis 2010-2013

One thought on “August: Fresh Fig Tart

  1. Sally Anderson

    This looks incredible, Whitney! One of my favorite desserts my host mom made me in Versailles was a fig tart, so I might have to follow your lead and try this one soon!

    Reply

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