Your guests will never guess how easy it is to prepare this gorgeous tart, which makes a dramatic dessert during fresh figs’ fleeting season. Use plump figs that are tender but not too soft, and use them as soon as possible after purchasing them.
Fig Tart with Mascarpone and Pistachios
1 rolled-out round basic tart dough
1 lb. (500 g) mascarpone cheese
3 Tbs. honey
1 Tbs. fresh lemon juice
16 fresh figs, halved lengthwise
2 Tbs. coarsely chopped toasted pistachios
Preheat an oven to 375°F (190°C).
Fold the dough round in half and carefully transfer to a 9-inch (23-cm) tart pan. Unfold and ease the round into the pan without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan.
Line the pastry shell with aluminum foil or parchment paper and fill with pie weights. Bake until the tart shell is light golden brown, 10 to 15 minutes. Transfer to a wire rack and let cool completely.
In a bowl, stir together the mascarpone, honey and lemon juice until thoroughly combined. Spread the mascarpone mixture evenly in the cooled tart shell. Arrange the fig halves evenly on top and sprinkle with the pistachios. Serve at room temperature. Serves 6 to 8.
Williams-Sonoma Test Kitchen