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Fresh Fig and Mascarpone Tarts


With Delaney Mes

Fresh Fig and Mascarpone Tarts

Time: 30 mins
Makes: 4
Cost per serve: $1.50

These are great as lunch served just with rocket, or any green salad. They can also be made mini as a pass-around with drinks, or slightly smaller as a smart and simple entrée.

Ingredients
2 sheets savoury short pastry
4-5 fresh figs
6-8 sprigs fresh thyme
1/2 cup mascarpone
2 Tbsp honey
1 tsp olive oil
Balsamic vinegar
Salt and pepper

Method
Mix together in a small bowl the mascarpone, honey and olive oil.
Cut four rounds of pastry. Place on a baking tray with baking paper.
Spread over 1 Tbsp of mascarpone mixture onto each round of pastry, leaving about a 2cm border of pastry.
You can roughly make an edge if you want to - the mascarpone will spread over as it cooks.
Wash your figs and remove the tip of the stalk. Cut each one into quarters and squash down onto the pastry, skin side down/flesh side up.
Drizzle over a little balsamic vinegar, and season with salt and pepper. Sprinkle over some fresh thyme and bake at 180C for 15-20 minutes.

(Broadcast: 7 May 2012)


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