We put eggs in a bowl. Add powdered sugar and mascarpone cheese and mix with the mixer for 4-5 minutes until smooth. We need to get a fine cream.
Add the vanilla extract, grated orange peel and coconut flakes or almond flour and mix with a spatula until smooth.
Cut the tail of the figs, cut them in half and then cut them into 3-4 slices each.
Heat the oven.
We prepare a cake tin with a diameter of 26 cm, in which we put the dough. Arrange the puff pastry on the entire surface of the form, including the high edges, and press lightly to mold on the bowl. Cut and remove the excess edges of the dough.
Pour the mascarpone cream, eggs, sugar and coconut (or almond flour) and level lightly.
Arrange the fig slices on top.
Put the fig cake in the oven heated to 180 degrees for about 50 minutes.
When the fruit tart is browned on the edges and lightly caramelized on the entire surface, take it out of the oven.
Serve hot or cold, plain or even with ice cream.
Mini fruit tarts & # 8211 video recipe
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As you know, I like chocolate desserts, but sometimes, especially in summer, I prefer light ones with fruit and vanilla cream. One of these wastes is those mini fruit tarts, delicious and fragrant. Before, I used to eat mini fruit tarts from confectioneries, but I gave up for some time because of the ingredients they contain, especially because of the margarine that is present in both the crust and the cream.
I prefer to prepare the recipe for mini fruit tarts with butter and add a vanilla bean to the cream. The taste is incomparable. The dough is a classic tart, the secret being the coldest butter, which is quickly incorporated into the flour to obtain an absolutely delicious crumbly dough. The dough must be placed cold to keep its texture and not to shrink in the oven. I prefer to cool it twice.
Once after I make it and the second time after I put it in shape. I always put the dough in the fridge before putting it in the oven. For the vanilla cream, I prepare a pastry cream, based on eggs and starch, which I flavor with a vanilla stick. It can also be flavored with vanilla sugar or a vanilla essence, but I prefer pods because I love its natural aroma. As for fruit, the possibilities are endless, I chose blackberries and red currants, but you can use any kind of fruit, even canned.
I chose blackberries and red currants but it is up to you to choose your favorite fruits. The tarts are kept in the fridge until ready to serve and are served cold. They are much better the next day, after they have cooled very well. These mini fruit tarts are perfect for the heat outside, are easy to prepare and make a sensation on any table. I also recommend my recipe for mini tarts with jam, just as delicious and easy to prepare.
Apple Butter Tart and Mascarpone Cream
- Apples are washed and cut into cubes I did not remove the peel, because much of the flavor of apples comes from the peel
- Put in the oven, over low heat, covered, for 2 hours, during which time stir
- After about an hour in the oven, add the sugar and mix
- Remove the ripe apples from the oven, mix well and, using a hand blender, mix until creamy
- Now put it back in the oven for another 45 minutes, over medium heat, during which time it mixes more frequently
- During this time, the composition begins to become thicker
- When almost ready, add the cinnamon and mix well
- The composition will acquire a more greasy texture after it cools
- Mix the flour with the powdered sugar and a cold one from the fridge
- Gradually add one egg yolk, mixing well after each one
- Then add the 3 tablespoons of water
- The dough obtained is wrapped in plastic and kept in the refrigerator for at least 30 minutes
- Then work on the worktop, place it on the tart tray and prick it with a fork
- Bake the top alone for about 10-12 minutes, over medium heat, until slightly browned on the edges
- Mix mascarpone cheese with powdered sugar
- Add the liquid cream and mix well
- At the end, add the whipped cream and mix until it has a firm texture
- Over the baking tart top, add a layer of apple butter, then a layer of mascarpone cream
5 fresh figs
a tablespoon of vanilla sugar
almond flakes for decoration (optional)
& # 8211 for dough:
200 grams of flour
100 grams of cold butter
4-5 tablespoons of very cold water
an egg yolk
a tablespoon of vanilla sugar
& # 8211 for frangipani cream:
100 grams of almond flour
100 grams of butter
two tablespoons vanilla sugar
Tart with figs, coconut cream and tonka
Tart with figs, coconut cream and tonka. A tart version with frangipane cream. I enjoy the fresh fig season every year! I love figs and dehydrated but autumn, ripe and juicy are the best. It also exists in our supermarkets but also in gardens. Diana has a fig tree in the yard and she always gives me baskets of delicious fruit, picked from it. And the figs are of different varieties: the imported ones, from the shops, are big and purple, while the ones from Diana are smaller and with a greenish skin. But they all have that fleshy, reddish core and a very good taste.
I really like to combine figs with salted cheeses (halloumi, Roquefort, Gouda, Stilton, Brie, etc.) in delicious salads or as such, for dessert. Usually I add an acid factor (citrus, balsamic vinegar or Marsala, Porto or Madeira liqueur wine, berries or pomegranate molasses) to further enhance the taste of the fig + cheese combination.
This time I chose to make a sweet, tender and juicy tart, filled with a delicious butter and coconut cream (adapted from frangipane cream with almonds) and additionally scented with tonka. Tonka are some black berries (you will see them in the pictures below) with phenomenal flavor, a combination of vanilla and almonds. They can be found in online spice stores. I also used tonka in panna cotta recipes, creme brulee or cream for macarons. The aroma is especially tasty!
I adapted the coconut cream with butter because I didn't have almonds in the house. I was sure it would turn out very well and I wasn't wrong at all! It is something so creamy, airy and fragrant that I will definitely use it in the future. Laura Laurentiu has a great tart recipe with pears and frangipane cream. I also used this coconut cream at a time delicious plum tart, flavored with vanilla.
Cake with figs and meringue
Wash the figs and cut them into slices.
In a heat-resistant bowl, add 60 g of sugar to the bottom of the bowl, then place the fig slices in two rows so that the bottom of the bowl is not visible. Sprinkle a sachet of vanilla sugar over them and bake them at 180 & degC for 15 minutes, during which time prepare the top.
In a bowl, add eggs, a pinch of salt and mix until it doubles in volume, gradually adding the sugar. Add the yogurt, oil, vanilla essence and mix again. Incorporate the baking powder into the flour and add it to the egg composition.
Pour the dough over the caramelized figs. Do not drain the liquid left by the figs in the tray.
Stir the dough over the figs, then continue baking in the preheated oven at 180 & degC for 30 minutes. After 20 minutes, check every 5 minutes so that the countertop does not dry out.
When the cake is baked, take it out and let it cool.
During this time, mix 2 egg whites with a pinch of salt until you get a strong white foam, adding sugar gradually.
When the cake has cooled, put the beaten egg whites in a posh and decorate. To obtain the caramelized juice effect, put the cake back in the oven, above, for 2, 3 minutes, using the grill function. Keep an eye on the oven so that it does not burn.
Then, decorate in the middle with fresh figs, cut according to everyone's imagination. Good appetite!
Cake recipe with mascarpone cream and figs
70 grams of white flour
15 grams of cocoa
60 grams of sugar
a pinch of salt
& # 8211 for mascarpone cream with figs
a spoon of sugar
juice from half an orange
100 grams of mascarpone
– for chocolate cream
100 chocolate with 45% cocoa
100 cream with 20% fat
125 ml of orange juice
a spoon laden with sugar
- Preparation for the cake recipe with mascarpone cream and figs
- To make the cake top, we proceed as we explained in detail in the cake recipe, book muesli with bananas and peanut butter (click here for the recipe). After baking, let it cool. We can assemble the cake either on the same day, if we bake the top in the morning, or the next day, if we bake it in the evening. I made it in the evening and whipped it the next morning when I made the creams.
- For the mascarpone and fig cream, we start by making a jam of figs and oranges. We peel the figs, cut them into smaller pieces, put them in a metal bowl, add the sugar and orange juice and then we put it on the stove, over low heat and we turn it into jam. Let it boil for about 10 minutes, until the liquid drops and our jam binds a little, then we put it aside and leave it to cool.
- When it has cooled we mix it with 100 grams of mascarpone and we get a delicious cream of mascarpone and figs.
- We also prepare the syrup by boiling the 125 ml of orange juice (if you want it to be more syrupy, use 150 grams of orange juice or replace the difference with water) with the sugar until it melts. Three to four minutes would be enough to form a more liquid syrup. Let the syrup cool and prepare the cake for final assembly.
- We cut the cake into two large slices, lengthwise, we put the first slice, the one from the base on a plate, we sprinkle everywhere with half of the syrup prepared in advance and we spread the mascarpone cream with figs over the syrupy slice of cake.
- Separately, we syrup the other slice of cake and then we put it over the cream. Let cool until we make the chocolate ganache.
- Heat the whipped cream to the boiling point (Attention: it's not boiling!) And when it starts to form small bubbles on the edge, take the bowl off the heat and add the broken chocolate pieces. Let it melt a little, two or three minutes after which we mix vigorously until all the chocolate is melted and our composition becomes like a cream. We put it over the cake, spreading it on the edges and on top, with the help of a knife we model some "embossed" shapes. I simply decorate, placing in the middle a few slices of fig in the shape of a flower.
Frangipani tart with figs
My in-laws are from that part of the country where figs grow freely. For me it is something unusual, because I rarely had fresh figs as a child and they were definitely bought in stores and not picked from the yard.
But now I received fresh figs and they were so dear to me! Even though they weren't very big, they were very fragrant! Initially I wanted to cook them with goat cheese, then I saw this tart recipe with frangipani and figs and I had to try it!
I changed it a little bit, but it turned out to be a crazy tart! Frangipani is a composition based on ground almonds, butter and egg, which is used as a filling for tarts, rolls, etc. I used almond flakes because I had these in the house, so my frangipani came out white-yellow and not brown. But the taste was perfect!
& # 8211 400 gr puff pastry dough (one sheet)
& # 8211 100 gr almonds
& # 8211 100 gr butter
& # 8211 one or
& # 8211 100 gr sugar
& # 8211 1 kg figs
I thawed the dough and placed it in a tray on baking paper. I raised its edges a little, not very artistic, because I wanted a rustic look for my tart. It is enough to make a small border to hold the cream and the figs. I heated the oven to 180 degrees and switched to frangipani. I mixed the medals and the sugar in the food processor, then I added the butter (at room temperature) and then the egg, until I had a homogeneous composition.
This is the famous frangipani, which I spread over the dough. I then cut the figs in half or into thicker slices (the ones that were bigger) and placed them over the cream so that they overlapped a little. I put the tray in the oven for about 20-25 minutes, until it browned nicely.
The tart is good and hot and cold, although you may not be able to cool it down, because it is consumed immediately. From my own experience, I say! I say that this tart is filled with any kind of fruit, not just figs and even these days I will try a variant of mini tarts with frangipani and plums. We'll see the result in the next few days, okay? Until another one, stay tuned, I'll be back tomorrow with the fig jam recipe!
Puff pastry tart with sweet or urda cheese and figs
Puff pastry tart with sweet or urda cheese and figs, an extremely fine combination between crispy puff pastry, vanilla cream cheese and sweet and sour figs. You can use any other kind of fruit: apricots, peaches, apples, pears, plums, cherries, sour cherries ... Step by step video recipe.
Puff pastry tart with sweet or urda cheese and figs
What wonderful news, so I got my hands on the crates, buckets and especially the husband from the equipment and ran to pick them up. I have a place on the mountain, somewhere near San Quiricco, where there are some huge figs, full of sweet and fragrant fruits & # 128578 I sit on them and how they ripen & hellipgata & # 128578 : wild thyme, shock, fir buds, linden leaves for sarmale, blackberries, wild sage & hellip
Puff pastry tart with sweet or urda cheese and figs
So, I trotted about 20 km there and picked about 20 kg of figs. I was still picking, but my husband started to growl because I'm greedy, to leave maybe others want to eat or to eat the birds. Not mine, of course, the wild birds & # 128512
I worked for a few days, but I did some goodies. Now, when he opens a jar of fig jam, I growl, my husband doesn't growl anymore: “Look, you damn Moldovan, it's good jam, you like it, what if I picked a few more? At least another 20 pounds there & hellip & rdquo & # 128512
My fig recipes are here . You will find recipes for jam and fig jam, but also some delicious tarts.
I make all kinds of tarts, sweet or salty, I always have 2-3 packages of puff pastry in the fridge. They are simple, fast, tasty, look very good and are also to the taste of all the capricious & # 128512
Let me tell you about Puff pastry tart with sweet or urda cheese and figs, which my family swallowed breathlessly: "Couldn't you make a bigger tart too?" Or at least 2? & Rdquo