Fig, Apricot & Mascarpone Tart
- 1 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 3 tablespoons ice water
- 1 large egg yolk
- 1 cup mascarpone cheese
- 3/4 cup sour cream
- 1/3 cup honey (use up to 1/2 cup honey if you’d like it sweeter)
- 1 teaspoon pure vanilla extract
- 2 fresh apricots, sliced
- 8 to 12 fresh figs, sliced
- extra honey for drizzling (optional)
- This recipe is vegetarian
- Produce
- Apricots, fresh (2)
- Figs, fresh (8)
- Cooking & Baking
- All-purpose flour (1 1/4 cup)
- Cornmeal (1/4 cup)
- Granulated sugar (2 tablespoons)
- Honey (1/3 cup)
- Honey (1)
- Salt (1/2 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Drinks
- Ice water (3 tablespoons)
- Dairy
- Butter, unsalted (1/2 cup)
- Mascarpone cheese (1 cup)
- Sour cream (3/4 cup)
- Refrigerated
- Egg yolk, large (1)
Preparation
Read recipe preparation on joythebaker.com
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Published August 10, 2012 (6 months ago).
136 people saved this recipe.
