Fig Tart

Must Try

These puff pastry tarts with cinnamon mascarpone, fresh figs and nuts are such a delicious autumn combination.




Preheat the oven to 180° degrees.
Grease the ramekins and place a sheet of puff pastry in them. Poke holes in the bottom and place a piece of baking paper in each dish. Fill it with the blind baking beans or dried legumes so that it is heavy enough and the bottom cannot rise during baking. Place the ramekins in the oven for 20 to 25 minutes.
Meanwhile, mix the mascarpone with cinnamon and vanilla sugar.
Grind the nuts using your food processor or, for example, by flattening them with a rolling pin. Place a tea towel on top so that the nuts don’t fly in all directions.
Remove the ramekins from the oven and remove the paper and the blind baking beans/legumes. Did you use dried legumes? Then store it in a jar or container. You can use this again to bake something blind. Let the pie crusts cool.
Then divide the mascarpone over the pie crusts. Cut the figs into quarters, but don’t cut them all the way through. Gently press them into the mascarpone and sprinkle with nut pieces. You could also lightly toast the nuts in a frying pan. Also nice to drizzle a little honey over it.

Source: Leukerecepten by leukerecepten-nl.
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