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This is one of Margaret’s favourite recipes and instead of figs, she sometimes likes to use muscat grapes or blueberries.</p> <p><strong>Ingredients</strong></p> <p>serves 8 – 10</p> <p>2 cups plain flour</p> <p>½ cup caster sugar, plus extra to caramelise (optional)</p> <p>185g unsalted butter, melted and cooled</p> <p>a few drops of vanilla essence</p> <p>600g mascarpone, chilled, sweetened and flavoured with honey and vanilla essence or orange blossom water</p> <p>6 – 8 fresh figs</p> <p><strong>Method</strong></p> <p>1. Preheat the oven to 200°C. Lightly grease a</p> <p>23cm loose-based flan tin.</p> <p>2. Sift the flour into a bowl and stir in the sugar. Make a well in the centre and add the melted butter and vanilla. Now mix together to make a stiff dough.</p> <p>3. Press the dough into a 23cm loose-based flan tin, working up the edges evenly. Prick the base well, line with baking paper and fill with baking beads or dried beans. Bake for 20 minutes or until golden, removing the paper and beads or beans after 15 minutes. Remove from the oven and leave to cool completely.</p> <p>4. Whip the chilled mascarpone until it holds its shape. Spread the mascarpone in the cooled tart case as evenly as possible. Quarter the fresh figs and arrange them on the mascarpone, cut side up, as tightly as possible.</p> <p>5. Serve as is or sprinkle with extra sugar and place under a very hot grill for a minute or so. Alternatively, use a gas torch to caramelise the figs. Serve cut into wedges. ••</p> <p>This is an edited extract from Margaret Fulton’s Baking Classics. Published by Hardie Grant. 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No stories were found.
Delicious Tart
14 Aug 2015
Who better to learn how to bake a delicious tart from than the culinary guru herself, Margaret Fulton? This is one of Margaret’s favourite recipes and instead of figs, she sometimes likes to use muscat grapes or blueberries.
Ingredients
serves 8 – 10
2 cups plain flour
½ cup caster sugar, plus extra to caramelise (optional)
185g unsalted butter, melted and cooled
a few drops of vanilla essence
600g mascarpone, chilled, sweetened and flavoured with honey and vanilla essence or orange blossom water
6 – 8 fresh figs
Method
1. Preheat the oven to 200°C. Lightly grease a
23cm loose-based flan tin.
2. Sift the flour into a bowl and stir in the sugar. Make a well in the centre and add the melted butter and vanilla. Now mix together to make a stiff dough.
3. Press the dough into a 23cm loose-based flan tin, working up the edges evenly. Prick the base well, line with baking paper and fill with baking beads or dried beans. Bake for 20 minutes or until golden, removing the paper and beads or beans after 15 minutes. Remove from the oven and leave to cool completely.
4. Whip the chilled mascarpone until it holds its shape. Spread the mascarpone in the cooled tart case as evenly as possible. Quarter the fresh figs and arrange them on the mascarpone, cut side up, as tightly as possible.
5. Serve as is or sprinkle with extra sugar and place under a very hot grill for a minute or so. Alternatively, use a gas torch to caramelise the figs. Serve cut into wedges. ••
This is an edited extract from Margaret Fulton’s Baking Classics. Published by Hardie Grant. RRP $39.95
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