Fig tart with mascarpone cream Recipe - Los Angeles Times

Ingredients

• 1/2 cup pecans
• 3 tablespoons sugar, preferably superfine
• 6 tablespoons unsalted butter, cut into 1-inch cubes
• 3/4 cup bleached all-purpose flour
• 1/8 teaspoon salt
• 1 egg yolk
• 4 teaspoons heavy cream
• 3 egg yolks
• 4 tablespoons plus 2 teaspoons sugar, divided
• 1 tablespoon sweet Marsala
• 2/3 cup mascarpone, preferably imported, at room temperature
• 1/2 teaspoon powdered gelatin
• 1/3 cup heavy cream
• 3/4 teaspoon vanilla extract
• 1 pre-baked sweet nut cookie tart crust
• 4 cups fresh black figs, about 20, cut lengthwise into 1/4-inch slices
• 1 tablespoon good-quality balsamic vinegar
• 3/4 teaspoon cornstarch