Fig tart with mascarpone cream Recipe - Los Angeles Times

Fig tart with mascarpone cream Recipe - Los Angeles Times

www.latimes.com

The end of summer in Los Angeles can sneak up on you, the heat lingering, even rising, the days stalling out into a blissful torpor. Then suddenly it's Labor Day and the school buses and USC Trojan...

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Cooking tools:

  • Food processor
  • Pastry cutter
  • Tart pan
  • Rolling pin
  • Double boiler
  • Hand mixer
  • Pastry brush
  • Cooling rack
  • Baking sheet
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Mixing bowl
  • Saucepan
  • Whisk
  • Spatula
  • Fork
  • Glass measuring cup
  • Plastic wrap
  • Airtight container
  • Oven
  • Stove
  • Refrigerator
  • Freezer

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

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