These tartlets pair jammy roasted figs with a silky mascarpone filling nestled in a flaky, buttery shell. A warm honeyed citrus glaze adds bright sweetness and a glossy finish. Texture contrasts from tender fruit to creamy filling and crisp pastry make each bite layered and satisfying. Serve warm or at room temperature for dinner parties, a special brunch, or holiday gatherings.
Ingredients
- All-purpose flour — 1 1/4 cups (150 g)
- Granulated sugar — 2 tablespoons
- Salt — 1/4 teaspoon
- Unsalted butter (cold, cubed) — 8 tablespoons (115 g)
- Egg yolk — 1
- Ice water — 2 to 3 tablespoons
- Mascarpone cheese — 8 ounces (225 g)
- Heavy cream — 1/4 cup (60 ml), lightly whipped
- Powdered sugar — 2 tablespoons (adjust to taste)
- Vanilla extract — 1 teaspoon
- Fresh figs — 10–12 small (about 1 pound), halved
- Unsalted butter — 1 tablespoon (for roasting figs)
- Brown sugar — 1 tablespoon
- Honey — 3 tablespoons (plus extra to warm for glazing)
- Orange zest — 1 teaspoon
- Orange juice — 1 tablespoon
- Egg (for egg wash) — 1, beaten (optional)
- Toasted sliced almonds or chopped pistachios — 2 tablespoons (optional garnish)
Instructions
- Make the pastry: In a bowl, combine flour, granulated sugar, and salt. Cut in cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
- Add the egg yolk and 2 tablespoons ice water, stirring until dough just holds together; add the extra tablespoon if too dry. Form into a disk, wrap, and chill at least 30 minutes.
- Preheat oven to 400°F (200°C). Lightly flour a surface, roll the chilled dough to 1/8″ thickness, and cut rounds to line eight 3.5–4″ tartlet pans. Press dough into pans, trim edges, and chill lined pans 10 minutes.
- Blind-bake shells: Prick bottoms with a fork, line with parchment and weights, and bake 12–14 minutes until set and lightly golden. Remove weights and bake 3–4 more minutes if the bottoms look wet. Cool slightly and reduce oven to 375°F (190°C).
- Roast the figs: Toss fig halves with 1 tablespoon butter, brown sugar, 2 tablespoons honey, orange zest, and orange juice. Arrange cut side up on a baking sheet and roast 10–12 minutes at 375°F until caramelized and tender. Remove from oven and keep warm.
- Prepare the mascarpone filling: In a bowl, whisk mascarpone with powdered sugar and vanilla until smooth. Fold in the lightly whipped cream until just combined; keep chilled until ready to fill.
- Assemble tartlets: Spoon or pipe the mascarpone filling into cooled tart shells. Top each with 1–2 roasted fig halves, pressing gently into the filling.
- Warm 1 tablespoon honey with a teaspoon of orange juice, brush over the figs for a glossy glaze, and return tartlets to the oven 3–5 minutes at 350°F (175°C) just to warm through, if desired.
- Garnish with toasted almonds or pistachios and a light dusting of powdered sugar if liked. Serve warm or at room temperature.
Tips or Variations
- Substitute thin almond frangipane under the mascarpone for extra almond flavor and a firmer base.
- Use dried figs rehydrated in warm orange juice and honey if fresh figs are out of season.