Mascarpone, Pear & Fig Tart
Pairs Well With
1¼ sticks butter
¼ cup powdered sugar
1½ teaspoons granulated sugar
¼ teaspoon salt
1½ cups all-purpose flour
2 teaspoons fresh-squeezed lemon juice
Preheat oven to 325°F and place rack in center of oven.
Using a mixer, mix butter and sugars in a large bowl until well-blended. Add salt, lemon juice and lemon zest and mix till well -incorporated. Add flour and mix. At first the dough will crumble and fall apart. Remove dough from bowl and set on counter and gently knead with hands until dough forms into a ball. Take dough in segments and press into tart pans. Dough should be about a ¼-inch-thick all the way around. Use a fork to poke holes in the bottom of dough. Place tins on a cookie sheet. Sprinkle dough with granulated sugar and bake for 25 minutes or until dough is cooked and slightly golden. Remove from oven and allow to cool completely.
8 ounces Mascarpone cheese
Zest of one lemon
1 cup lemon curd
Using a whisk or mixer, combine mascarpone and lemon curd until smooth. Fill shells with mascarpone/lemon curd mixture.
2 to 4 pears, thinly sliced
5 to 6 ripe figs, sliced
4 cups water
4 cups granulated sugar
1 cup red wine
Fill small sauce pot with water, red wine and sugar, bring to a boil. Cook pears in syrup mixture until softened.
Place sliced figs on baking sheet with parchment and sprinkle with granulated sugar. Bake at 400°F for 3 to 5 minutes, just until softened
Top tarts with figs and cooked pears. Drizzle tarts with warm honey. Refrigerate for an hour and enjoy!
One of our tasting room hosts, Amanda Kupiec, was inspired by the 2014 Late Harvest Sauvignon Blanc to create this yummy tart. Its creamy texture from mascarpone cheese and citrusy notes that refresh the palate go beautifully with this singular late harvest. Congratulations to Amanda, who is now a double winner in our recipe contest!