Fig and mascarpone tart with red wine syrup
You need to treat this pastry gently, as it is fragile. If you like, sprinkle the figs with a bit of extra sugar and place under the grill until they are just caramelised.
Red wine syrup
- Combine the flour and icing sugar in a food processor, then add the butter. With the motor running, add the eggs one at a time, then continue to mix until the dough forms a ball.
- Scrape the dough from the bowl, wrap it in plastic wrap and refrigerate until required.
- Line a 10cm x 34cm non-stick flan dish (the loose-bottomed kind) with silicone baking paper. Because the dough is very soft, roll it out thinly between 2 pieces of plastic wrap. Remove the bottom piece of plastic as you wrap the dough around the rolling pin, then unroll it into the dish, ensuring there is even coverage up the sides. Pierce the dough with a fork, then refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 180C, then bake the base for 10 minutes until golden brown. Remove from the oven and cool completely.
- Beat the mascarpone, the juice of 1 lemon, cream and sugar until thick and holding its shape. Spread the mixture over the tart case. Wash and quarter the figs, cutting from the stem to the base. Arrange them cut-side up on top of the mascarpone as evenly as possible. Cut into wedges and serve drizzled with red wine syrup.
- Bring the red wine, honey, and juice of 1 lemon to a simmer in a small saucepan. Continue cooking until it reduces to a thick syrup.