Fig Mascarpone Tart

Yield: 6-8 servings
Here sweet figs nestle in creamy mascarpone cheese speckled with flecks of aromatic vanilla bean and are lovingly wrapped in buttery pastry to make a luscious and beautiful tart.
Ingredients:
Tart dough:
- 2 1/3 cup (583ml) all-purpose flour
- 1/3 cup (83ml) white sugar
- ½ pound (227g) cold unsalted butter
- 2 egg yolks at room temperature
- 2 tablespoons (30ml) whip cream
- Pinch of salt
- Flour for dusting
Egg wash:
- 1 egg
- 1 tablespoon (15ml) water
Filling:
- 12 ripe black mission figs
- ½ cup (125ml) mascarpone cheese
- ½ cup (125ml) cream cheese
- 1 vanilla bean scraped
- 1/3 cup (83ml) white sugar
- White sugar for sprinkling
- Garnish with icing sugar and lightly sweetened whipped cream
Method:
To make the pastry dough combine the flour, sugar and pinch of salt in a food processor. Pulse to combine.
Chop the cold butter into small pieces. Add the butter to the processor and process until a crumbly sandy texture is achieved.
Mix the yolks with the whipping cream to combine.
With the motor running add the whip cream and egg mixture through the feed tube. Process until the dough comes together in a ball.
Note: due to variables in flour moisture, you may have to add a little extra whip cream to the mixture to get the dough to come together. If necessary add a teaspoon (5ml) of whip cream.
Remove the dough from the processor and wrap in plastic wrap. Refrigerate 30 minutes before rolling.
In a medium bowl blend the mascarpone cheese, cream cheese, sugar and the scraped vanilla bean. Mix just to combine.
Preheat oven to 400F (204°C)
Line a baking tray with parchment.
To make the egg wash; in a small bowl whisk the egg and add 1 tablespoon (15ml) water to combine.
Slice the figs into a little over ¼ inch (.63cm) slices crosswise.
Roll out the pastry on a lightly floured board to less than 1/8 inch (.31cm) thickness and 9 inch (22 cm) diameter circle.
Move pastry on to the parchment lined baking tray.
Using an off-set spatula smear the mascarpone in the center of the dough leaving a 2 inch (5 cm) border.
Starting from the outside working in, lay the figs in a circular overlapping ring, form concentric circles to cover the cheese. Making almost 2 full layers when complete.
Fold the excess dough up and over the filling leaving about a 3 inches (7.5cm) uncovered to show off the beautiful figs. Pinch edges if necessary to make sure the pastry is sealed.
Brush all the edges with egg wash. Sprinkle tart with sugar.
Place in oven and bake for 5 minutes at 400F (204°C). Turn the oven down to 350F (176°C). Bake for 20 minutes or until the crust is fully cooked and golden brown.
Remove from the oven and allow to sit for 5 minutes.
Cut into 6-8 slices and serve with freshly whipped cream.
This tart is best served straight out of the oven warm and crispy!