Fig Tatin with Vanilla Mascarpone

Yield: 4 servings
Preparation is easy
Preparation time is 1 hour

Ingredients

• 12 to 14 large figs (stems removed & sliced)
• 3 fluid ounces Hernder Estate Ice Wine (100 millilitres)
• 1 tablespoon butter (15 millilitres)
• 1 tablespoon granulated sugar (15 grams)
• 4 x 3.5-inch diameter circles of puff pastry
• 1 teaspoon pure vanilla extract (5 millilitres)
• For the vanilla mascarpone:
• 1 cup mascarpone cheese (250 millilitres)
• 1 tablespoon granulated sugar (15 grams)
• seeds from 1 vanilla bean
• 1 teaspoon honey (5 millilitres)

Directions

1. Preheat the oven to 400 degrees Fahrenheit
2. Toss the figs with the Ice Wine and vanilla in a stainless steel bowl. Spread butter on the bottom of 4, 4-inch ramekins, sprinkle with sugar and arrange the figs skin side down in a fan pattern in the ramekins. Place a circle of puff pastry on top of each one and brush it with a little butter. Bake the tartes for 12 minutes, then let tartes tatins cool down for 5 minutes before turning them out onto a plate.
3. To make the mascarpone, combine all the ingredients in a mixer and beat for a couple of minutes, until well combined. Make a mascarpone quenelle and place it on top of the warm fig tatin