Tuesday, October 13, 2015

Summer Bounty: Fig Jam and Mascarpone tarts.
A generous neighbor who keeps giving me figs, Sabena Winkle's comment about figs and link to a post, Sonal Gupta's help in finding her friend's recipe for mascarpone all added up to some new, delicious tarts for the granddaughter's party. What would I do without my good friends?
Crust for tart shells (can be made 2 days early and stored in an airtight container after cooling): I used the ready made pie sheets, defrosted them and rolled them out to about 1 mm thin. Cut them to the size you want, place the circles in muffin pans, dock them (prick the bottom with a fork) and bake according to package directions. You might have to gather up the sheet into a ball and re-roll to get the proper thickness.
Mascarpone (can be made a couple of days early too):
(only change in the making was I heated the cream in the microwave.)
Before using: Whip two table spoons of heavy cream into peaks, add mascarpone, 1/3-1/2 cup honey, 1 tsp lemon zest and 1 Tbsp lemon juice and mix well. (do not over beat.)
Fig Jam:
I follow the instructions on the Sure Jell pkt for making jam. For this recipe the jam has to be thick. When I want to use it as a topping I make it thinner and always freeze both versions. I make the jam with less sugar than the recipe calls for as the Sure Jell makes sure it jells.
Some assembly required: On cooled shells place half a tsp of refrigerated mascarpone cheese and top off with fig jam...do this just before serving.
My picture shows the reverse as I took the shells topped off with jam to the party and then just before serving added the refrigerated mascarpone.
The taste of the mascarpone and the combo of pastry, jam and cheese are worth trying these tarts for. You can use any jam to make this.

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