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Fig Apple-Mascarpone Tart w/ Apple Cider

Source of Recipe

Lisa2K at eGullet.org


Recipe Introduction

Lisa posted this sometime in 2008 I think, and I was entranced. I printed it out and planned to make it sometime in the fall with Beef Bourguignon for company. We had a crazy 2008 fall, and it never happened. So when I planned a dinner party recently, I decided to go ahead and make the meal, since even though it's April, it's not hot yet. This was a beautiful tart. The crust is perfectly easy to prepare, it tastes wonderful - it's just so polished and impressive looking. For an absolutely perfect fall dessert, serve with Green Apple Ice. This recipe looks long and complicated - IT IS NOT! It is incredibly easy - every step is simple and doesn't take long at all. Just read it through and get your mise en place and you will have no problems, I promise.

List of Ingredients

SHORTBREAD CRUST:
7 T. sweet butter, cut into pieces, at room temperature
1/4 c. 10X
1 large egg
1 1/4 c. flour

MASCARPONE-FIG FILLING:
1/4 - 1/2 c. dried figs, chopped
4 oz. mascarpone cheese, at room temperature
4 oz. cream cheese, at room temperature
1/4 c. sugar, or lightly packed brown sugar or mixture of both [what I used]
1 large egg
1/2 - 1 t. ground cinnamon - to taste
1/2 t. vanilla

APPLE TOPPING:
2 large, 3 medium or 4 small tart apples
2 T. sugar
1/4 t. cinnamon
1/2 lemon

HONEY APRICOT GLAZE:
1/4 c. apricot preserves
1 T. honey
1 T. apple liqueur, such as Calvados

APPLE CIDER CARAMEL:
1 c. sugar
1/4 c. water
1 t. light corn syrup
1/2 c. apple cider
2 T. sweet butter



Recipe

SHORTBREAD CRUST:
Lightly oil a 9-inch round or 13x4-inch rectangular tart pan. Set aside.

In a bowl, combine the butter and sugar and mix to make a paste. Add the yolk (save the white - you'll use it later) and blend completely. Add the flour and mix to make a crumbly dough with your fingers - do not over work - there should be little bits of butter in the dough. Press the crumbles into and up the sides of the tart pan. Refrigerate at least 2 hours up to overnight.

When the dough has chilled sufficiently, brush with the reserved egg white, let dry for a few minutes and prick all over with a fork. Fill with the Mascarpone-Fig filling, smoothing out evenly. Cover and chill for 1-2 hours.

Preheat oven to 425 degrees. Top with the apples however you like [I spiralled them from the center of a round tart pan or you could fan them across, whatever you like], then sprinkle with the cinnamon sugar mixture. Place on a baking sheet, to catch any bubble overs and bake at 425 for 15 minutes, then reduce heat to 400 and bake for another 30-40 minutes, checking to make sure that the crust doesn't get over browned. If it does, just cover lightly with foil. Cool.

When cooled, brush with the Honey Apricot Glaze.

MASCARPONE-FIG FILLING:
Mix the figs, mascarpone, cream cheese and sugar until smooth. Add the egg, vanilla, cinnamon and mix well. Fold in the chopped figs.

APPLE TOPPING:
Peel and slice apples and toss with lemon juice. Mix the cinnamon and sugar.

HONEY APRICOT GLAZE:
In a small saucepan bring the preserves, honey and Calvados to a boil over medium heat. Let boil 1 - 2 minutes until slightly thickened.

APPLE CIDER CARAMEL:
In a small saucepan combine the water, sugar and corn syrup and bring to a simmer over medium heat. Stir until the sugar dissolves. Increase heat to high and boil, swirling pan occasionally until the mixture reaches a medium amber color.

Remove from heat and carefully whisk in the cider and butter. Stand back as far as you can - this will bubble up and splash! Whisk over low heat until smooth. Strain through a fine mesh sieve. You can refrigerate this for up to two days [mine has been in there 5 and is still fine].

TO PLATE:
Remove the tart from the ring and slice with a very sharp knife. Place a slice on plate and drizzle with the caramel.

Serves 6-8.