Robyn’s Puff Pastry Fig & Raspberry Tart
6people (with a scoop of ice cream)
6people (with a scoop of ice cream)
  1. Position a rack in the center of the oven and heat the oven to 475°F.
  2. Dust parchment with flour. Unfold and place sheet of puff pastry dough on the floured surface. Roll out the puff pastry dough to make a 10-inch square. Fold over edges to make a 3/4-inch boarder. Prick the dough all over with a fork. Brush the edges with egg wash. Sprinkle edges with sugar. Bake for 8-10 minutes until the pastry starts getting golden.
  3. While the pastry is in the oven, add mascarpone cheese, honey, and zest to a bowl. Mix to combine.
  4. Once your pastry is golden, take it out of the oven. Spoon your cheese and honey mixture on to the center of the puff pastry and spread your filling out to cover the square. Top with sliced figs, then the raspberries. Bake for another 7-8 minutes, or until the edges are nice and golden (check on it after 5 minutes!).
  5. Once out of the oven, drizzle a little more honey over the warm tart. Let it set up for 10-15 minutes before cutting into slices.
Recipe Notes

Faith had the great idea of taking this in a savory direction. If you do, by all means, sub in goat cheese for the mascarpone, sub in herbs for the lemon zest in the filling, add slices of prosciutto. Skip the honey and drizzle balsamic over the top. Imagine how good a quick summer tomato tart would be! Salt, all the way around, of course.