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Le Chaudron recipe
Tarte aux figues
Fig and mascarpone tart
⏱ 40 minServes 8Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sheet of all-butter sweet shortcrust pastry
12ripe purple figs
200 g (7 oz)mascarpone
100 g (3½ oz)superfine sugar
2whole eggs
1 tspvanilla extract
50 g (2 oz)acacia honey
30 g (1 oz)sliced almonds
- 1 sheet of all-butter sweet shortcrust pastry
- 12 ripe purple figs
- 200 g (7 oz) mascarpone
- 100 g (3½ oz) superfine sugar
- 2 whole eggs
- 1 tsp vanilla extract
- 50 g (2 oz) acacia honey
- 30 g (1 oz) sliced almonds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the tart pan with the shortbread pastry, prick the base and blind-bake 10 minutes at 180°C (350°F).Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Meanwhile, whisk the mascarpone with the sugar and vanilla until creamy.
- Whisk in the eggs one at a time until perfectly smooth.
- Quarter the figs, skin on, for that lovely purple against the white cream.
- Pour the mascarpone cream into the shell and stand the fig quarters upright in it.
- Bake 30 minutes at 180°C (350°F) convection until the cream is set and the figs are soft and jammy.
- Brush the warm tart with warm honey and scatter with sliced almonds just before serving.
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