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  • Fig Tatin With Vanilla Mascarpone

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    Fig Tatin With Vanilla Mascarpone
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 14 lrg fig, stems removed, sliced
    • 100 ml Hernder Estate Ice Wine
    • 1 Tbsp. butter
    • 1 Tbsp. granulated sugar
    • 4 piece puff pastry, cut into 3 1/2 to 4 inch diameter rounds
    • 1 tsp pure vanilla extract For the vanilla mascarpone
    • 1 c. mascarpone cheese
    • 1 Tbsp. granulated sugar seeds from a vanilla bean
    • 1 tsp honey

    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 min, then let tartes tatins cold down for 5 min before turning them out onto a plate.
    3. For the vanilla mascarpone:To make the mascarpone, combine all the ingredients in a mixer and beat for a couple of min, till well combined. Make a mascarpone quenelle and place it on top of the hot fig tatin.
    4. Preparation time is 1 hour.

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