This is a print preview of "Fig Tatin With Vanilla Mascarpone" recipe.

Fig Tatin With Vanilla Mascarpone Recipe
by Global Cookbook

Fig Tatin With Vanilla Mascarpone
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  Servings: 4

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.