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Jim Hagy from Chef’s Market made a Fig and Mascarpone Tart. (see recipe below) Chef’s Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu details visit www.chefsmarket.com or call (615) 851-2433. Look for Chef’s Market on Facebook and @chefs_market on Twitter and Instagram.
Fig and Mascarpone Tart
1/2 cup butter, room temperature
1/4 cup sugar
1/2 teaspoon Kosher salt
1 cup flour
1 large egg yolk
Cream butter and sugar together until light and fluffy. Scrape side and bottom of the bowl. Add flour and mix on low speed for one minute until fully incorporated. Add egg yolk and beat for 30 seconds on low speed. Wrap in plastic wrap and refrigerate for one hour. Flour the work surface well. Flatten to 1/2 inch thickness with a rolling pin in rectangle shape to fit the tart pan. Scatter flour on top of dough to prevent sticking. Begin in the middle and roll outward. Place dough in greased tart pan. Refrigerate for 30 minutes. Preheat oven to 350 degrees. Bake for 30 minutes or until golden brown. Set aside and cool while preparing filling.
8 ripe figs, stem on and halved
3 sprigs fresh rosemary
4 ounces cream cheese, room temperature
2 Tablespoons Ghee butter
1/2 cup pistachios
4 Tablespoons Demerara sugar
8 ounces mascarpone, room temperature
1/4 cup plain Greek yogurt
1/8 cup honey
Place fig halves cut side up on a sheet pan and generously sprinkle with Demerara sugar. Scatter rosemary on top. Broil about 5 minutes until the sugar has caramelized. In your mixing bowl, whip the mascarpone and cream cheese until creamy. Add yogurt, Ghee and honey. Whip until smooth. Spoon mixture into the tart shell and garnish with figs, rosemary, pistachios and drizzle with honey. Refrigerate until ready to serve.
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