Since it's summer in L.A., there are bushels upon bushels of beautiful berries and sweet stone fruits like cherries and nectarines and peaches...but I was inspired by some honey and figs at a recent wine soiree, so tonight's tart is Fresh Fig and Honey Mascarpone Tart with Basil and Pine Nut Crust.
It seemed a little strange at first to have basil in the crust, since it's an herb that I've always associated with savory dishes, but it's actually fairly subtle, as are the pine nuts that are ground into the crust as well. Again, again, again, I have to wonder if toasting the pine nuts would have made their flavor stand up a little more. And I wish I had saved a few whole pine nuts to toast and sprinkle on top.
The filling is very simple - macarpone cheese and honey, which I thought would just be too runny to be a filling for a tart, but it worked out okay when refrigerated for a bit before serving. As it warms to room temp though, the filling does soften quite a bit. But somehow, sweetened cheese oozing over crispy crumbly crust is okay with me. :)
Unfortunately it's not exactly fig season, so the figs that were available were not very sweet. But a drizzle of the same honey in the filling all over the top helped the figs, as well added a glittery gloss to the pink and deep purple. Pretty!
Can't wait for the next Sugar High Friday. And now to think what to do with eggs for the next Is My Blog Burning?