Figs, blackberry and mascarpone sablés

AT A GLANCE

  • Serves 8 people

We've baked shortcrust rounds and added seasonal fruit to turn them into a dessert. Use a mild-flavoured honey here that won't overpower the figs.

  • 1 all-butter shortcrust pastry sheet (435gm) (see note)
  • 250 gm mascarpone
  • 250 gm crème fraîche
  • 1 tbsp honey, plus extra for drizzling
  • Few drops of orange-blossom water
  • 8 figs, halved
  • 125 gm blackberries (about 1 punnet)
01   Preheat oven to 160C. Cut out eight 10cm-diameter rounds from pastry sheet with a cutter, place on a tray lined with baking paper and refrigerate for 5-10 minutes to rest, then bake, turning tray halfway through cooking, until evenly golden (12-14 minutes). Set aside to cool briefly on tray (5 minutes), then transfer to a wire rack to cool completely (5 minutes).
02   Whisk mascarpone, crème fraîche, honey and orange-blossom water in a bowl until smooth, then refrigerate until required.
03   To serve, arrange pastry rounds on plates, top with a spoonful of mascarpone mixture, figs, blackberries and drizzle with extra honey.

Note We use Carême shortcrust pastry.

Topics:

BLACKBERRIES, FAST, HONEY, FIGS, MODERN AUSTRALIAN, DESSERT, MASCARPONE, AUTUMN

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2016

Mar 2016

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