Filo Tart with Mascarpone and Figs

There’s something utterly magical about the crackle of filo pastry, especially when it wraps around a cloud of mascarpone and sweet, jammy figs. This filo tart isn’t just a dessert, it’s a delicate, golden showstopper that sings with both texture and flavor. Whether you’re hosting brunch, need a light dessert after a hearty dinner, or just want to indulge in a little something fancy on a quiet afternoon, this tart is here to dazzle.

Behind the Recipe

This tart was born from a lazy Sunday craving and a fridge raid that turned up a roll of filo, half a tub of mascarpone, and a basket of figs from the market. I remember folding those papery sheets with buttery hands, layering each one with care. When the tart came out of the oven, golden and bubbling, it felt like discovering treasure. Since then, it’s become a go-to recipe for when I want something elegant without too much fuss.

Recipe Origin or Trivia

Filo pastry, which hails from the Middle East and Eastern Europe, is known for its thin, flaky layers that crisp beautifully when baked. Mascarpone, an Italian cream cheese, brings in a rich and creamy element that’s often used in classic desserts like tiramisu. Figs, with their ancient roots in the Mediterranean and Middle East, add not only sweetness but also a touch of rustic luxury. This tart bridges cultures in the most delicious way.

Why You’ll Love Filo Tart with Mascarpone and Figs

Let’s talk about why this beauty deserves a spot on your table:

Versatile: Works just as well for brunch as it does for dessert or even a sweet snack.

Budget-Friendly: Uses simple, accessible ingredients and stretches your figs across multiple servings.

Quick and Easy: Preps in under 20 minutes and bakes quickly.

Customizable: Swap the figs for berries, pears, or even roasted grapes.

Crowd-Pleasing: The crisp pastry, creamy filling, and sweet fruit make everyone swoon.

Make-Ahead Friendly: Can be assembled in advance and baked fresh.

Great for Leftovers: Re-crisps well and tastes fantastic the next day.

Chef’s Pro Tips for Perfect Results

Before you dive into filo folding and fig slicing, here are some secrets from my kitchen:

• Keep the filo covered with a damp towel while working so it doesn’t dry out.
• Use a light hand with butter between layers, just enough to crisp things up without making it greasy.
• Let the tart rest 10 minutes before slicing so everything holds together.
• Choose ripe figs for the best flavor and color.
• Drizzle honey just before serving to keep the top crisp.

Kitchen Tools You’ll Need

No fancy gadgets required, just a few kitchen basics:

Pastry brush: For buttering those delicate filo sheets.

Tart pan or pie dish: A 9-inch size works beautifully.

Sharp knife: To slice those figs without squashing them.

Mixing bowl and spoon: To blend the mascarpone and flavorings.

Oven: Preheated and ready to work its golden magic.

Ingredients in Filo Tart with Mascarpone and Figs

Each ingredient in this tart plays a role in balancing sweetness, crunch, and creamy smoothness.

1. Filo Pastry: 6 to 8 sheets, thawed if frozen. These crisp up into beautifully delicate layers.
2. Unsalted Butter: 4 tablespoons, melted. Used to brush between filo sheets for that golden flake.
3. Mascarpone Cheese: 1 cup. Creamy and slightly tangy, it forms the luscious base of the tart.
4. Powdered Sugar: 3 tablespoons. Gently sweetens the mascarpone without being overpowering.
5. Vanilla Extract: 1 teaspoon. Adds a warm, comforting aroma to the filling.
6. Fresh Figs: 6 to 8, sliced. Their natural sweetness and texture are perfect atop the tart.
7. Honey: For drizzling. Adds shine and extra sweetness right before serving.
8. Chopped Walnuts (optional): 2 tablespoons. For a bit of crunch and earthy contrast.

Ingredient Substitutions

In case you’re short on ingredients, here are some easy swaps:

Mascarpone: Cream cheese or ricotta.

Figs: Berries, stone fruits like peaches or plums, or even roasted grapes.

Honey: Maple syrup or agave.

Walnuts: Almonds or pistachios, or leave them out for a nut-free version.

Ingredient Spotlight

Filo Pastry: Known for its paper-thin layers, filo becomes perfectly crispy and light when baked, making it ideal for tarts that need a flaky shell.

Figs: With their soft flesh, crunchy seeds, and sweet taste, fresh figs bring a luxurious texture and earthy sweetness that pairs beautifully with creamy bases.

Instructions for Making Filo Tart with Mascarpone and Figs

Let’s walk through this dreamy dessert, step by step. It’s easier than it looks, I promise.

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C). Place a rack in the center.
2. Combine Ingredients:
   In a bowl, mix the mascarpone, powdered sugar, and vanilla extract until smooth and creamy.
3. Prepare Your Cooking Vessel:
   Lightly grease a 9-inch tart pan or pie dish. Set aside.
4. Assemble the Dish:
   Layer 6 to 8 filo sheets in the pan, brushing each one lightly with melted butter before adding the next. Let the edges hang slightly over the rim for a rustic look. Spoon the mascarpone mixture into the center and smooth it out. Arrange sliced figs on top in a circular pattern or however your heart desires.
5. Cook to Perfection:
   Bake the tart for 25 to 30 minutes, until the edges are golden and crisp and the filling is just set.
6. Finishing Touches:
   Let cool slightly, then drizzle with honey and sprinkle chopped walnuts if using.
7. Serve and Enjoy:
   Slice and serve warm or at room temperature. Perfect with a cup of coffee or tea.

Texture & Flavor Secrets

This tart is all about contrast. The filo shatters delicately under your fork, revealing the cool, creamy mascarpone beneath. The figs, soft and sweet, melt in your mouth, while the honey ties everything together with a glossy finish. The walnuts, if added, bring that final crunch that makes each bite even more satisfying.

Cooking Tips & Tricks

A few more notes from one cook to another:

• Use a light touch with butter between sheets to avoid sogginess.
• If figs aren’t super ripe, roast them briefly before topping the tart.
• Let the tart rest before slicing to prevent the filling from slipping out.

What to Avoid

Let’s avoid some common hiccups:

• Skipping butter between sheets: This will make the layers stick and not crisp up.
• Overfilling with mascarpone: Keep it to a smooth layer so it bakes evenly.
• Underbaking: Make sure the base is golden before pulling it out.

Nutrition Facts

Servings: 8
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can prepare the tart a few hours ahead and bake it fresh when needed. Leftovers keep well in the fridge for 2 days. Reheat gently in the oven to bring back the crisp. Avoid microwaving as it softens the filo.

How to Serve Filo Tart with Mascarpone and Figs

Serve this tart slightly warm with a drizzle of honey and perhaps a dollop of whipped cream. Pair it with a crisp white wine or a rich espresso for a refined experience. For brunch, it shines next to fresh fruit and mimosas.

Creative Leftover Transformations

Got leftovers? Lucky you.

• Tart Parfait: Layer slices with Greek yogurt and a crumble of granola.
• Brunch Toast: Spread warm tart on a thick slice of sourdough.
• Mini Tartlets: Cut into squares and reheat in muffin tins for bite-sized treats.

Additional Tips

• Sprinkle the tart with cinnamon for a warm spice note.
• Use a citrus zest in the mascarpone mix for added brightness.
• If your figs are small, cut them into quarters for more dramatic presentation.

Make It a Showstopper

Dust the edges with powdered sugar. Arrange edible flowers or mint leaves for a fresh touch. Serve it on a dark slate or wooden board to let the colors pop. Use a sharp knife for clean slices and stack them slightly for height on a platter.

Variations to Try

• Berry Mascarpone Tart: Use fresh raspberries and blueberries instead of figs.
• Nut-Free Delight: Omit the walnuts and add a sprinkle of toasted coconut.
• Citrus Honey Glaze: Mix orange zest into the honey for a zesty finish.
• Savory Twist: Add goat cheese to the mascarpone and use caramelized onions with figs.
• Chocolate Fig Version: Add a drizzle of dark chocolate before serving.

FAQ’s

Q1: Can I use puff pastry instead of filo?

A1: Yes, but it will be more buttery and less crisp. Filo gives that signature flake.

Q2: Can I use dried figs?

A2: Fresh figs are best, but rehydrated dried figs can work in a pinch.

Q3: How long does it stay fresh?

A3: It’s best eaten within 2 days, stored in the fridge.

Q4: Can I make it dairy-free?

A4: Try using dairy-free cream cheese in place of mascarpone.

Q5: Is this tart freezer-friendly?

A5: Not really. Filo tends to get soggy after freezing.

Q6: Can I add spices to the filling?

A6: Absolutely. Cinnamon, nutmeg, or even cardamom would be lovely.

Q7: What figs work best?

A7: Black Mission or Brown Turkey figs offer great sweetness and color.

Q8: Do I need to blind bake the crust?

A8: No need. The layered filo crisps up beautifully with the filling.

Q9: Can I use ricotta instead of mascarpone?

A9: Yes, just make sure to drain it well to avoid excess moisture.

Q10: How do I know it’s done?

A10: The edges should be golden and the center set, not jiggly.

Conclusion

This filo tart with mascarpone and figs is a true delight, blending ease and elegance in every bite. With its flaky layers, creamy base, and sweet fig topping, it’s the kind of recipe that feels like a special treat but is simple enough to make anytime. Trust me, you’re going to love this.

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