Maple Mascarpone Fig Tart

This post is sponsored by Bahlsen Cookies. As always, all thoughts and opinions are 100% my own. Thank you for continuing to support the brands that help to make Browned Butter Blondie possible.

I talk a little {okay, a LOT} on the blog about my daughters and all the goings-on that fill my days as a mother. But long before I had my own little party of five, I enjoyed lots of traditions and adventures as as child myself. Each summer my whole family would travel to England and live in a flat on the outskirts of Cambridge while my father enjoyed a sabbatical working alongside other scientists at the local university. While living across the pond and traveling to other nearby European countries, I was introduced to so many sweets and savories that I hadn’t ever laid eyes on back at home. As a young girl, delicate cookies and dainty pastries were the highlight of our visits to all the charming European cities we explored. When we would return home at the end of the summer I was always a bit sad to leave behind all of the treats and treasures we had discovered.

So you can imagine my excitement when I discovered that one of my favorite cookies from Europe was available at the local market. All of my happiest childhood memories of our summers spent eating our way through Europe came rushing back the moment I spotted that bright blue box of Bahlsen Cookies. Just one bite of the light and flakey puff pastry pretzel cookie and I was hooked all over again. As a baker, I’m always thinking of fresh ways to use ingredients and I knew the flavor and texture of this golden brown gem would make the most delicate and delightful tart crust.

Figs are in season now {cue the happy dance} and what better way to usher in fall than with a maple mascarpone tart topped with fresh figs and maple candied pecans. It may sound fancy but I promise you this tart is shockingly easy to make in under thirty minutes. The tart crust requires only ten minutes in the oven practically making it a no-bake dessert. Trust me when I say this delicate, buttery crust made with Bahlsen Delice Cookies is the perfect match for the fresh and creamy maple and mascarpone filling. You’ll be looking for reasons to make this tart again and again and your next dinner party or family celebration should be at the top of the list. I actually made two of these tarts at once and it’s a good thing I did because the first one was gone before I could say “dessert is served”.

This no-fuss dessert will be on the table in no time with just a few simple steps. First we start with the crust which is made by grinding the Delice cookies in a food processor until fine crumbs form. Then we add melted butter to combine and press the mixture firmly into a two piece tart pan. Bake it for just ten minutes and allow to cool before adding the maple and mascarpone filling. The filling comes together easily with just a few basic ingredients that create a light and delicious centerpiece for the flakey crust. Top the tart with a generous heap of fresh sliced figs and a sprinkle of maple candied pecans.

Once chilled, drizzle with a bit of maple syrup, slice and serve cold. It’s the perfect match for a warm, late summer evening. And while it’s simple to make in under thirty minutes it feels as decadent as a dessert you slaved over for hours. This tart just feels special, just like those long-ago summers abroad.

I’d be thrilled to know if you make this tart and enjoy it as much as I do. Leave me some love in the comments below and I’ll meet you back here next time with another delicious recipe.

Maple Mascarpone and Fig Tart

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• Author: Browned Butter Blondie
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 1 10 inch tart 1x
• Category: Dessert

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Description

A light and flakey puff pastry cookie crust filled with a maple mascarpone cream and topped with fresh figs and maple candied pecans. This easy, almost no-bake dessert may look fancy but is made with simple ingredients in under thirty minutes.

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Ingredients

Scale 1x2x3x

For Crust

• 2 1/2 boxes (9 ounces) Bahlsen Delice Puff Pastry Pretzels
• 7 TBSP unsalted butter, melted

For Filling

• 8 ounces mascarpone cheese, room temperature
• 3 1/2 TBSP light brown sugar
• 3 TBSP maple syrup
• 1 cup plus 1/4 cup heavy whipping cream

For Topping

• 3/4 cup fresh figs, washed and sliced
• 1/2 cup whole pecans
• 4 TBSP maple syrup
• Additional maple syrup for drizzle (optional)

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Instructions

For Crust

1. Heat oven to 350 degrees
2. Grease bottom and sides of a 10-inch tart pan with non-stick cooking spray
3. Place cookies in bowl of a food processor and pulse until course crumbs form
4. Melt butter in microwave
5. Add butter to food processor with ground cookies and pulse 4-5 times to combine
6. Spread cookie and butter mixture evenly into bottom and up sides of tart pan
7. Bake for 10 minutes
8. Remove from oven and allow to cool on cooling rack

For Filling

1. While tart crust is cooling, beat the (room temperature) mascarpone cheese on medium speed in a stand mixer until creamed and no lumps remain, about one minute
2. Add the brown sugar and beat to combine, less than one minute. Slowly add the maple syrup with the mixer on low
3. Scrape sides of bowl and beat about 30 seconds or until combined well
4. In a separate bowl, beat 1 cup of the heavy cream on medium low speed until frothy
5. Increase the speed to medium high and beat until stiff peaks have formed
6. Be careful not to overbeat
7. Fold half of the whipped cream into the mascarpone mixture
8. Add the remaining half and fold gently to combine
9. Mascarpone mixture should be smooth, not clumpy
10. If clumps remain, add up to 1/4 cup heavy cream and beat on high to incorporate and smooth out the mixture
11. Spread the filling into the prepared tart crust and chill in refrigerator for 2 hours or more
12. Before serving, top with sliced figs, candied pecans, and an extra drizzle of maple syrup
13. Store tightly wrapped in refrigerator for 2-3 days

For Candied Pecans

1. Add whole pecans and maple syrup to a small bowl and combine
2. Line a baking sheet with parchment paper
3. Pour nuts covered in syrup onto baking sheet
4. Bake in 325 degree oven for about 15 minutes, checking every five minutes and rotating pecans on the baking sheet
5. Maple syrup should be absorbed and pecans golden brown
6. Remove from oven and let cool
7. Once completely cooled, chop pecans with a knife or pulse in a food processor until coarsely chopped

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Notes

Make crust and maple candied pecans ahead of time if desired.
Then make filling when ready and assemble before refrigerating.
Regular graham crackers can be substituted for the cookie crust.

**Recipe inspired by Hummingbird High and Katie Clova.