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Golden Nectar Tart with Fresh Figs and Rosemary

Name: Golden Nectar Tart with Fresh Figs and Rosemary
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Brasileira
Ingredients: 250 g All-purpose flour (type 55), sifted; 125 g Unsalted butter, cold and cubed; 50 g Powdered sugar; 1 unit Large egg, cold; 1 pinch Refined salt; 250 g Mascarpone cheese, at room temperature; 150 ml Fresh heavy cream (35% fat); 100 ml Good quality honey (preferably floral or wildflower); 2 units Egg yolks, large; 1 teaspoon Pure vanilla extract; 1 unit Small lemon zest; 1 pinch Flor de sal; 6-8 units Fresh, ripe, and firm figs, washed and cut into quarters; 2 tablespoons Extra honey to drizzle; 2-3 units Fresh rosemary sprigs; A gosto Powdered sugar for dusting (optional)

A sophisticated dessert that celebrates the richness of honey and the sweetness of figs.

Por

Equipe Receita Solta

Golden Nectar Tart with Fresh Figs and Rosemary

Prep Time30 min

Cook Time45 min

Servings8 servings

DifficultyMedium

Calories380 kcal

Resumo para quem tem pressa

"This thin pie brings together a crispy base of brisée dough blind-baked with delicate mascarpone cheese cream emulsified with floral honey and egg yolks. Covered by quarters of fresh ripe figs drizzled with warm honey syrup and sprigs of fresh rosemary, it composes a rustic and sophisticated dessert."

Discover the sublime harmony of the Golden Nectar Pie, a dessert that unites the depth of artisanal honey, the juiciness of fresh figs, and the scent of rosemary. Ideal for celebrating special moments with a touch of rustic elegance and unforgettable flavor, this tart is a tribute to the simple and exquisite pleasures of nature.

O Que Você Precisa Saber

- Blind baking the brisée dough with bean weights prevents puffing and ensures a crispy bottom that supports the moisture. - The emulsion of mascarpone cheese with wild honey and egg yolks forms a velvety filling that sets gently in the slow oven. - Fresh figs are added raw or lightly warmed, preserving the meaty texture and floral notes of seasonal fruit.

Ingredients

Ingredients & Preparation Method

250 g All-purpose flour (type 55), sifted
125 g Unsalted butter, cold and cubed
50 g Powdered sugar
1 unit Large egg, cold
1 pinch Refined salt
250 g Mascarpone cheese, at room temperature
150 ml Fresh heavy cream (35% fat)
100 ml Good quality honey (preferably floral or wildflower)
2 units Egg yolks, large
1 teaspoon Pure vanilla extract
1 unit Small lemon zest
1 pinch Flor de sal
6-8 units Fresh, ripe, and firm figs, washed and cut into quarters
2 tablespoons Extra honey to drizzle
2-3 units Fresh rosemary sprigs
A gosto Powdered sugar for dusting (optional)

Instructions

Ingredients & Preparation Method

Prepare a Massa Briseé: Em um processador de alimentos, combine a farinha, o açúcar de confeiteiro e o sal. Adicione a manteiga gelada em cubos e pulse até obter uma textura de farofa grossa. Adicione o ovo e pulse novamente até a massa começar a se unir. Não trabalhe demais a massa para garantir a maciez.

Refrigerate the Dough: Transfer the dough to a lightly floured surface, form a flattened disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for the texture of the pie. The short answer is that cooling prevents the dough from shrinking when baking.

Preheat and Roll Out the Dough: Pré-aqueça o forno a 180°C (350°F). On a lightly floured surface, roll out the chilled dough with a rolling pin, forming a circle of approximately 30 cm in diameter. Carefully transfer the dough to a 24 cm diameter pie pan, adjusting it well to the sides and bottom.

Bake the Crust Blind: Pierce the bottom of the dough with a fork, cover with parchment paper, and fill with pie weights or dried beans. Bake in a preheated oven for 15 minutes. Remove the weights and parchment paper and bake for another 10-12 minutes, or until the edges are slightly golden. Let it cool completely.

Prepare the Nectar and Mascarpone Filling: While the dough cools, in a medium bowl, beat the mascarpone with a whisk until creamy. Add the heavy cream, honey, egg yolks, vanilla extract, lemon zest, and fleur de sel. Mix gently until you get a homogeneous and smooth cream. Do not beat excessively.

Assemble and Chill the Pie: Pour the filling over the pre-baked and cold dough, spreading evenly. Arrange the fig quarters on top of the cream, pressing them lightly. Refrigerate the pie for at least 4 hours, or ideally overnight. The most important tip is to ensure the filling sets well.

Finalize e Sirva: Antes de servir, regue a torta com as 2 colheres de sopa de mel extra. Decore com pequenos ramos de alecrim fresco, que adicionam um contraste aromático e visual encantador. Se desejar, polvilhe levemente com açúcar de confeiteiro. Sirva em fatias, apreciando a combinação de sabores e texturas.

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Chef Tips

- Utilize manteiga sem sal bem gelada cortada em cubinhos para obter a textura folhada e quebradiça na base brisée. - Perfure todo o fundo da massa aberta na fôrma com um garfo antes de colocar o papel-manteiga com os pesos para pré-assar. - Escolha figos roxos maduros, porém com a polpa firme ao toque, para que os cortes em quartos fiquem nítidos e decorativos.

Variations

- Sprinkle chopped pecans or unsalted toasted pistachios over the figs to add a crunchy element. - Add a teaspoon of reduced traditional balsamic vinegar to the drizzling honey to create an exquisite sweet and sour contrast. - Infuse the rosemary leaves in the heated heavy cream and strain before beating with the mascarpone for a homogeneous herbal scent.

Substitutions

- O queijo mascarpone pode ser substituído por cream cheese tradicional batido com uma colher de sopa de creme de leite fresco. - Os figos frescos podem ser substituídos por pêssegos frescos fatiados finos ou ameixas vermelhas maduras em gomos. - O mel silvestre pode ser trocado por xarope de bordo puro ou mel de flor de laranjeira para um perfil mais cítrico.