Crostata with Mascarpone, Figs and Honey
Taking its inspiration from the classic Italian Crostata, this version sees a golden crust cradling a rich, creamy mascarpone filling, topped with luscious, ripe figs and drizzled with sweet honey.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 8
What do I need?
For the crostata crust
- 400 g plain flour
- 2 tsp baking powder
- 150 g caster sugar
- Pinch of salt
- 2 eggs, beaten
- 120 mL olive oil
- 3 tbsp water
- 1 tsp vanilla extract
For the filling
- 500 g mascarpone
- 6 tbsp runny honey, plus extra to serve
- 8 fresh figs
How do I make it?
- Whisk together plain flour, baking powder, sugar and salt in a large bowl.
- Make a well in the centre and add eggs, olive oil, water, and vanilla.
- Using a fork, work the mixture together until combined. Turn out onto a lightly floured surface and knead lightly. Wrap the pastry in clingfilm and refrigerate for 30 minutes.
- Preheat oven to 180C.
- Grease a 25-centimetre pie dish.
- Place pastry on a lightly floured work surface and roll pastry into a circle to fit the pie dish. Transfer pastry to the dish and trim the edges. Lay some foil or baking paper on top of the pastry and add pie weights or rice and bake for 10 minutes. Remove the pie weights and return to the oven for a further 3 minutes.
- Add mascarpone and honey to a saucepan and cook over low heat until the mixture becomes liquid. Pour mix into the pastry case and cook in the oven for 30 minutes. Remove from oven and set aside to cool completely.
- Cut figs into wedges and arrange on top of the cooled Crostata. Serve drizzled with a little extra honey.
