Fig and Marzipan Tartlets
Figs are a good source of minerals, including iron and copper, which are beneficial for blood ceils, and calcium for healthy bones.
Figs are a good source of minerals, including iron and copper, which are beneficial for blood ceils, and calcium for healthy bones.
PREPARATION TIME: 20 MINUTES COOKING TIME: 20 MINUTES MAKES 6
EASY / PREPARE AHEAD
375g pack puff pastry
200g (7oz) marzipan
2tbsp milk, plus extra for brushing
pinch ground cinnamon
1tsp demerara sugar
6 figs, cut into wedges
150g (5oz)mascarpone
2tbsp Amaretto liqueur
1tbsp icing sugar, sieved
Heat the oven to 200 C, 180 ะก fan, 400 F, gas 6. Roll out the puff pastry to the thickness of a £1 coin. Cut out 6 tartlets 10cm (4in) diameter and transfer to an oiled baking sheet. Score a border 1cm (Vain) from the edge of the pastry and prick inside with a fork. Cook for 10 minutes.
Put the marzipan in a blender with the milk, cinnamon and demerara sugar, and blend until smooth. (You can make the marzipan mix up to 1 days ahead. Keep in the fridge until needed.) Put a spoonful of marzipan mix on to each pastry disc and scatter with figs. Return to the oven for S to 10 minutes.
Meanwhile, beat together the mascarpone with the Amaretto and icing sugar, and put in the fridge to chill. Serve the tarts warm with a dollop of the Amaretto cream on the side. Per tartlet: 520 calories, 30g fat (15g saturated), 56g carbohydrate
