We've baked shortcrust rounds and added seasonal fruit to turn
them into a dessert. Use a mild-flavoured honey here that won't
overpower the figs.
1all-butter shortcrust pastry sheet (435gm) (see note)250 gmmascarpone250 gmcrème fraîche1 tbsphoney, plus extra for drizzlingFew drops of orange-blossom water8figs, halved125 gmblackberries (about 1 punnet)
Preheat oven to 160C. Cut out eight 10cm-diameter rounds from pastry sheet with a cutter, place on a tray lined with baking paper and refrigerate for 5-10 minutes to rest, then bake, turning tray halfway through cooking, until
evenly golden (12-14 minutes). Set aside to cool briefly on tray (5 minutes), then transfer to a wire rack to cool completely (5 minutes).
Whisk mascarpone, crème fraîche, honey and orange-blossom water in a bowl until smooth, then refrigerate until required.
To serve, arrange pastry rounds on plates, top with a spoonful of mascarpone mixture, figs, blackberries and drizzle with extra honey.