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Figs, blackberry and mascarpone sablés

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.

You'll need

1 all-butter shortcrust pastry sheet (435gm) (see note) 250 gm mascarpone 250 gm crème fraîche 1 tbsp honey, plus extra for drizzling Few drops of orange-blossom water 8 figs, halved 125 gm blackberries (about 1 punnet)


  • 01
  • 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).
  • 02
  • Whisk mascarpone, crème fraîche, honey and orange-blossom water in a bowl until smooth, then refrigerate until required.
  • 03
  • To serve, arrange pastry rounds on plates, top with a spoonful of mascarpone mixture, figs, blackberries and drizzle with extra honey.

Note We use Carême shortcrust pastry.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2016

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