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.
- 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)
- 1Preheat 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).
- 2Whisk mascarpone, crème fraîche, honey and orange-blossom water in a bowl until smooth, then refrigerate until required.
- 3To 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.