Fast Recipes

Figs, blackberry and mascarpone sablés

Australian Gourmet Traveller fast recipe for figs, blackberry and mascarpone sablés.

By Lisa Featherby
  • Serves 8
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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.


  • 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)


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