Fig, prune and mascarpone tart

Fig, prune and mascarpone tart

A la Grecque
Mark Roper

This sweet pastry is easy to work with and ideal for making all kinds of fruit or custard tarts. Remember the cardinal rule when making pastry is that the less you work it the better. And for most tarts the pastry shell will need to be blind baked (pre-cooked) before adding the filling of your choice.

Although this tart is not traditionally Greek, it is a favourite of mine as I think figs and prunes go together so well. They are rich and dense and make beautiful desserts. This tart can also be served for afternoon tea.


Quantity Ingredient
330g plain flour
110g caster sugar
220g unsalted butter, chilled and roughly diced
4 egg yolks
6 dried figs, sliced
12 pitted prunes
125ml port
3 eggs
80g caster sugar
250g mascarpone
250ml pouring cream


  1. Heat the oven to 180ºC and grease a 23 cm loose-based tart tin.
  2. To make the pastry, place the flour and sugar in the bowl of a food processor and whiz to combine.
  3. Add the butter and whiz until the mixture looks like breadcrumbs. Add the egg yolks and whiz until the pastry just comes together to form a ball. Do not overwork. Wrap in clingfilm and rest in the refrigerator for at least 1 hour before use.
  4. Dust the prepared tart tin lightly with flour. Roll the pastry out to 5 mm thick, then lift it onto the tin and gently ease into the edges and up the sides, leaving an overhang of about 2 cm. Refrigerate for 20 minutes.
  5. Remove from the fridge and roll over the edges of the tin with a rolling pin to trim the edges neatly. Prick the pastry base with a fork then line with baking paper and baking beans (dried beans or chickpeas). Bake for 20 minutes then remove the paper and beans and cook for a further 10 minutes, or until the pastry is just cooked.
  6. To prepare the filling, combine the figs, prunes and port in a heavy-based saucepan and simmer gently until the fruit is soft and all the liquid has been absorbed. Remove from the heat and allow to cool. Spoon the mixture evenly into the pre-baked tart shell.
  7. In an electric mixer, whisk the eggs until light and fluffy. Whisk in the sugar, followed by the mascarpone and then the cream. Pour the mixture over the fruit in the tart tin and bake for 45–50 minutes, until set and golden.
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