This is a fresh tasting, easy tart to make. With such a simple tart ingredients are important. Figs are the star. Choose figs at the height of the season, late spring to mid summer depending on where you live. They should be ripe, but not mushy. If they are picked too early they will not continue to ripen and will be bitter. They should give slightly to pressure.
I usually bake these as mini tarts, and make large batch to share. If you only want one (or two) you could make a smaller batch of the mascarpone cream. Also you can substitute honey for the vanilla for a twist. Leftover cream can be used as a dip for fresh fruit, or to top scones.
Prebaked Tart Shell (I like to use my go to pâte brisée pie dough)
8 ounces Mascarpone Cheese
¼ cup Powdered Sugar
2 teaspoons Vanilla Extract
1 cup Heavy Cream
Fresh Figs (5-6 per mini pie)
Whisk mascarpone, sugar, and vanilla until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold whipped cream into mascarpone mixture, ⅓ at a time, being careful not to loose volume.
Fill tart shell.
Slice figs and put on top.