Fig, lardon and dolcelatte tart
Prep time
Cook time
Total time
Serves: 8 portions
  • For the pastry
  • 250g (8oz) plain flour, plus extra
  • for dusting
  • pinch of salt
  • 75g (3oz) walnuts, finely chopped
  • 150g (5oz) chilled unsalted butter,
  • cut into pieces, plus extra for
  • greasing
  • 1 egg yolk
  • 1–2 tbsp chilled water
  • For the filling
  • 8 ripe figs, cut into quarters
  • 2 tsp olive oil
  • 100g (3.oz) lardons
  • 150g (5oz) mascarpone cheese
  • 2 eggs, beaten
  • 50ml (2fl oz) milk
  • 2 tsp chopped fresh thyme, plus
  • extra sprigs for garnish
  • 150g (5oz) dolcelatte cheese,
  • crumbled
  • salt and freshly ground black
  • pepper
  1. Lightly grease a 24 x 7cm (9. x 3in), 3cm ( deep tart tin, or a tin
  2. of similar dimensions.
  3. To make the pastry, place the flour, salt and chopped walnuts in a
  4. bowl and rub in the chilled butter until the mixture resembles fine
  5. breadcrumbs. Stir in the egg yolk, then gradually add enough of the
  6. chilled water until the mixture comes together to form a firm
  7. dough – add the water a little at a time, to prevent the mixture
  8. from becoming too sticky.
  9. Roll the dough out on a floured surface and line the tin (see page 18).
  10. Chill in the refrigerator for 30 minutes.
  11. Meanwhile, preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6.
  12. Once chilled, prick the pastry all over with a fork, cover with a sheet
  13. of greaseproof paper and fill the tin with baking beans. Blind bake for
  14. minutes, then remove the paper and beans and bake for a further
  15. minutes, or until the pastry begins to turn golden.
  16. Arrange the figs in circles, to cover the base of the tart tin. Put into the
  17. oven and cook for 10–12 minutes, or until they begin to soften. Heat
  18. the oil in a frying pan and lightly fry the lardons until they just begin
  19. to colour. Remove from the heat and set aside.
  20. Place the mascarpone in a medium-sized bowl and stir to soften, then
  21. add the beaten eggs and milk and stir until you have a smooth mixture.
  22. Season with a little salt and pepper and add the chopped thyme.
  23. Scatter the cooked lardons and the crumbled dolcelatte over the top
  24. of the softened figs, then pour over the mascarpone and egg mixture.
  25. Finally, sprinkle over some small sprigs of thyme and bake in the oven
  26. for 20–25 minutes, or until the filling is set and golden.
  27. I like this tart served at room temperature, with some lightly dressed
  28. salad leaves.
Recipe by Maison Cupcake at