Soft tart with fig jam and apple rosettes

"The Soft Tart with Fig Jam and Apple Rosettes is a concentrate of genuine aromas and flavors. A rich specialty, consisting of a soft milk base that encloses a layer of Oleificio Fratelli Vieste extra fig jam with an intense flavor and a deliciously soft and velvety mascarpone cream. The decorative touch with refined apple rosettes makes it very scenic. A very versatile recipe for a healthy and nutritious dessert that can be enjoyed at any time of the day."

This delicious recipe by Fulvia Cuore di Sedano is perfect to be served as a dessert or on special occasions; everyone will love it!

Recipe

Ingredients

• 150 g flour
• 100 g sugar
• 2 eggs
• 50 ml seed oil
• 70 ml milk
• 1/2 teaspoon Bourbon vanilla powder
• 1 teaspoon vanilla baking powder
• a pinch of salt

For the filling

• 100 g mascarpone
• 100 g cream
• 2 tablespoons powdered sugar

For the apple rosettes

• 2-3 apples
• 150 ml water
• 50 g sugar
• mint leaves

Method

For the soft base: Preheat the oven to 180°C. In a bowl, beat the eggs and sugar with a whisk until the mixture is white and frothy. Gradually add the oil and vanilla extract. Add the milk and the sifted flour with the baking powder, gently incorporating them into the mixture. Pour into a greased and floured fluted tart pan with a deep groove (20 cm base), bake in the preheated oven at 180°C for about 20 minutes, using a toothpick to check for doneness. Once ready, remove the cake from the oven and let it cool in the pan placed on a wire rack. Unmold the cake and leave it upside down to fill the groove.

For the filling: In a bowl, combine the whipped cream, mascarpone, and powdered sugar, and whisk until a velvety consistency is achieved. Fill the tart with a generous layer of extra fig jam and a layer of mascarpone cream; refrigerate for 1 hour to set.

To garnish and decorate: Core the apples and cut them into thin slices, dividing them in half. In a small saucepan, pour the ingredients for the syrup, immerse the slices a few at a time for a few minutes, until they soften and can be shaped. Drain the apple slices and place them on a clean cloth to dry. Form the rosettes by overlapping the slices and rolling them up. Arrange the apple rosettes on the surface of the tart; if desired, brush with the remaining syrup or spray gelatin for desserts; decorate with mint leaves.