Soft tart with fig jam and apple roses

“The Soft Tart with fig jam and apple rosettes is a concentrate of genuine aromas and flavors. A specialty with a rich texture, it consists of a soft milk base enclosing a layer of intensely flavored Oleificio Fratelli Vieste extra fig jam and a deliciously soft and velvety mascarpone cream. The decorative touch with exquisite apple rosettes makes it very scenic. A very versatile recipe of a healthy and nutritious dessert that can be enjoyed at any time of the day. ”

This delicious recipe is by Fulvia Cuore di Sedano is perfect to propose as an end-of-meal dessert or on important occasions, it will win everyone over with its goodness!

 

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
s
For the filling

100 g mascarpone cheese
100 g cream
2 tablespoons of powdered sugar

For the apple rosettes

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

 

For the soft base: turn on the oven to 180°C (350°F). In a bowl, whisk the eggs and sugar until the mixture becomes white and fluffy. Add the oil in a drizzle and the vanilla flavoring. Add the milk and flour sifted with the baking powder, gently, incorporating it into the mixture. Pour into the buttered and floured deep-slot tart mold (base 20 cm), bake in a hot oven at 180°C (350°F) for about 20 minutes, testing with a toothpick to make sure it is cooked. Once ready, take the cake out of the oven and let it cool in the mold placed on a wire rack. Unmold the cake and leave it upside down so you can fill the groove.

For the filling: put the whipped cream, mascarpone and powdered sugar in a bowl and process until velvety. Stuff the inside of the tart with a generous layer of extra fig jam and a layer of mascarpone cream; leave 1 hour in refrigerator to compact.

 

For the filling: put whipped cream, mascarpone and powdered sugar in a bowl; process until smooth. Stuff the inside of the tart with a generous layer of extra fig jam and a layer of mascarpone cream; leave 1 hour in refrigerator to compact.

To garnish and decorate: Core the apples, cut into thin slices, dividing them in half. Pour ingredients for syrup into a small saucepan; soak slices a little at a time for a few minutes until softened and able to shape. Drain the apple slices and place to dry on a tea towel. Compose the rosettes by overlapping the slices and rolling them onto themselves. Arrange the apple rosettes on the surface of the tart, brush with remaining syrup or gelatin cake spray if desired; decorate with mint leaves.