Lombardy Lattice, Gorgonzola, Fig and Walnut Tarts
Ingredients
- Crust:
- ½ butter softened
- 3oz. Il Villaggio Mascarpone softened
- 1 cup flour
- ½ teaspoon chopped fresh rosemary leaves
- Filling:
- 2 Tablespoons melted butter
- ½ cup fig preserves, large pieces chopped
- ⅓ cup granulated sugar
- ½ cup golden cane (preferred) or dark corn syrup
- 1 egg, plus one yolk
- 1 cup chopped lightly toasted walnuts
- ½ teaspoon orange liqueur or vanilla extract
- 10oz. Il Villaggio PDO Gorgonzola
At a glance
Recipe type: Desserts & Sweets
Cuisine: Italian
Instructions
- Preheat oven to 400°F. For tart shells, beat butter and mascarpone in medium bowl until well blended. Add flour and rosemary, mix until a soft dough forms.
- Divide dough into 8 large or 24 small balls. Place balls of dough into individual tart pans or mini pans, press up sides, and freeze while mixing filling.
- For filling, place all ingredients except gorgonzola in a medium bowl and beat for one minute.
- Fill each shell to top but not overflowing. Bake 5 minutes then lower oven to 300 and bake, 20-25 minutes or until light golden brown. Remove from oven, and cut gorgonzola into strips and garnish warm tops in a lattice pattern. Or just crumble over top for minis. 8 individual or 24 mini tarts
