Recipe: Black Fig Tart with Mascarpone

As Chef Patron of Trinity and Bistro Union restaurants in Clapham, Adam Byatt has won over the likes of London’s most ruthless critics. Adam is an exclusive partner of Create, and has designed a range of seasonal menus, as well as offering his culinary expertise and presence at a selection of tastings and events. Here is one of his favourite winter recipes.

“As someone who is passionate about locally
sourced food and using the best in British produce,
I am excited to be in partnership with Create, whose
approach to delicious food is based on sound
traditional kitchen practices and totally in line with
my way of thinking.”
Adam Byatt

Black Fig Tart with Mascarpone


500g puff pastry (preferably made with all butter)
12 slightly firm black figs
60g butter
30g icing sugar

To Serve

200g mascarpone


1. Roll out the pastry on a floured surface until it is the size of an A4 sheet of paper and about 2mm thick. Place the pastry on a baking sheet and chill in the fridge for 20 minutes.

2. Slice the figs.

3. Preheat the oven to 240°C/220°C fan/gas 8.


1. Remove the pastry from the fridge and prick it all over with a fork – the holes should be about 1cm apart (this is called ‘docking’). Now crimp the edges with your thumb and forenger, and chill the pastry again in the fridge for 20 minutes.

2. Lay the figs over the pastry in lines, overlapping them slightly so that they completely cover the pastry. Leave the tart to rest in the fridge for 20 minutes.

3. Melt the butter and brush it generously over the figs, then sift over the icing sugar. Bake the tart for 30 minutes or until the edges are crisp.

4. Remove the tart from the oven and leave to cool for about 10 minutes before cutting into squares and topping each square with a spoonful of mascarpone. Serve warm.