Dare To Dream, With Figs & Mascarpone Cream.

 

 

"We are such stuff
As dreams are made on; and our little life
Is rounded with a sleep." - Prospero

 

 

Thank you, Prospero! Such stuff, indeed.  Today, in my head and heart, I am going to make Fresh Fig Mini Pies with Honey Mascarpone Cream:

 

for you, from this quirky and adorable kitchen (note the sweet flowers):

and we'll enjoy as many as we like, (pleasant conversation included) in this lovely room:

and round off the afternoon with a little sleep (couch nap):

That's my dream for today, and thanks to the recipe, it may become a reality.  What's yours?

Fresh Fig Mini Pies with Honey Mascarpone Cream


Recipe developed and styled by Marian Cooper Cairns. Prop styling by Jan Guatro.
1/2 cup mascarpone cheese
11/2 tbsp. honey
1/2 tsp. lemon zest
Pinch salt
1/3 cup heavy cream, whipped
2 refrigerated piecrust
Assorted figs, cut into wedges

Stir together mascarpone, honey, lemon, and salt until well blended. Fold in whipped cream. Cover and chill at least 2 hours.
Unroll piecrust and cut dough into rounds using a 21/2 inch round cutter. Press dough rounds into lightly greased muffin pans. Prick bottoms of dough with a fork. Bake at 400° for 10 to 12 minutes or until golden. Remove to a wire rack and cool completely*.
Spoon 2 teaspoons of cream into shells and top with a few cut figs. Makes about 28 pies.
*Pie shells can be baked, stored in an airtight container and frozen up to one month.

 

 

[The recipe and photos are from the dreamy Design*Sponge ]