Amanda Frederickson is a professional cook and food stylist. She’s worked for catering companies, at a Michelin starred restaurant, and was a test kitchen cook in the Williams-Sonoma Test Kitchen. Needless to say, she’s earned her chops. Today, the LA-based cook has garnered an impressive Instagram following, and not by accident either! Her followers have come to expect recipes that are easy and full of flavor. (She also has a great series on her Instagram Stories in which she goes “fridge foraging” — searching for ingredients until she comes up with a unique, on-the-fly dinner solution. You’ll have to tune in. It will have you saying goodbye to takeout!)

Today, Amanda is sharing her beautiful (and tasty!) recipe for an impressive fig tart. Enjoy:

Fig Tart with Vanilla Bean Mascarpone Whipped Cream
(Makes 6 to 8 servings.)

“I can’t get enough of fresh figs in the summer. They are one of the last truly seasonal ingredients and come in abundance in late summer and early fall. With their gorgeous colors and sweet centers, I love figs in this dessert because it shows off figs in all their fresh glory. If you can’t find figs swap out for any ripe summertime fruit like berries or stone fruit. I used vanilla bean paste in the filling because I like the speckles the vanilla bean paste adds but feel free to use vanilla extract instead.”

For the crust:
1 egg yolk
2 Tbs. buttermilk (or cold water)
1 tsp. vanilla extract
1 ¼ cups all-purpose flour
2 Tbs. finely ground almond flour
1 Tbs. granulated sugar
pinch of salt
1 stick (8 Tbs.) cold unsalted butter, cut into cubes

For the filling:
1 cup cold heavy cream
1 cup cold mascarpone cheese
3 Tbs. granulated sugar
1 Tbs. vanilla bean paste or vanilla extract
pinch of salt
2 cups fresh figs, cut in half
Honey to drizzle

In a small bowl, combine the egg yolk, buttermilk, and vanilla extract. Set aside.

In the bowl of a food processor add both flours, sugar and salt. Pulse for a few seconds. Add butter and pulse for about 10 seconds until the butter is incorporated into the flour and is the size of peas. Add the buttermilk mixture and pulse until the dough just comes together.   Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least an hour (or throw it in the freezer and freeze for up to a month then defrost in the refrigerator overnight before using).

On a well-floured surface, roll out the round of dough into into a 12″ circle, about 1/8″ thick. Using your rolling pin, carefully transfer dough to tart pan and press the dough into the tart pan. Using a fork gently prick the bottom of the tart dough then place the pan into the refrigerator for at least an hour.

Pre-heat oven to 350° F.

Blind bake the pie crust by covering with tin foil, filling with pie weights and baking for about 15 minutes. Carefully remove the pie weights and cook for another 5 t o7 minutes or until golden brown.

Let crust cool to room temperature.

When ready to serve the tart, make the filling.

In the bowl of a stand mixer (or by hand) whisk the whipped cream until just barely stiff peaks form. Fold in the mascarpone cheese, sugar, vanilla bean paste and pinch of salt. Whish the mixture until the mascarpone is incorporated and the mixture is smooth and thick.

Spread the filling into the prepared tart shell. Top the filling with the figs and a drizzle of honey.

Serve immediately.