Torta de Higo

Makes 6

Note: Like many chef-created recipes, this uses metric measurements and weight. You can find metric conversion tables online, but most kitchen scales and liquid measuring cups have metric measurements.

Dough:

80 grams butter

180 grams sugar

70 grams eggs (a large egg is 50 grams, a jumbo is 70)

Pinch of salt

12 ounces all-purpose flour

1 teaspoon baking powder

50 grams milk

1 egg, for egg wash

Fig filling:

600 grams diced ripe figs, divided

100 grams sugar

Malted mascarpone:

450 grams mascarpone

45 grams malted milk

1. Using an electric mixer, cream butter and sugar at low speed. Add egg in a slow stream. Mix dry ingredients; add half to the butter mixture. Beat in the milk, then the remaining dry ingredients, and mix well. Turn dough out, flatten into a disc and wrap in plastic wrap. Chill for 2 hours, or until firm.

2. Place 300 grams of figs and 100 grams of sugar in a small saucepan. Cook over medium-low heat for 15 minutes, or until the mixture is the consistency of preserves. Cool to room temperature.

3. Preheat oven to 375 degrees. Roll dough to 1/4-inch thickness. Cut into 12 4-inch squares. Top half the squares with filling, placing 2 tablespoons cooked figs and 2 tablespoons diced figs on each. Cover with remaining squares. (If you wish, you can cut decorative holes in the center of the dough.) Pinch the edges closed with a fork.

4. Brush with egg wash (1 egg, beaten with 1 tablespoon water), transfer to a parchment-lined baking sheet, and bake for 12 minutes, until golden brown.

5. Mix the mascarpone and malted milk until smooth. Serve with tortas.

-- Nathan Britton, J.B. O'Brien and Miguel Mendoza; dough recipe is by Steven Isaac, Culinary Institute of America