Torta de Higo
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.
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
600 grams diced ripe figs, divided
100 grams sugar
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.
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