Name: Figs, blackberry and mascarpone sablés
Yield: 8
Ingredients: 1 all-butter shortcrust pastry sheet (435gm) (see note); 250 gm mascarpone; 250 gm crème fraîche; 1 tbsp honey, plus extra for drizzling; Few drops of orange-blossom water; 8 figs, halved; 125 gm blackberries (about 1 punnet)

We’ve baked shortcrust rounds and added seasonal fruit to turn them into a dessert. Use a mild-flavoured honey here that won’t overpower the figs.

Ingredients

1 all-butter shortcrust pastry sheet (435gm) (see note)

250 gm mascarpone

250 gm crème fraîche

1 tbsp honey, plus extra for drizzling

Few drops of orange-blossom water

8 figs, halved

125 gm blackberries (about 1 punnet)

Method

Main

1.Preheat oven to 160C. Cut out eight 10cm-diameter rounds from pastry sheet with a cutter, place on a tray lined with baking paper and refrigerate for 5-10 minutes to rest, then bake, turning tray halfway through cooking, until evenly golden (12-14 minutes). Set aside to cool briefly on tray (5 minutes), then transfer to a wire rack to cool completely (5 minutes).

2.Whisk mascarpone, crème fraîche, honey and orange-blossom water in a bowl until smooth, then refrigerate until required.

3.To serve, arrange pastry rounds on plates, top with a spoonful of mascarpone mixture, figs, blackberries and drizzle with extra honey.