Fresh Fig, Mascarpone, and Pesto Torte Recipe

Name: Fresh Fig, Mascarpone, and Pesto Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely ground wheat crackers such as Wheat Thins; 1/2 cup pine nuts, toasted until golden, cooled, and ground fine; 1 tablespoon unsalted butter, melted and cooled; 1 1/4 pounds cream cheese, softened; 1/2 cup mascarpone or sour cream; 3 large eggs; 1 1/4 cups homemade basil pesto (recipe follows) or prepared basil pesto; 2 pounds firm-ripe fresh figs (about 16 large), 1 pound cut into 1/4-inch-thick slices; 1/2 cup fig preserves*; 1 1/2 tablespoons white-wine vinegar; Accompaniment: baguettes cut diagonally into thin slices and toasted lightly; *available at some specialty foods shops

Servings: persons

1 cup finely ground wheat crackers such as Wheat Thins
1/2 cup pine nuts, toasted until golden, cooled, and ground fine
1 tablespoon unsalted butter, melted and cooled
1 1/4 pounds cream cheese, softened
1/2 cup mascarpone or sour cream
3 large eggs
1 1/4 cups homemade basil pesto (recipe follows) or prepared basil pesto
2 pounds firm-ripe fresh figs (about 16 large), 1 pound cut into 1/4-inch-thick slices
1/2 cup fig preserves*
1 1/2 tablespoons white-wine vinegar
Accompaniment: baguettes cut diagonally into thin slices and toasted lightly
*available at some specialty foods shops

1
Preheat oven to 325 F. and butter a 10-inch springform pan.
2
In a bowl with a fork stir together crust ingredients and salt and pepper to taste.
3
Press mixture into bottom of pan and bake in middle of oven 10 minutes, or until lightly browned.
4
In a bowl with an electric mixer beat together filling ingredients and salt and pepper to taste until very smooth.
5
Pour half of filling into crust.
6
Drop dollops of pesto over filling and spread carefully to form an even topping.
7
(Some filling may show through.)
8
Top pesto layer with half of fig slices, overlapping them slightly, and pour remaining filling over figs, spreading evenly.
9
Bake torte in middle of oven 1 hour and 10 minutes, or until top is golden brown and set.
10
Cool torte in pan on a rack (filling will deflate slightly).
11
Chill torte, covered loosely, at least 3 hours and up to 2 days.
12
In a small saucepan stir together preserves and vinegar and bring to a simmer.
13
Remove pan from heat and cool mixture.
14
Stir in salt to taste.
15
Slice remaining pound figs into 1/4-inch-thick slices.
16
Run a thin knife around edge of pan and remove side.
17
Spread torte with preserves mixture, leaving a 1/4-inch border, and top decoratively with remaining fig slices.
18
With 2 large metal spatulas transfer torte to a serving plate.
19
Serve torte at room temperature to spread on toasts.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup finely ground wheat crackers such as Wheat Thins, 1/2 cup pine nuts, toasted until golden, cooled, and ground fine, 1 tablespoon unsalted butter, melted and cooled, 1 1/4 pounds cream cheese, softened, and more.

Yes, Fresh Fig, Mascarpone, and Pesto Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Fig, Mascarpone, and Pesto Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions