Fig, rosemary and mascarpone tartlets

I can't even begin to describe this. A short buttery crust that melts in your mouth. A creamy explosion of mascarpone, agave syrup and fresh rosemary, topped with baked fresh fig slices, both flavorful and wonderfully textured. 
I love it when the fresh fig season starts. Because then we can make this. 
I only have one advice about this recipe: double or triple the batch :D.

Idea adapted from here. I used my own crust and replaced the honey with agave syrup; we're trying to stay away from thermally exposed honey when it's not really a must.

Last year: Spicy Guinness mustard. 



Ingredients (makes 11-12 tartlets):

For the crust: 

• 250 g flour
• 130 g powder sugar
• pinch of salt
• 100 g butter
• 1 egg

For the filling:

• 250 g mascarpone
• 50 ml liquid cream
• 5-6 tablespoons agave syrup (plus 2 extra)
• 30 g sugar
• 1 egg
• grated zest from 1 lemon
• 4-5 fresh blue figs (works with black figs also)
• 2 fresh rosemary sprigs

Make the crust by mixing all the ingredients together. More instructions on this here.
Gather it up in a ball on leave it in the bowl:

Leave it in the fridge for one hour. After that, preheat oven to 220 degrees C, and fill the tartlet tins with the crust.

Bake them blind (filled with baking paper and some weights like dry beans) for 15 minutes in the preheated oven.
Meanwhile, make the filling. Mix the mascarpone with the cream, agave syrup, sugar, finely chopped rosemary leaves and the lemon zest:

Mix well and also add the egg:

Mix again and slice the figs, removing their ends and anything they might have on their skins. When the tart crusts are done, remove the paper and weights and fill with the cream. Top with 2-3 fig slices on each:

Put them back in the oven and bake for an additional 15 minutes. Take out, allow to cool a bit:

Transfer to serving plates or a pretty cookie stand and it's done! Dig in! :)