today’s recipe comes food photographer jennifer davick. based in birmingham, alabama, jennifer works at southern living magazine and runs a beautiful food photography blog. today she’s sharing a delicious recipe for fresh fig mini pies with honey mascarpone cream and if the title alone doesn’t make you hungry just wait until you see all her photos. these sweet mini pies are the perfect summer treat and i hope you’ll enjoy them as i plan to this weekend. click here for the full recipe or just click “read more” below. [recipe developed and styled by marian cooper cairns. prop styling by jan guatro.]
about jennifer and her team: jennifer, marian and jan are all based in birmingham, alabama, and work with various time inc. publications. marian and jennifer are on staff with southern living and jan is a staff prop stylist with cooking light. jennifer moved to alabama for the job opportunity from san francisco, where she pursued her MFA in photography. she made a career change into food photography from international public relations. after living in tel aviv for many years she found that she was more interested in what people ate and the food customs of the cities she visited. that interest ultimately lead her to specialize in food photography. she recently started a photo blog called the dish on photography, which she’s hoping will grow over time and become a forum to connect with other world travelers and food lovers.
CLICK HERE for the full recipe (and more beautiful images) after the jump!
Fresh Fig Mini Pies with Honey Mascarpone Cream
Recipe developed and styled by Marian Cooper Cairns. Prop styling by Jan Guatro.
1/2 cup mascarpone cheese
11/2 tbsp. honey
1/2 tsp. lemon zest
Pinch salt
1/3 cup heavy cream, whipped
2 refrigerated piecrust
Assorted figs, cut into wedges
Stir together mascarpone, honey, lemon, and salt until well blended. Fold in whipped cream. Cover and chill at least 2 hours.
Unroll piecrust and cut dough into rounds using a 21/2 inch round cutter. Press dough rounds into lightly greased muffin pans. Prick bottoms of dough with a fork. Bake at 400° for 10 to 12 minutes or until golden. Remove to a wire rack and cool completely*.
Spoon 2 teaspoons of cream into shells and top with a few cut figs. Makes about 28 pies.
*Pie shells can be baked, stored in an airtight container and frozen up to one month.
35 Comments
Oh, how simple and lovely. The photos make it look complicated and fussy. I’m gonna have to try this. Thanks.
Gorgeous!! Thanks for this post – she’s a wonderful photographer! Love the pics and the recipe.
-FH
What beautiful photos! Since I can’t make these pies because I have a gluten intolerence, I appreciate the delicious images even more. And I can’t wait to check out Jennifer’s food photography blog.
These look so yummy and the photos are gorgeous.
Just gorgeous!
…And delicious-looking.
beautiful and yummy at the same time!
I’ve never had figs, but this is a great excuse for me to try them. Looks lovely.
so adorable :) I will definitely have to try this one!
Gorgeous photos.
I used to intern at Southern Living and still remember the magazine’s fantastic prop closet.
I’ve never had figs before, but now I’m determined to try them. This looks delicious, and sounds amazing!
Oh my gosh, that looks fantastic and delicious! I’m totally going to surprise my boyfriend with this in the near future…=)
these look soooooo good!
this looks amazing!
i love figs, i love mascarpone, i am so going to try this! :D
thanks a lot, i bet it’ll be delicious!
I am so happy to see these wonderful figs in this beautiful dessert. We have a fig tree, are waiting for the Green ones to ripen while I plot & plan the next big fig recipe. Thanks!
Mmm, I’m having to wipe the drool off my keyboard (lick lips).
I want to try this recipe but figs aren’t in season here. It’s the middle of winter. Any other suggestions for toppings?
Thanks, everybody! This recipe really is delish. Figs are in season in Birmingham, and I’ll be testing (and shooting) a fig ice cream recipe this weekend. Stay tuned!!
Can other fruit substitute the figs? What types? Any suggestions??
This looks amazing!
This looks delicious! Photos are beautiful! I miss being able to get fresh figs regularly – not easy to find up here in VT! My grandfather used to have fig trees when I was growing up and I developed an appreciation for fresh figs as a young girl. Have lots of great recipes and will add this one. Thanks again!
I just planted a fig tree in my garden this last spring, I also planted a few more peach and apricots, and a cherry..anyway, I just collected about 5 figs from my tree, they were as black as night and delicious!!! I dont really know what to do with figs, but this recipe does sound promising.
the mascarpone cream is very versatile with other fruits. i would try with assorted berries, soft ripe pears and a sprinkle of walnuts, or mango, kiwi and toasted coconut. Enjoy!
Looks amazing!
How simple and delicious looking!
lovely!!
Great food photography! Beautifully shot.
thanks for introducing us to Jennifer’s work! this recipe and her photos look amazing!
We just moved to a new house with fig trees in the back yard. I was looking up recipes to use them and not finding anything that caught my eye, I stopped. Later I was telling my daughter about the design*sponge blog and checked it out for the first time. There was THE fig recipe!! Meant to be.
wow! am impressed with the photographs. since i belong to the design industry we do photo shoots regularly and these shots are very good.perfect light and right accessories!
These treats are delightful. The styling is classic and rustic. I have a friend from Spain itching to make an American pie to suggest this exotic sweet to. Thank you.
Made this tonight… fantastically delicious.
I’m planning on using this as a basis for savory pies. Hopefully it will be half as beautiful.
Made them last night, wish I had some to snack on tonight!
MMM what a great way to use figs from my tree!!!
sweet!!!!sweet!!!!! i like it
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