Design*Sponge » Blog Archive » in the kitchen with: jennifer davick

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.

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.

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.

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.

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