FRENCH FIG TARTS
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
- Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and transfer it to a board or clean piece of parchment paper.
- In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature.
FIG AND ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
- In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
- Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
- Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
- Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.
RUSTIC PEAR TART
I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.-Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 107mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
PEAR AND CUSTARD TART
Make and share this Pear and Custard Tart recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
- Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
- Gently press into place.
- Trim and finish edges.
- Refrigerate 30 minutes.
- Preheat oven to 375F.
- Line pastry with foil and fill with pie weights or dry beans.
- Bake 15 minutes.
- Remove foil and weights and continue baking 10 more minutes.
- Cool.
- Arrange pears in pastry in concentric circles, overlapping slightly.
- Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
- Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
- Pour over pears.
- Sprinkle lightly with ground nutmeg and cinnamon.
- Continue baking until custard is set, about 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5
PEAR-AND-FIG TART
Steps:
- Arrange the figs in a circle around the edge of the tart shell. Quarter, core and peel the pears, being careful not to break them. Cut the pear quarters across into 1/3-inch-thick slices. Arrange the slices, overlapping them slightly, inside the circle of figs. Sprinkle with the sugar. Bake until the fruit is cooked, about 35 minutes.
- Place the honey in a small saucepan over low heat until warm. Stir in kirsch if using and brush honey mixture over the fruit. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 104 milligrams, Sugar 21 grams
FIG AND PEAR CRUMBLE
Make and share this Fig and Pear Crumble recipe from Food.com.
Provided by breezermom
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove the stems from the figs; quarter the figs. Place figs in a small bowl; add hot water to cover. Let stand 20 minutes; drain and set aside.
- Place the pear wedges in a large bowl. Sprinkle with 1/3 cup sugar, melted butter, 1 tbsp flour, salt, and 1/4 tsp cinnamon; toss well.
- Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
- Combine 1 cup flour, brown sugar, 1/4 cup sugar, and 1/4 tsp cinnamon in a medium bowl; stir well. Cut in 1/3 cup butter with a pastry blender until the mixture is crumbly; sprinkle over the figs and pears.
- Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 527.8, Fat 14.8, SaturatedFat 9, Cholesterol 37.3, Sodium 109.2, Carbohydrate 101.2, Fiber 9.3, Sugar 68.8, Protein 4.1
BAKED VANILLA PEARS WITH FIGS
Serve this easy-to-prep dessert on a chilly night.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Split vanilla bean lengthwise and set one half aside. Scrape seeds from other half into a small saucepan, and add the pod, 1/4 cup sugar, and the water. Bring to a boil, then simmer 10 minutes to infuse vanilla flavor into syrup. Strain and set aside.
- Peel pears, and cut in half lengthwise, leaving stems on. Cut out core, scooping out a little extra flesh. Trim off a little flesh on round side so that halves will lie nicely on a plate.
- In a large saute pan over medium heat, melt butter. Add remaining 2 tablespoons sugar, and stir until melted. Add pears, cut side down, and cook until brown, shaking pan occasionally. Turn over and cook a few minutes more. Transfer to a baking dish, and pour vanilla syrup over pears. Add other half of vanilla bean. Slice figs lengthwise and put 1 or 2 slices in center of each pear. Spoon a little syrup over figs and bake until soft and tender, about 30 minutes, depending on ripeness of pears. Serve hot or warm.
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