FIG TART WITH CREAM CHEESE FILLING
This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Cream together butter and granulated sugar in bowl of an electric mixer fitted with the paddle attachment, about 2 minutes. Add yolks, and mix just to combine. Whisk together dry ingredients, and add to yolk mixture; mix just until it comes together loosely. Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to chill for at least 30 minutes, until firm.
- Prepare a 4 1/2-by-14-inch rectangular fluted tart tin with cooking spray. Roll out dough between two pieces of plastic wrap to about 1/8-inch thickness. Discard the top plastic wrap, and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press dough into tin, and trim so dough is flush with edges. Repair tears or cracks by pressing together dough with your fingers. Place in the refrigerator to chill for about 30 minutes.
- Heat oven to 350 degrees. Prick crust all over with a fork, and bake on the middle rack of oven until crust begins to color, 15 to 20 minutes. Remove from oven, and transfer to a wire rack to cool completely. When cool, remove from the pan. Place on a serving platter or board.
- Place cream cheese in the bowl of an electric mixer, and beat until smooth. Add creme fraiche and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 minutes. Transfer to the refrigerator to chill for 30 minutes. Spread filling into cooled crust, and arrange figs on top, pressing them in slightly.
- To make glaze, combine the jam and wine in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly, and brush warm glaze over figs with a pastry brush. Chill the tart in the refrigerator if not serving right away. Serve within several hours.
FIG & BLUE CHEESE TART
This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner
Provided by Sarah Cook
Categories Lunch, Main course
Time 3h40m
Number Of Ingredients 11
Steps:
- First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
- To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
- Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.
Nutrition Facts : Calories 978 calories, Fat 81 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.35 milligram of sodium
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