PEAR AND FIG TART
You can make this tart with pretty much any fruit, but the combination of figs and pears is divine! During our cooking classes in Tuscany, we use ripe figs from the trees at the top of the hill. These quantities are for a high-sided 32cm/12-inch tart pan.
Provided by Riccardo
Time 3h
Yield 10
Number Of Ingredients 9
Steps:
- Line an ovenproof tart dish with baking paper.
- On a wooden work surface, mix together the flour, sugar and butter, cut into little pieces. Rub the butter into the flour and sugar, until it is completely worked in. Work lightly so that the butter does not melt.
- Make a mound out of this mixture and make a well in the centre. Add the eggs and lemon zest (careful not to grate the bitter pith in too!)
- Work the ingredients together, first with a fork, then with your hands, until you have a smooth, soft pastry dough.
- Wrap the pastry dough in clingfilm and refrigerate it for at least 30 minutes (ideally 2 hours, especially in warm weather).
- Peel, core and halve the pears. Halve the figs.
- In 50 g of butter and 100 g of sugar, caramelise the fruit, covering the pan for the first 10 minutes so that the fruit releases its liquid. Then continue to cook without the lid for a further minutes, until the fruit is covered with a thick syrup.
- Arrange the syrupy fruit in the tart dish in a circular pattern, remembering to put the side that will be visible face down.
- Roll out the pastry dough carefully and place over the fruit, pressing the edges of the dough into the sides of the dish. You should try and achieve a 1 cm (half-inch) thickness. If you have pastry left over, use to make delicious cookies!
- Cook in an oven preheated to 180°C/350°F for 35 minutes, or until the pastry is golden brown.
- Turn upside down carefully onto a plate.
- Serve with whipped cream or custard (see the tiramisù recipe), or even whipped cream folded into custard...
EASY FRESH FIG TART RECIPE
When figs are in season this is a must-make fruit dessert. This fresh fig tart with a sweet cream-based filling or frangipani filling can be served on its own. An impressive summer dessert you can bring along to family and friends.
Provided by Veena Azmanov
Categories Dessert
Time 1h10m
Number Of Ingredients 26
Steps:
- In a bowl of a stand mixer, with a paddle attachment, cream butter and sugar for just a minute until well combined. Add the vanilla, salt and egg yolk. Next, add the flour and combine well. Pro tip - Do not overcream as we do not want to add too much air into the dough.
- Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
- Roll the dough between two pieces of parchment paper dusted with flour to the size of a 9-inch tart pan.Pro tip - This dough is delicate so it is easier to roll it between parchment papers.
- Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan.Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.
- Chill the crust in the fridge for 15 minutes up to 48 hours. Pro tip - If leaving for a long time make sure to wrap in plastic so it does not dry out.
- Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip - It is very essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking.
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with baking sheet. Then, fill the center with pie weights or baking beans (dry beans).
- Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling. Pro tip - This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
- Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
- In a large bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract. Pro tip - Alternatively, you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.
- Wash and pat dry the figs then cut into halves or quarters depending on the size.
- In a bowl, combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next, add in the melted butter, flour, lemon juice, zest, vanilla extract. Then, add in the cream and a pinch of salt.
- Pour filling into the partially-baked pastry only about 2/3 full leaving space for the figs.
- Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further.
- Bake for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.Pro tip - Place the pie on a baking tray for easy cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield
- Chill the pie for at least 3 hours, preferably overnight before serving.Pro tip - Cooling the tart will help the custard filling set and taste so much better.
Nutrition Facts : Calories 408 kcal, Carbohydrate 46.8 g, Protein 5.9 g, Fat 22.6 g, SaturatedFat 13.6 g, TransFat 0.7 g, Cholesterol 127 mg, Sodium 146 mg, Fiber 2.5 g, Sugar 25.5 g, UnsaturatedFat 8.3 g, ServingSize 1 serving
HONEY ROASTED FIG & ALMOND TART
Delicious, sweet and fruity pud, great served with cream or ice cream - make the case with bought pastry
Provided by Tom Kime
Categories Dessert, Dinner, Treat
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin. Make sure the pastry comes above the rim - it may shrink in baking and the filling could spill. Chill for 30 minutes.
- Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.
- Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.
- Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.
- Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it's golden all over (don't worry if the centre still seems soft - a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.
- Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).
Nutrition Facts : Calories 758 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.75 milligram of sodium
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 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.
FRESH FIG TART
The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie. A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought works well, too) and fresh figs. The key to success is superb figs. They can't be so jammy that they collapse when you cut them into quarters or sixths. But they should be sweet and ripe. The dough recipe below makes two crusts, one for now and one for later (store extra dough, well-wrapped, in the freezer).
Provided by Martha Rose Shulman
Categories pies and tarts, dessert
Time 7h
Yield One 9-inch tart
Number Of Ingredients 20
Steps:
- Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners' sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.
- Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.
- Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.
- Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.
- Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners' sugar, cornstarch and flour into a medium bowl.
- Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.
- Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.
- Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.
- Using a small spatula, spread fig jam over surface of tart in an even layer.
- Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.
SAVORY FIG TART
All the flavors of prosciutto-wrapped figs. A wonderful addition to your holiday appetizers or dinner party hors d'oeuvres. Fig spread is more easily found in most supermarkets than it once was...generally found where the jams and jellies are.
Provided by Alan in SW Florida
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Adjust rack to the middle and preheat oven to 375 degrees. Line a baking sheet with parchment paper. Lightly dust the work surface and pastry with the flour. Roll the pastry out to a 7-x15-inch rectangle. Brush the perimeter with water. Fold all four edges over, creating a 1/2-inch overlapping frame around the pastry. Transfer to the baking sheet.
- Poke the pastry all over with a fork, then bake until firm and golden all over, 25 to 30 minutes. Remove from the oven and let cool for 5 minutes.
- Preheat the broiler. Fill the pastry with the fig spread. Crumble the goat cheese over the top and drape strips of prosciutto on the cheese. Broil for about 4 minutes. until the prosciutto starts to brown and the cheese melts. Let cool for 15 minutes. Cut into 8 bars. Sprinkle with pepper and thyme. Serve warm.
Nutrition Facts : Calories 188.3, Fat 13.7, SaturatedFat 5.3, Cholesterol 11.2, Sodium 134.8, Carbohydrate 11.6, Fiber 0.4, Sugar 0.5, Protein 4.9
FIG, HONEY AND MASCARPONE TART
So amazing looking, you'll have no question about the expression "eat with your eyes". From Nigel Slater's "Real Cooking".
Provided by Pikake21
Categories Tarts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the flour in a large mixing bowl.
- Cut the butter into small chunks and tip into the flour.
- Rub the butter between your thumbs and fingertips until the mixture looks like breadcrumbs, stir in the sugar and drop in the two egg yolks.
- Using a table knife or your hands, mix in the eggs.
- Then use your hands again to bring the whole lot together.
- You may need a few drops of water but add them carefully.
- You should end up with a soft ball of dough.
- Cover with a piece of greaseproof, foil or clingfilm and refrigerate for about an hour.
- Roll the pastry out on a lightly floured board so that it is large enough to fit a deep 25cm diameter metal tart inches
- Lift the pastry up with the help of a rolling pin and drape over the tart tin.
- Gently push the pastry into the corners of the tin and up the sides, patching any holes and tears where necessary.
- No one will ever know.
- Prick the pastry case all over with a fork, place a piece of greaseproof paper on top of the pastry, and weight it down with something like beans or rice.
- Rest the pastry in the fridge while the oven gets to 350°F
- Cut a deep cross in the top of each fig.
- Bake the tart case for about twenty-five minutes until it is firm and somewhat dry to touch.
- It should be the colour of a custard cream.
- Remove the greaseproof paper and beans.
- Leave the pastry to cool a little, then place the figs in snugly, squeezing each on as you so do to open it up.
- Stuff little spoonfuls of mascarpone into the open figs.
- Drizzle with honey.
- Mix the crème fraîche with the egg yolks and sugar and pour over the fruit.
- Bake for 35 minutes until the edges of the pastry have browned slightly and the juices have combined with the creamy bits to give a sort of wobbly custard.
- Leave to cool and set slightly for fifteen minutes before eating.
Nutrition Facts : Calories 613.5, Fat 29.6, SaturatedFat 17.6, Cholesterol 211.6, Sodium 136, Carbohydrate 82, Fiber 3.7, Sugar 42.9, Protein 7.9
SAVORY FIG TART
This easy and elegant savory fig tart comes together quickly and makes a perfect light lunch or brunch side dish! Fresh figs are baked in a homemade tart shell with whipped goat cheese, gorgonzola, and rosemary. Serve with fresh baby arugula and a drizzle of balsamic vinegar. Vegetarian
Provided by Ari Laing
Time 3h30m
Number Of Ingredients 14
Steps:
- Make the tart dough. Combine 2 ½ cups all-purpose flour and 1 tsp Kosher salt in a large mixing bowl, then whisk. Add 1 cup unsalted butter that's been cubed, then use a pastry cutter to incorporate the butter into the flour. Keep working at it until the butter resembles the shape of small peas. Add ½ cup ice water, then use your hands to thoroughly mix until the dough just until it comes together into a smooth ball. Once that happens, stop mixing.
- Rest the dough. Cover the dough with plastic wrap, then refrigerate for about 30-60 minutes until lightly chilled.
- Press the dough into a tart shell. Preheat an oven to 375F. Roll the tart dough out onto a lightly floured piece of parchment paper to a thickness of about ¼ - ½". If it's too chilled to roll out, let it sit for 10 minutes at room temperature, then try again. Carefully transfer the dough to a 9" tart shell or traditional pie plate. Press dough gently into the pan, pushing the dough up the side, then trim any excess. Use a fork to prick all over the surface of the dough. Rest the dough for 20-30 minutes.
- Parbake the tart dough. Cover the tart dough with a large piece of parchment, enough so that it hangs over the sides by a couple of inches. Fill with pie weights, then partially blind bake for 25 minutes. Allow to cool slightly, then carefully lift the parchment to remove the weights. Reduce the oven temperature to 350F.
- Make the filling. Combine 8 oz goat cheese, 2 Tbsp crumbled gorgonzola cheese, 1 lemon zested + 1 Tbsp fresh lemon juice, 1 egg, 2 tsp chopped rosemary, 1 Tbsp honey, and ½ tsp Kosher salt into the bowl of a food processor fitted with blade attachment. Process until smooth.
- Fill the tart, then bake. Pour the filling into the cooled shell, then smooth the top with a spatula. Arrange quartered figs on top, cut side up. Bake for 30-35 minutes, or until the crust is golden brown and the filling has set.
- Cool, then serve. Allow the tart to cool for 15-20 minutes (it's easier to cut this way!), then serve immediately with a generous drizzle of balsamic vinegar, an extra crumble of gorgonzola (if using), and flaky sea salt. We love to add a few handfuls of baby arugula too!
Nutrition Facts : Calories 528 kcal, Carbohydrate 44 g, Protein 14 g, Fat 34 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 113 mg, Sodium 706 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
HONEYED FIG TARTS
Provided by Metro
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preparing the filling:Soften the margarine in the microwave.In a food processer or stand mixer, beat the margarine, sugar, and honey together until they are smooth, and have started to lighten in colour to a pale white.Stop the machine, and add the egg yolk, orange blossom water, almond flour, and all purpose-flour. Mix on medium-low until completely combined and homogenous. Stop the mixer to scrape down the sides of the bowl after 30 seconds, and then mix for another 30 seconds.Set the mixture aside.Preparing the tart shells:Preheat the oven to 350f with a rack in the middle and an empty baking sheet on the rack.Unroll the phyllo, and cover with a clean and damp (but not wet) kitchen towel.Take one phyllo sheet from the stack and lay it in front.Gently brush it all over with the melted margarine. Try not to tear it, but do not worry if it tears a bit, just hold it in place as you continue to brush with margarine.Lay a second sheet of phyllo over the first one. Brush the new sheet with margarine.Repeat the layering and brushing until you have five sheets of phyllo stacked and brushed with margarine. Try not to press down too hard as you are layering, you want the sheets to stay as individual sheets.Using a pizza cutter, or a sharp knife, trim a half-inch off each edge, then divide the stack into six equal pieces by cutting it in half horizontally, and into thirds vertically.Left each phyllo square into the muffin tin, alternating cups so that each piece of dough has an empty cup next to it. Use your fingers to coax the phyllo into a cup shape, lifting and draping the sides so that the middle touches the bottom of the muffin pan cup.Scoop about 1 tbsp of the filling into each phyllo cup. Use the back of a spoon to level it out and get it into the folds of the phyllo. You want the cup to be filled almost to the rim of the pan, but not overflowingTrim the stem off your figs, and then slice into quarters, top to bottom. Put two fig quarters on top of the filling for each tart, skin side down.Put the muffin pan on the baking sheet in your preheated oven and leave it alone for 30 minutes.At 30 minutes, check your tarts. The phyllo should be dark golden, just turning brown on the edges, and the filling should have puffed significantly, and should also be golden.Remove from the oven and leave to cool on a cooling rack for 15 minutes.Use an offset spatula or butter knife to remove the tarts very gently from the pan (the phyllo is brittle and will shatter). If they seem stuck, just wiggle them gently.Serve with more fresh figs, or a drizzle of honey.Source: Metro
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.
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FRESH FIG TART RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 3 hrs 35 minsCategory Healthy Lemon RecipesPublished 2020-06-30
- To prepare crust: Stir butter, 1/4 cup sugar and 1 egg yolk in a large bowl with a spoon or rubber spatula until smooth. Add pastry flour, all-purpose flour and salt; stir just until the dough is crumbly and holds together. Coat a 9-inch tart pan with removable bottom with cooking spray. Transfer the dough to the pan and press into the bottom and up the sides of the pan. Freeze until firm, 18 to 20 minutes. Meanwhile, preheat oven to 350 degrees F.
- Place the tart pan on a baking sheet and bake until set and golden, 18 to 20 minutes. Set the pan on a wire rack and let cool completely, about 20 minutes. Remove the cooled crust from the pan and place on a serving plate or cake stand.
- While the crust cools, prepare the filling: Combine almond milk, vanilla and salt in a medium saucepan; cook over medium-high heat, stirring occasionally, until simmering around edges, about 5 minutes. Whisk sugar and egg yolks in a medium bowl until pale and thick, about 2 minutes; whisk in cornstarch until smooth. Whisking constantly, gradually add half of the hot milk mixture to the egg mixture in the bowl and then gradually pour the egg mixture into the saucepan, whisking constantly. Bring to a boil over medium heat, whisking constantly; cook until the custard is thickened, 5 to 8 minutes. Remove from heat and whisk in lemon juice.
FIG TART WITH PISTACHIO CRUST RECIPE - TOM VALENTI | FOOD ...
From foodandwine.com
4/5 Total Time 4 hrsServings 12Published 2013-12-07
- In a medium saucepan, combine the figs with the water, sugar, cinnamon, nutmeg, cloves, lemon juice and zest and a pinch of salt and bring to a boil. Simmer the figs over moderately low heat until tender and the liquid is thick and syrupy, about 40 minutes. Transfer the mixture to a food processor and puree. Let cool.
- In a food processor, pulse the pistachios until finely ground. Transfer the nuts to a large bowl and add the flour, sugar, baking powder and lemon zest. Add the butter and stir with a wooden spoon until combined; it may be necessary to knead the dough with your hands. Add the whole egg, egg yolks and vanilla and stir or knead until evenly combined. Break off one-third of the dough and flatten it into a disk. Pat the remaining dough into another disk. Wrap both pieces in plastic and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 350°. Spray an 11-inch fluted tart pan with a removable bottom with vegetable oil cooking spray. Press the larger disk of dough into the bottom and up the sides of the tart pan to form an even 1/4- to 1/3-inch-thick crust. Trim off any excess. Spread the fig filling over the crust. Roll out the smaller disk between 2 sheets of wax paper to a 12-inch round about 1/4 inch thick. Remove 1 sheet of the wax paper and invert the top crust over the filling. Press the edges together to seal and trim off any excess. Chill the tart for 15 minutes.
QUICK AND EASY FIG TARTS - PINT SIZED BAKER
From pintsizedbaker.com
5/5 (1)Total Time 35 minsCategory Pie TartPublished 2019-10-24
- Roll out a sheet of Puff Pastry into a 9x9 square. Cut into 3 inch squares (9 squares total) and then cut L-shaped slits around the top right and lower left sides, but not at the opposite corners.
- Fold over the top right corner to the lower left inside corner, then the lower left will stretch over to the upper right corner.
WALNUT DRIED FIG TART | VALLEY FIG GROWERS
From valleyfig.com
Servings 10Estimated Reading Time 3 minsCategory DessertCalories 289 per serving
- Meanwhile, bring figs, sugar, brandy, and water to simmer in medium saucepan over medium heat. Simmer, stirring occasionally, until liquid evaporates and figs are very soft, about 10 minutes. Stir in orange zest and walnuts and cool to room temperature.
FIG AND ALMOND CUSTARD TART RECIPE - REAL SIMPLE
From realsimple.com
4.5/5 (6)Total Time 1 hr 25 minsCategory Recipe Collections & FavoritesPublished 2014-08-02
- Make the crust: pulse the almonds in a food processor until finely chopped, 30 to 40 seconds. Add the flour, butter, sugar, and salt. Pulse until the dough starts to come together, 1 to 2 minutes.
- Press the dough into a 9-inch tart pan. Refrigerate until firm, at least 30 minutes and up to 2 days.
FIG TART RECIPE - JAMIE SHANNON | FOOD & WINE
From foodandwine.com
Servings 12Published 2013-12-07
- In a food processor, grind the pecans and sugar until the nuts are very fine. Sift together the flour, baking powder and cinnamon. In a medium bowl, using an electric mixer, beat the butter with the pecan mixture until light and fluffy. Add 2 of the eggs and the vanilla and beat until smooth. Using a wooden spoon, stir in the dry ingredients in 3 batches, mixing until the flour is incorporated; the dough will still be sticky.
- Divide the dough in half. Pat 1 half into a 6-inch disk for the tart base and wrap it in wax paper. Roll the remaining dough into a log and cut it in half crosswise. Pat 1 of the pieces into a 5-inch disk for the lattice top and wrap it in wax paper. Cut the remaining dough log in half again and wrap each piece separately; these will form the sides. Refrigerate all of the dough until thoroughly chilled, at least 2 hours or overnight.
- Preheat the oven to 375°. Line the bottom of a 9-by-2 1/2-inch springform pan with a round of parchment paper. On a lightly floured surface, roll the 6-inch disk into a 9-inch round and fit it into the bottom of the pan. Using your hands, roll each small piece of the dough log into a 13-inch long rope. Fit the ropes into the pan around the base and join the ends to make one continuous rope. Evenly press the dough 1 1/2 inches up the sides of the pan to form a seamless shell. On a sheet of wax paper, roll the remaining disk into a 9-inch round, then transfer it to a rimless baking sheet and refrigerate.
HONEYED FIG FRANGIPANE TART - FOOD NOUVEAU
From foodnouveau.com
Servings 8Total Time 1 hr 20 minsCategory DessertPublished 2020-11-26
- For the almond crust: Preheat the oven to 350°F (175°C). Lightly grease a 9-in (23 cm) tart pan with a removable bottom. In a large mixing bowl, whisk the almond flour, flour, sugar, and salt together. Add the melted butter and egg and stir using a fork to incorporate to the dry ingredients. (The crust should be crumbly and damp-looking, with no visible traces of dry ingredients left.) Transfer the crust mixture to the prepared tart pan. Using your hands, carefully press the mixture down over the bottom and sides of the pan to form the crust. Bake for 20 minutes.
- For the honey frangipane filling: In the bowl of a stand mixer, or in a large mixing bowl if you're using a hand mixer, beat the butter and honey together until fully incorporated, about 1 minute. Add one egg, beat to incorporate, then add the second egg. Mix in the almond extract. In a small bowl, whisk the almond flour and all-purpose flour together, then add to the butter and egg mixture. Mix just until combined. Transfer the frangipane mixture to the baked tart shell and spread into an even layer.
- For the honeyed figs: Slice the figs in halves or quarters, depending on their size. Dip the cut sides of the figs into the warm honey, then set over the frangipane filling, cut side(s) up. Arrange the figs in a pretty pattern around the tart without overlapping them. Keep adding figs until the entire top of the tart is covered, without overcrowding.
FIG TART RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
5/5 (4)Total Time 22 minsCategory DessertPublished 2020-09-12
- Prepare the filling by mixing ricotta, honey and flesh from about 4-5 figs until well combine (a small bowl like a soup bowl is perfect). Set aside.
- Unfold the pastry and roll it out thin. Cut in half. Place both halves onto a baking tray lined with baking parchment. With a knife or pizza cutter, make an indentation alongside the edges (about an inch/2-centimeters from edges, check the photos).
FIG FRANGIPANE TART - RICARDO
From ricardocuisine.com
5/5 (15)Total Time 1 hr 20 minsCategory DessertsPublished 2009-03-11
- In a bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low speed, add the dry ingredients. The mixture will have a sandy texture. Using your fingertips, press the dough into a 27-cm (10 1/2-inch) tart pan with removable bottom. Refrigerate for 30 minutes.
- In a bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients. Scrape the mixture into the pie shell.
- Place the whole fig in the centre and arrange the fig halves all around, cut side up, leaving space between each fig.
FIG TART - SERIOUS EATS
From seriouseats.com
Servings 1Total Time 4 hrs 40 minsCategory Desserts, Fruit Desserts, Pies, TartsPublished 2012-08-22
- In the bowl of a standing mixer fitted with the paddle attachment, beat butter, sugar, and salt on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through.
- Scoop dough onto a sheet of plastic wrap, shape into a flattened disk, and wrap in plastic. Refrigerate until firm, at least 2 hours.
FIG TART - THE SWEET OCCASION
From thesweetoccasion.com
5/5 (2)Estimated Reading Time 8 minsCategory TartsTotal Time 15 hrs
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, mix the butter, salt, and all-purpose flour on low speed just until the mixture is crumbly. Add the almond flour and powdered sugar and mix on low speed just until incorporated. Add the vanilla and egg yolk to the mixture and mix on medium speed until all the ingredients are combined.
- Scrape the dough onto a work surface and shape it into a 1/2-inch thick rectangle. Wrap with plastic wrap and refrigerate overnight.
- Roll the dough and line an 8-inch tart ring or pan. Allow the dough-lined ring to rest in the refrigerator for at least 2 hours.
CHOCOLATE AND FIG TART | GIADZY
From giadzy.com
- Whisk together the all-purpose flour, almond flour, sugar, baking powder and salt in a medium bowl. Add the butter and, working quickly with the tips of your fingers, work the butter into the flour until the size of chickpeas. Make a well in the center and add the egg yolks, vanilla and 1 tablespoon of the milk (reserving the last tablespoon if needed to moisten). Work the flour into the well until it comes together. Knead one or two times in the bowl for a smooth ball. Flour your hands well and press the dough into a tart pan. Refrigerate for at least 2 hours or up to overnight.
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