- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Wednesday, September 10, 2014
Fig & Almond Tart
For the Pastry:
1- 5 inch disc of chilled pate sucr`ee (see blog post 9/5/2014)
Roll out to 1/8 inch, roll up on a rolling pin and apply to a 10 inch remove able bottom tart pan and prick the bottom with a fork(docking). Chill in the refrigerator for 30 minutes. Line the tart shell with parchment paper and fill with pie weights or dried beans, par bake the shell for 20-25 minutes at 400 degrees. Remove discard the weights and cool while preparing the filling.
Note: I chilled my marble slab (if you have one) by sitting a rimmed baking sheet loaded with ice on it for an hour before rolling out the pastry.
For the filling:
8 oz Marscapone cheese
3 oz almond paste, crumbled into bits
1/4 cup honey
1 tbls sugar
1 tsp vanilla
Combine in a food processor or a bowl and mix on high speed until combined and smooth. Spread in the bottom of the tart shell evenly with an offset spatula.
1 pint Brown Turkey Figs stemmed and sliced
Arrange slices as shown or in a pattern that pleases you.
Brush the figs with a mixture of 1/4 cup apricot jam and 1tbls Moscato or brandy warmed in the microwave.
Bake at 400 degrees for 25 minutes or until edges or brown. Cool completely before removing from tart tin. Serve with ice cream or sweetened whipped cream.