Monday, April 9, 2012

Fresh Fig and Raspberry Tart with Honey

I couldn't resist some figs that were on sale. $1.99 for 6 as opposed to $1.49 each! The thing that takes this tart from good to amazing in the almond crust. Do not skip the crust!

Two years ago: Mole Risotto with Avocado Puree

Fresh Fig and Raspberry Tart with Honey (from Ready for Dessert)

1 cup (140g) all-purpose flour
1/2 cup (40g) sliced blanched almonds
1/2 cup (100g) sugar
1/2 tsp salt
6 tbsp (85g) unsalted butter, cut into 1/2" pieces and chilled
2 egg yolks
3/4 tsp almond extract
1/4 cup (65g) raspberry jam
12 ripe figs
1 1/4 cup (170g) raspberries
3 tbsp honey, warmed

1. To make dough, grind flour, almonds, sugar, and salt in food processor until almonds are powdery.
2. Add butter and pulse until size of grains of rice.
3. Add yolks and extract and run until dough comes together.
4. Transfer dough to work surface, knead until smooth, and press into disk.
5. Butter a 9" tart pan with removable bottom. Transfer disk to pan and press out. Freeze for at least 30 minutes.
6. Preheat oven to 375F.
7. Set tart pan on baking sheet and prick dough 10 times with fork. Line with aluminum foil and fill with weights.
8. Bake 20 minutes until dough is set. Remove foil and weights and bake until golden, 10 more minutes. Let cool.
9. Spread raspberry jam on bottom of tart.
10. Trim fig stems and quarter lengthwise. Arrange in tart in 2 concentric circles.
11. Arrange raspberries in center of tart.
12. Drizzle warm honey over tart.
13. Remove tart from pan and serve.

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