Saturday, July 3, 2010

Fig. 3

It's fig season, and i walked in to the Superstore and they had a flat of fresh mission figs for $3.99.  Who could resist.  What follows is my attempt at eating not just one flat but two....24 figs.


Amy Decided to make a fig and strawberry tart.
here it is:
Thanks Martha Stewart Living.




FOR THE CRUST
1 1/4 cups all-purpose flour, plus more for surface
1/2 teaspoon granulated sugar
Salt
1 stick cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
FOR THE FILLING
3/4 cup blanched hazelnuts, toasted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1/2 teaspoon finely grated lemon zest
Salt
1 stick unsalted butter, cut into small pieces
2 tablespoons Armagnac or other brandy, such as Cognac
2 large eggs
1/2 teaspoon pure vanilla extract
8 ounces figs (about 7), trimmed and halved lengthwise
8 ounces strawberries (1 1/2 cups), halved if large
Garnish: whipped cream

Directions

  1. Make the crust: Pulse flour, granulated sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
  2. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Press dough into a disk, and wrap in plastic. Refrigerate until firm, about 1 hour or overnight.
  3. Roll dough to a 14-inch circle (1/8 inch thick) on a floured surface. Fit dough into bottom and up sides of a 10-inch fluted round tart pan with a removable bottom. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, about 1 hour.
  4. Preheat oven to 350 degrees. Prick bottom of tart shell all over with a fork, and fill with pie weights or dried beans. Bake for 30 minutes. Remove weights, and bake until set, about 5 minutes more. Let cool. Leave oven on.
  5. Make the filling: Pulse hazelnuts in a food processor until finely chopped. Add sugars, zest, and 1/4 teaspoon salt; pulse to combine. Add butter, Armagnac, eggs, and vanilla; pulse until mixture is almost smooth.
  6. Spread filling evenly into tart shell. Top with figs and strawberries. Bake for 30 minutes. Reduce oven temperature to 325 degrees; bake until set and dark brown on top, about 1 hour more. Garnish with whipped cream.



2 comments:

  1. Awesome! We will try this, way to go.

    ReplyDelete
  2. Beautiful, Am! Wish I was a 'peep' that day!

    ReplyDelete