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.
ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM
Provided by Food Network
Time 40m
Yield 24 cupcakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
- In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
- Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.
- Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
- Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds.
- Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.
- In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.
ALMOND MUFFINS WITH GOOEY FIG CENTER
Provided by Melissa Perello
Categories Bread Milk/Cream Breakfast Brunch Bake Low Cal Fig Almond Healthy Honey Self San Francisco California Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Combine first 9 ingredients in a bowl. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes. Let cool, then refrigerate. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top. Bake until golden brown, 12 to 15 minutes.
ALMOND FILLING
Steps:
- Combine sugar, cornstarch, and salt in saucepan. In a separate bowl beat eggs and mix together with milk. Stir into dry mixture. Cook over medium heat, stirring constantly, until thick and bubbling. Cook for 2 minutes more. Remove from heat, add almond liqueur and stir well. Cover surface of filling with plastic wrap to prevent film from forming and chill completely before using.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 8.9 g, Cholesterol 39.2 mg, Fat 1.5 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 82.5 mg, Sugar 7.6 g
FIG & ALMOND COOKIES
In our family, holiday cookies-like these nutty fig ones-are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 6-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a small bowl, whisk eggs, cold water and vanilla until blended. Place flour, confectioners' sugar, baking powder and salt in a food processor; pulse until blended. Add butter; pulse until crumbly. While pulsing, add egg mixture just until combined., Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips., Spread about 2 tablespoons filling down center of each strip. Fold dough over filling; pinch edges to seal. Roll each gently to shape into a log; cut crosswise into 1-in. pieces., Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 51 calories, Fat 1g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
FRESH FIG AND ALMOND CROSTATA
A tender almond filling and a buttery crust, both quickly blended in the food processor, complement delectable figs. The crostata is especially good warm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h45m
Number Of Ingredients 14
Steps:
- Make dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more water). Do not overmix. Flatten dough into a disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).
- Make filling: In food processor, combine almonds and sugar; process until finely ground. Add 1 egg, butter, flour, vanilla, and salt; pulse until smooth, and set aside. In a medium bowl, combine figs and lemon juice; set aside.
- Preheat oven to 350 degrees. On a large lightly floured piece of parchment paper, roll dough to a 14-inch round. Spread almond filling in center, leaving a 2-inch border; top with fig mixture. Fold border over edge of filling, pleating all around; press down gently to seal. In a small bowl, mix remaining egg with 1 teaspoon water; brush dough with egg wash.
- Lifting edges of parchment, transfer crostata to a rimmed baking sheet. Bake until crust is golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes. To serve, cut crostata into wedges.
Nutrition Facts : Calories 387 g, Fat 23 g, Fiber 3 g, Protein 6 g
FIG AND ALMOND TART
Provided by Julia Reed
Categories dessert, side dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Butter sides and bottom of a 9-inch tart pan with a removable bottom or a springform pan and set aside.
- For the crust: In a large bowl combine melted butter and sugar and blend with a wooden spoon. Add extracts, salt and flour and stir to form a soft, cookielike dough. Do not let it form into a ball. Transfer the dough to the center of the tart pan. Using your fingers, press the dough evenly onto the bottom and sides. (It will be quite thin.) If using a springform pan, press the dough 1 1/2 inches up the sides. Bake until the dough is slightly puffy and set, about 12 to 15 minutes. Remove from the oven and sprinkle almonds on the crust.
- For the filling: In a medium bowl, combine the cream, egg, extracts and honey and whisk to blend. Whisk in the flour. Starting just inside the edge of the tart shell, neatly overlap the figs, cut side up, at a slight angle. Make two or three concentric circles, working toward the center, and fill the center with the remaining figs.
- Rewhisk the cream mixture and pour evenly over the fruit. Place the tart in the center of the oven with a baking sheet on the rack below to catch any drips. Bake until the filling is firm and the pastry a deep golden brown, about 50 or 60 minutes. Remove and sprinkle with confectioners' sugar just before serving.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 20 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 54 milligrams, Sugar 29 grams, TransFat 1 gram
FIG AND GORGONZOLA STUFFED CHICKEN
Found this recipe online and it came out great! It is delicious and is great for a family dinner or for entertaining.
Provided by lmkga
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place each chicken breast on large sheet of wax paper, cover with second sheet, and pound with meat pounder or rolling pin until 1/4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 inches long. Cover and refrigerate while preparing filling.
- For filling, heat butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally, until deep golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds longer; set aside. In medium bowl, beat cream cheese on medium speed until light and fluffy, about 1 minute. Stir in onion mixture, gorgonzola, almonds, figs, season with salt and pepper and set aside.
- Place breasts on work surface; season with salt and pepper. Spoon filling into center of chicken, roll, and wrap each breast. Refrigerate until ready to cook.
- Adjust oven rack to lower-middle position; heat oven to 400 degrees. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish. Spread bread crumbs in separate pie plate or shallow baking dish. With tongs, dip rolled chicken breasts in egg mixture; let excess drip off. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded chicken breasts on large wire rack set over jelly-roll pan.
- Heat remaining oil in medium skillet over medium-high heat until shimmering, but not smoking, about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown about 15 minutes. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.
Nutrition Facts : Calories 981.5, Fat 77.2, SaturatedFat 19, Cholesterol 338.2, Sodium 648.9, Carbohydrate 25.8, Fiber 2.8, Sugar 5, Protein 46.4
ALMOND AND FIG FILLING
Make and share this Almond and Fig Filling recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Simmer first 8 ingredients for 8 minutes. Stir constantly. Add the almonds and vanilla.
Nutrition Facts : Calories 651.6, Fat 27.6, SaturatedFat 2.1, Sodium 197.2, Carbohydrate 94.7, Fiber 7.2, Sugar 76.3, Protein 13.2
More about "almond and fig filling recipes"
ALMOND AND FIG SQUARES | REDPATH SUGAR
From redpathsugar.com
Servings 12
RECIPES | ALMONDANDFIG
From almondandfig.com
FRESH FIG GALETTE RECIPE | MYRECIPES
From myrecipes.com
FIG AND ALMOND BARS [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
FIG AND ALMOND TART - ACELINE
From aceline.media
FIG AND ALMOND BARS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
ALMOND FIG GLUTEN FREE COFFEE CAKE - VALLEY FIG GROWERS
From valleyfig.com
STICKY SHALLOT FIG ALMOND FILO PARCELS RECIPES
From recipes.servegame.org
ALMOND PASTRY FILLING RECIPES - THERESCIPES.INFO
From therecipes.info
ALMOND MUFFINS WITH FIG FILLING, MUFFIN RECIPES - GLUTEN FREE LAND
From glutenfreeland.com
FRESH FIG AND ALMOND TART | CANADIAN LIVING
From canadianliving.com
ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM …
From cookingchanneltv.com
23 EASY FRESH FIG RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
FIG AND ALMOND TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
FIG AND ALMOND CAKE RECIPE | ITALIAN FOOD FOREVER
From italianfoodforever.com
GLAZED FIGS WITH ALMONDS AND THYME RECIPES
From recipes.servegame.org
ALMOND-FIG BREAKFAST BRAID - BAKE FROM SCRATCH
From bakefromscratch.com
FIG CAKE WITH ALMOND FLOUR BEST RECIPES
From findrecipes.info
ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM RECIPE
From kitcheninfinity.com
ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM - ANTIPASTI …
From fooddiez.com
10 BEST ALMOND PASTRY FILLING RECIPES | YUMMLY
From yummly.com
FIG AND ALMOND DARTOIS | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
FIG AND ALMOND CAKE BEST RECIPES
From findrecipes.info
FRESH FIG FILLING BEST RECIPES
From findrecipes.info
RECIPE: ALMOND & FIG CAKE - STYLE AT HOME
From styleathome.com
FIG AND ALMOND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
ALMOND AND FIG VEDHAMI RECIPE BY THAKKAR DHARA SHAH ON …
From plattershare.com
FIG JAM FILLED ALMOND CUPCAKES. BEST CUPCAKE RECIPE.
From spoonabilities.com
FRANGIPANE FIG TART - SAVOR THE BEST
From savorthebest.com
DELICIOUS FIG PIE WITH ALMOND CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
FIG TART WITH ALMOND CREAM - STRIPED SPATULA
From stripedspatula.com
OAT AND ALMOND FLOUR FIG BARS - KARLENE KARST
From karlenekarst.com
ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM – RECIPES …
From recipenet.org
CRUSTLESS ALMOND & FIG TART — Y DELICACIES
From ydelicacies.com
FIG CAKE FILLING BEST RECIPES
From findrecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #fruit #easy #european #holiday-event #nuts #stove-top #taste-mood #sweet #equipment #3-steps-or-less
You'll also love