Dried Fig And Marsala Tart Recipes

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DRIED FIG AND MARSALA TART



Dried Fig and Marsala Tart image

Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.

Provided by nigel slater

Categories     HarperCollins     Dessert     Christmas     Tart     Fig     Raisin     Marsala     Wine     Fortified Wine     Bake     Butterscotch/Caramel     Pastry     Winter     Christmas Eve

Number Of Ingredients 14

500g dried figs
50g golden raisins
100ml dry Marsala
100g natural raw granulated sugar
50g butter
For the pastry:
175g cold butter
225g all-purpose flour
2 Tbsp natural raw granulated sugar
2 large egg yolks
To serve:
Heavy cream, ice cream, or crème fraîche
Special Equipment
You will also need a 24cm round Tatin tin or shallow, non-stick cake tin with a fixed base.

Steps:

  • Set the oven at 400°F/200°C/Gas 6. Put the figs and raisins into a mixing bowl, pour over the Marsala and leave to stand for forty-five minutes, stirring occasionally.
  • Make the pastry:
  • Cut the cold butter into small cubes and rub into the flour, either with your fingertips or using a food processor. Work until you have what looks like coarse, fresh breadcrumbs. Stir in the sugar.
  • Add the egg yolks to the butter and flour. Mix together until you have a soft dough, then turn out on to a floured board and knead briefly, for just a minute. Shape the dough into a smooth, fat cylinder. Wrap it in greaseproof paper or clingfilm and leave to rest in the fridge for thirty minutes.
  • Make the caramel:
  • Place the Tatin mould or a frying pan over a moderate heat. (If you will be baking the tart in a cake tin, use a frying pan to make the caramel, otherwise you will damage your tin.) Add the Marsala from the dried fruit, leaving the fruit behind in the bowl, then add the sugar. Bring to the boil and leave to form a thin caramel. If you are using a Tatin mould, remove from the heat. If you are using a cake tin, pour the caramel from the frying pan into the tin.
  • Assemble the tart:
  • Cut the butter into small cubes and scatter it over the caramel. Place the plumped-up figs on the base of the tin in a single layer (neatly or not, as you wish), then scatter over the raisins, pushing them into any gaps.
  • Roll out the pastry a little larger than the Tatin mould or cake tin. With the help of the rolling pin-it is very fragile-lift the pastry into the mould or tin, pressing it gently into place over the figs. Tuck in any overhanging pastry.
  • Bake in the preheated oven for about thirty minutes, until the pastry is golden. Remove from the oven and leave to settle for ten to fifteen minutes. Place a large serving plate on top of the tart, then, using oven gloves, hold the tin and plate firmly and carefully turn them over, leaving the tart to slide out on to the plate. Serve warm with cream, ice cream or crème fraîche.

FIG, CREAM CHEESE AND MINT TART



Fig, Cream Cheese and Mint Tart image

A real stunner and a snappy one to prepare. Serve with a simple arugula or spinach salad.

Provided by Lorraine Pascale

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

1lb 2oz/500g homemade or store-bought short pastry
All-purpose flour, for dusting
1 generous cup/9 1/2 fl oz/260ml whipping cream
3/4 generous cup/5 1/2oz/165g cream cheese
3 big squidges of honey
1 tbsp Marsala (optional)
12 to 16 figs, each cut into 6 pieces
Handful of green shelled pistachios, walnuts, or pecans, halved
1 bunch of fresh mint, ripped or roughly torn

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Roll out the pastry on a floured counter to the thickness of a 1-cent piece and use it to carefully line the pan. Homemade pastry is short and so will be quite crumbly. Don't be alarmed by this, you can patch it together in the pan. Take a small ball of the pastry (the size of a nickel) and use it to gently ease the dough down into the pan. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the pan to loosen. Put in the refrigerator for about 15 minutes, or until firm.
  • Remove the tart from the refrigerator. Take a piece of parchment paper slightly larger than the pan and scrunch it up, then unscrunch it and line the pan with it. Fill it with pie weights or dried beans and "blind bake" in the oven for 20 to 25 minutes, or until the pastry feels sandy to the touch. Remove the paper and bake for an additional 5 minutes. Remove from the oven and set aside.
  • For the filling, put the cream in a bowl and whip until beginning to thicken, then fold it into the cream cheese and mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Serve with a sweet wine such as Asti.
  • Figs and mint are delicious, so sprinkling some torn mint leaves over the tart works really well. This tart is best eaten on the day it is made.

MARSALA AND DRIED-FIG CROSTATA



Marsala and Dried-Fig Crostata image

Categories     Wine     Fruit     Dessert     Bake     Vegetarian     Fig     Marsala     Winter     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

Filling
1 1/4 pounds dried Calimyrna figs, stemmed, coarsely chopped
1 3/4 cups dry Marsala
1 3/4 cups water
1/4 cup (packed) golden brown sugar
2 cinnamon sticks
1/8 teaspoon ground cloves
Crust
2 1/4 cups all purpose flour
1/2 cup sugar
2 teaspoons fennel seeds
1/4 teaspoon salt
1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter, room temperature
2 large eggs
Vanilla ice cream

Steps:

  • For filling:
  • Combine all ingredients in heavy large saucepan and bring to boil over high heat. Reduce heat to medium-low. Cover and simmer until figs are very tender, about 1 hour. Uncover and simmer until liquid reduces slightly, about 8 minutes. Transfer mixture to medium bowl. Cool slightly. Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes. Discard cinnamon sticks. (Filling can be made 1 day ahead. Cover and keep chilled.)
  • For crust:
  • Preheat oven to 375°F. Mix flour, sugar, fennel seeds, and salt in processor. Add butter and 1 egg. Using on/off turns, process until dough forms. Gather dough into ball; divide in half. Flatten each half into disk. Wrap 1 disk in plastic wrap; refrigerate until cold, at least 30 minutes and up to 1 day. Press remaining dough disk onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce bottom all over with fork. Chill until firm, about 10 minutes. (Can be prepared 1 day ahead. Cover and keep chilled.)
  • Roll out chilled dough disk on waxed paper to 12-inch round. Transfer dough on waxed paper to rimless baking sheet. Cut dough into twelve 3/4-inch-wide strips. Chill strips while filling tart. Spread filling evenly in crust. Place 6 dough strips atop filling, spacing evenly. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Press ends of strips against edge of tart pan to trim. Whisk remaining egg in small bowl to blend; brush over lattice.
  • Bake tart until juices bubble thickly around edges and crust is deep golden, about 55 minutes. Cool on rack 1 hour. Using small knife, gently loosen tart from pan sides. Remove sides. Serve slightly warm or at room temperature with ice cream.

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