Fig And Grape Tart Recipes

FRENCH FIG TARTS

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
• Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
• Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and transfer it to a board or clean piece of parchment paper.
• In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature.

FIG AND GRAPE TART

Steps:

• Press the dough into a 4 × 14-inch rectangular tart pan with a removable bottom. Refrigerate 10 minutes. Trim the dough flush with the top edge of the pan. Refrigerate until cold, about 30 minutes.
• Preheat the oven to 375°F. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 15 minutes. Remove the parchment and weights; continue baking until the surface is golden, about 10 minutes. Let cool on a wire rack.
• Spread the frangipane in the tart shell. Arrange the figs and grapes on top, pressing gently. Sprinkle with the sugar. Bake until golden, 40 to 45 minutes. Let cool on a rack. Serve with Gorgonzola dolce.

CHOCOLATE AND FIG TART

Steps:

• For the crust: Whisk together the all-purpose flour, almond flour, sugar, baking powder and salt in a medium bowl. Add the butter and, working quickly with the tips of your fingers, work the butter into the flour until the size of chickpeas. Make a well in the center and add the egg yolks, vanilla and 1 tablespoon of the milk (reserving the last tablespoon if needed to moisten). Work the flour into the well until it comes together. Knead one or two times in the bowl for a smooth ball. Flour your hands well and press the dough into a tart pan. Refrigerate for at least 2 hours or up to overnight.
• For the filling: Preheat the oven to 350 degrees F.
• Combine the figs, orange juice and 1 tablespoon of the granulated sugar in a small bowl. Set aside for 15 minutes.
• Melt the chocolate chips over a double boiler. Set aside. Add the ricotta, sour cream, egg yolk, remaining 1 tablespoon granulated sugar, salt, cream and orange zest to a medium bowl. Whisk together until smooth. Add the chocolate and marinated figs with their juice; stir until combined. Pour the filling into the tart shell and spread evenly. Place on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is puffed and beginning to crack, about 40 minutes. Allow to cool to room temperature for 1 hour before refrigerating until fully chilled, about 2 hours.
• Slice into wedges, dust with powdered sugar and serve with a dollop of whipped cream.

FIG AND GRAPE TART

Steps:

• Press dough into a 4-by-14-inch rectangular tart pan with a removable bottom. Refrigerate 10 minutes. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
• Preheat oven to 375 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, a bout 15 minutes. Remove parchment and weights; continue baking until surface is golden, about 10 minutes. Let cool on a wire rack.
• Spread frangipane in tart shell. Arrange figs and grapes on top, pressing gently. Sprinkle with the sugar. Bake until golden, 40 to 45 minutes. Let cool on rack. Serve with Gorgonzola dolce.

FIG AND STRAWBERRY TART

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

FIG AND GRAPE PRESERVES

Steps:

• Place first 5 ingredients in medium sauce-pan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, cover and simmer 10 minutes. Uncover and increase heat to medium; simmer until liquid is reduced to syrup, stirring frequently, about 10 minutes. Transfer to bowl. Stir in lemon juice. Cool. (Can be made 1 week ahead. Cover; chill.)

FRANGIPANE, FIG & ORANGE TART

Steps:

• Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Press the dough into a ball with your hands, then roll it out on a lightly floured surface until it's large enough to line a 22cm loose-bottomed tart tin. Use it to line the tin, pressing it into the sides, then prick the base all over with a fork and chill for 30 mins.
• Meanwhile, prepare the frangipane. Put the butter in a medium bowl and beat with an electric whisk until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the almonds and flour.
• Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.
• Carefully transfer the tart to the hot baking tray in the oven, and bake for 1 hr-1 hr 10 mins (cover with foil after 40 mins if it's browning too quickly), or until the figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
• While the tart cools, make the glaze. Mix the orange zest and juice, the sugar and 1 tbsp water together in a small pan, bring to the boil, reduce the heat and simmer for 5-10 mins until syrupy. Remove the tart from the case, transfer to a plate, and brush with the glaze.