Glazed Fig Almond Tart Recipes

GLAZED FIG & ALMOND TART

Steps:

• Place almonds in a food processor; cover and pulse until ground. Add flour; pulse to combine. Set aside., In a large bowl, cream butter and sugar until light and fluffy; beat in egg yolks. Gradually add flour mixture and mix well. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine all ingredients for glazed figs; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until figs are tender. Uncover; cook an additional 5-10 minutes or until figs are glazed and 3 tablespoons liquid remains. Remove from the heat; cool completely. , For filling, in a small bowl, beat the cream cheese, honey and lemon zest until smooth; spread over crust. Arrange figs over filling; drizzle with remaining liquid. Serve immediately or cover and refrigerate until chilled. Just before serving, sprinkle with almonds and confectioners' sugar if desired.

HONEY ROASTED FIG & ALMOND TART

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin. Make sure the pastry comes above the rim - it may shrink in baking and the filling could spill. Chill for 30 minutes.
• Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.
• Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.
• Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.
• Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it's golden all over (don't worry if the centre still seems soft - a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.
• Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).

WARM FIG TART WITH CINNAMON-ALMOND CREAM AND PORT REDUCTION

Steps:

• Preheat the oven to 375 degrees.
• Using the bottom of a small saucepan, crack together cloves, cinnamon stick, cardamom seeds, peppercorns, and allspice berries, then place inside the pot. Add the honey and 1/2 cup water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 minutes. Remove from heat, and allow mixture to cool.
• Lightly dust work surface with flour, and roll out puff pastry 1/4 inch thick. Cut out four 4 1/12-inch rounds and place on a baking sheet lined with parchment paper. Place another piece of parchment paper on top of the dough and weigh down with a second baking sheet. Bake until the dough is deep golden brown, 25 to 35 minutes. Let cool on a wire rack; set aside.
• Strain the spiced honey mixture; stir in vinegar. Place the figs in a medium bowl and add half of the spiced honey mixture. Toss to coat. Remove figs from honey, and place cut sides up on a baking sheet. Bake figs for 20 minutes, basting once with the remaining spiced honey mixture. Remove from oven and transfer figs to a plate; set aside.
• Turn oven down to 350 degrees. Place puff pastry rounds on a baking sheet. Spread puff pastry with a 1/4-inch layer of cinnamon-almond cream. Divide candied almonds evenly between pastry rounds, and bake until the cream topping begins to dry around the edges but remains soft in the center, about 5 minutes. Remove from oven and place 6 fig halves, upright, on each round. Drizzle figs with remaining spiced honey. Lightly sprinkle with fleur de sel. Serve with port reduction and creme fraiche.

FIG AND ALMOND TART

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.

FIG AND ALMOND TART

Steps:

• Preheat the oven to 400 degrees.
• To make the dough, combine flour, sugar, salt and butter in a bowl with your hands until it resembles a coarse meal. In a separate small bowl combine the ice water and vanilla and add it to the flour mixture and combine until the dough forms a ball. Wrap the dough in plastic and refrigerate it for 30 minutes.
• On a lightly floured board roll out the dough to 1/4-inch thick and large enough to fit into a 9-inch tart pan. Trim the edges and prick the bottom of the dough with a fork. Line the crust with parchment paper and weigh it down with dry beans. Bake the dough in the oven for 20 minutes and then remove.
• Lower the oven temperature to 375 degrees.
• In an electric mixing bowl beat softened butter and sugar until the mixture is light and fluffy. Add the beaten egg and combine. Stir in almonds, vanilla, cinnamon and nutmeg. Spoon the mixture into the baked tart shell and top with the quartered figs. Bake the tart for 25 minutes or until golden brown.
• To make the sauce, in a saucepan combine the red wine, figs, sugar and cinnamon stick. Bring to a boil and simmer until the wine is reduced by half.
• Remove the cinnamon stick and transfer the sauce to a blender and puree. Strain into a saucepan and simmer until lightly thickened. Let cool 1 to 2 minutes.
• Brush the sauce over the tart and serve with more sauce on the side.
• Suggested wine: Bukkuram, Moscato Passito di Pantelleria

FIG AND ALMOND TART

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.

GLAZED FIGS WITH ALMONDS AND THYME

Steps:

• Simmer wine, honey, figs, and thyme sprig in a small saucepan 3 minutes. Remove from heat and let steep, covered, 10 minutes. Return to heat and simmer, uncovered, until liquid is just syrupy, about 10 minutes. Cool figs in syrup. Cut a slit in each fig and gently press in a nut. Sprinkle with thyme leaves. Serve warm or at room temperature.

FIG ALMOND TART RECIPE - (4.2/5)

Steps:

• Make crust: Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Cut 3 rounds about 5 inches big, fit into pie plate and trim excess dough. (or use shapes and molds you like) Using fork, pierce dough all over. Bake crust until pale golden, about 30 minutes (crust may shrink slightly). (I made just one regular size tart) Cool on rack. Maintain oven temperature. Make filling: Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons rum. Process until batter forms. Pour filling into crust. Arrange fig halves atop filling. Bake until figs are tender and filling is golden and set, about 25 minutes. Melt jelly with remaining 2 teaspoons rum in heavy small saucepan over medium-low heat. Brush jelly mixture over figs. Cool tartelettes. Serve at room temperature.