Simple Fig And Walnut Tart Recipes

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FIG AND WALNUT COOKIES



Fig and Walnut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h26m

Yield 4 dozen

Number Of Ingredients 15

2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
2/3 cup sugar
1 teaspoon lemon zest
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
9 ounces dried Mission figs, stems discarded
1/2 cup raisins
3/4 cup honey
1/3 cup orange juice
1 tablespoon ground cinnamon
1 teaspoon grated lemon zest
1 cup walnuts, chopped
1 large egg, beaten to blend

Steps:

  • For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
  • Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
  • Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
  • Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
  • Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.

FIG & BLUE CHEESE TART



Fig & blue cheese tart image

This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner

Provided by Sarah Cook

Categories     Lunch, Main course

Time 3h40m

Number Of Ingredients 11

200g plain flour , plus a little extra for rolling pastry
100g plain wholemeal flour
175g cold butter , 150g diced into chunks
100g walnut , roughly chopped in a food processor
3 eggs , plus 2 yolks
400g shallot , sliced
1 tbsp fresh thyme leaves, plus extra to decorate
200ml pot crème fraîche
200ml double cream
140g blue cheese - Danish Blue is a good vegetarian one
3-4 figs , halved, cut sides brushed with a little oil

Steps:

  • First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
  • To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
  • Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.

Nutrition Facts : Calories 978 calories, Fat 81 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.35 milligram of sodium

FRESH FIG AND WALNUT COOKIES



Fresh Fig and Walnut Cookies image

A yummy, moist cookie made with fresh figs. So good you can't stop at one. These also freeze well.

Provided by glenmindy newton

Time 55m

Yield 42

Number Of Ingredients 11

2 cups white sugar
1 cup butter-flavored shortening (such as Crisco®)
2 teaspoons vanilla extract
4 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ¼ teaspoons ground cloves
1 teaspoon salt
2 ½ cups chopped fresh figs
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  • Cream sugar, shortening, and vanilla together in a mixing bowl. Add eggs, one at a time, mixing well after each addition.
  • Sift flour, baking soda, baking powder, cloves, and salt together in a separate bowl. Add to the wet ingredients and mix until blended; mixture will be a little dry. Stir in figs and walnuts; mixture will get added moisture from the figs. Use a medium cookie scoop to drop spoonfuls of batter onto the prepared cookie sheet.
  • Bake in the preheated oven until edges start to brown, 12 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to scoop and bake remaining batches.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 21 g, Cholesterol 17.7 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 145.7 mg, Sugar 11.3 g

WALNUT CARAMEL TART



Walnut caramel tart image

Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h5m

Yield Cuts into 8-10 slices

Number Of Ingredients 8

175g plain flour , plus extra for dusting
85g butter , cut into small cubes
50g caster sugar
1 egg yolk
200g caster sugar
100g butter , cut into small pieces
200ml whipping or double cream
200g shelled walnut half

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
  • Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
  • To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
  • Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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