Isis - Fig recipe!

[Guest guest]

> Hi Luke, I have no recipes using figs and they are a favorite,

> I will try this recipe. Thank you, Isis

 

 

Isis, here's another fig recipe for you (figs are DH's favorite!). I

make this for him when figs are in season... let me know if you need

the recipe for the crust. It's a little fancy, but beautiful and

delicious - if you like figs you *have* to make this!!!

 

Fresh Fig and Pistachio Frangipane Tart, from " In The Sweet Kitchen "

by Regan Daley

SERVES 8 TO 1O

 

1 (10X-or 11-inch) Pâte Brisée tart shell, page 653, partially baked

and cooled

 

FRANGIPANE:

1 cup shelled unsalted pistachios, skinned

1/3 cup granulated sugar

5 tablespoons unsalted butter, at room temperature

1 large egg

1 large egg yolk

1/4 teaspoon good-quality pure almond extract

3 tablespoons all-purpose flour, sifted

1 tablespoon flavourful dark honey, such as berry or wildflower, but

not buckwheat

1 1/4 to 1 1/2 pounds fresh ripe figs, such as Black Mission

2 tablespoons granulated sugar, for sprinkling

3 tablespoons plum or redcurrant jelly, for glazing

Confectioners' sugar, for dusting, optional

 

 

1. Prepare the frangipane: in a food processor, pulse the pistachios

and the 1/3 cup of sugar together until finely ground. Add the butter

and pulse until smooth, scraping down the sides of the bowl once or

twice. Add the egg and egg yolk and process until thoroughly

incorporated, then add the almond extract. Process for about 45

seconds, again scraping down the sides of the bowl. Sift half the

flour over the pistachio paste and pulse three or four times just to

moisten it; repeat with the second half, pulsing just until the flour

is incorporated. Don't over-process at this point, but make sure all

the ingredients are well-blended. The frangipane may be used

immediately or can be made up to 2 days ahead and stored, covered, in

the refrigerator. Bring to room temperature before proceeding with the

recipe.

 

2. Preheat the oven to 350°. Gently warm the honey over a low flame

and brush it in a thin film over the entire bottom of the cooled tart

crust. Spread the pistachio frangipane evenly over the honey. Wash and

thoroughly dry the figs if they seem particularly dusty and cut off

the tough little nib on the end of the stems. Cut each fig in half

lengthwise, from stem to bottom, discarding any unripe, overripe or

badly blemished fruit. Arrange the halves, cut-side up, in concentric

circles over the frangipane. I like to have the stem-ends pointing

towards the centre—they seem to fit better this way. Don't be

concerned about covering every inch of the filling—the puffed green

frangipane peeking through the baked figs is part of the beauty of

this tart.

 

3. Sprinkle the entire surface of the tart with the 2 tablespoons of

sugar and place on a baking sheet. Bake in the centre of the oven for

50 to 60 minutes, or until the frangipane is slightly puffed and

golden in places and is firm to the touch in the centre of the tart.

The figs should be very soft and may be tinged with black on the

edges. Transfer the tart tin to a wire rack and cool completely.

4. In a small pot or saucepan, melt the jelly with 1 tablespoon of

water. Use a pastry brush (I have one I reserve just for this sticky

purpose) to lightly coat the figs with the glaze, returning it to the

heat if it starts getting too gummy to brush thinly. The glaze should

just be a thin shiny film over the fruit, not a gelatinous layer. Let

cool for 5 to 10 minutes. I like to dust just the edges of this tart

with a little confectioners' sugar before serving, but to dust or not

to dust is up to you! The tart is best served the day it is made, as

the crust absorbs the moisture from the frangipane upon sitting, and

that in turn soaks up moisture from the figs. Any leftovers, however,

can be stored for a day or two, wrapped, in the refrigerator and will

still taste yummy—they just might not look as elegant! Serve with a

scoop of Honeyed Mascarpone or a dollop of lightly sweetened whipped

cream or crème fraîche.

 

VARIATION

White Nectarine or White Peach and Raspberry Tart with Pistachio

Frangipane: Substitute 4 to 6 medium-sized white nectarines or white

peaches for the figs. Wash and thoroughly dry the fruit, then cut each

one in half and discard the stones. Slice each half into six slices

and lay the slices slightly overlapping in concentric circles over the

frangipane. Sprinkle with the granulated sugar and bake as for the fig

tart. When the tart is completely cool, arrange about 2/3 cup of fresh

red raspberries over the filling, placing one berry between every one

or two slices of fruit. Substitute apricot or peach jam for plum or

redcurrant and brush a thin glaze over the fruit. Allow to cool, then

dust with confectioners' sugar, if desired, and serve. For this

version, I would suggest a dollop of lightly sweetened crème fraîche,

rather than the more voluptuous Honeyed Mascarpone, to allow the

aromas and tastes to come through. The flavours here are so delicate

and light, it is even wonderful all on its own.