MARSALA AND DRIED-FIG CROSTATA
Categories Wine Fruit Dessert Bake Vegetarian Fig Marsala Winter Simmer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
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.
DRIED FIG AND MARSALA TART
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
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.
MARSALA AND FIG CROSTATA
Crostata con Fichi e Marsala -Courtesy of Cookiesfromitaly.com---I made this with ready made pie crusts: $2.50
Provided by Phil Franco
Categories Tarts
Time 3h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- For the 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 the 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. Serves 8.
- That's it!
Nutrition Facts : Calories 611.7, Fat 22.5, SaturatedFat 13.3, Cholesterol 106.3, Sodium 106.6, Carbohydrate 90.8, Fiber 8.1, Sugar 51.5, Protein 7.9
FIG CROSTATA
A rich filling is studded with walnuts and imbued with citrusy notes of orange, then packaged between a crust and a lattice top, both made from the cookie-like pastry dough known as _pasta frolla_ in Italy.
Provided by Gina Marie Miraglia Eriquez
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks, vanilla, and water and gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one), then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Simmer figs, water, orange juice, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and mixture is reduced to about 2 cups, 15 to 20 minutes. Pulse in a food processor until finely chopped (mixture should not be smooth). Transfer to a large bowl and cool slightly. Stir in butter, eggs, vanilla, zest, and walnuts.
- Preheat oven to 350°F with rack in middle. Generously butter springform pan. Roll out 1 portion of dough between 2 sheets of parchment paper into a 12-inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with). Peel off top sheet of parchment and carefully invert dough into pan. (Dough will tear easily but can be patched together with your fingers.) Press dough onto bottom and 1 inch up side of pan, then trim excess. Chill tart shell until ready to assemble crostata.
- Roll out remaining dough between 2 sheets of parchment paper into a 12-inch round. Peel off top sheet of parchment, then cut dough into 10 (1-inch-wide) strips and slide (still on parchment) onto a tray. Chill until firm, about 10 minutes.
- Spread fig filling in shell. Arrange 5 strips of dough 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart across first strips to form a lattice. Trim edges of strips flush with edge of shell. Sprinkle crostata with sugar.
- Bake until filling is slightly puffed and pastry is pale golden, about 30 minutes. Cool completely, then remove side of pan. Serve crostata with mascarpone.v
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