FIG AND ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
FRESH FIG TART
The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie. A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought works well, too) and fresh figs. The key to success is superb figs. They can't be so jammy that they collapse when you cut them into quarters or sixths. But they should be sweet and ripe. The dough recipe below makes two crusts, one for now and one for later (store extra dough, well-wrapped, in the freezer).
Provided by Martha Rose Shulman
Categories pies and tarts, dessert
Time 7h
Yield One 9-inch tart
Number Of Ingredients 20
Steps:
- Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners' sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.
- Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.
- Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.
- Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.
- Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners' sugar, cornstarch and flour into a medium bowl.
- Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.
- Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.
- Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.
- Using a small spatula, spread fig jam over surface of tart in an even layer.
- Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.
SAUTEED FIGS WITH CASHEW CREME
This is one of my favorite vegan desserts. The cashew cream tastes great on its own as well, but throw in some fresh figs and it's to die for.
Provided by Rita
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 2h19m
Yield 4
Number Of Ingredients 6
Steps:
- Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
- Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
- Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 53.2 g, Fat 24.1 g, Fiber 5.7 g, Protein 8.1 g, SaturatedFat 9.2 g, Sodium 251.6 mg, Sugar 38 g
FIG & ALMOND COOKIES
In our family, holiday cookies-like these nutty fig ones-are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 6-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a small bowl, whisk eggs, cold water and vanilla until blended. Place flour, confectioners' sugar, baking powder and salt in a food processor; pulse until blended. Add butter; pulse until crumbly. While pulsing, add egg mixture just until combined., Divide dough in half. Shape each into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Wipe food processor clean. Add figs and almonds; pulse until chopped. Add preserves and juice; pulse until combined., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 10x8-in. rectangle; cut each lengthwise into four 2-in.-wide strips., Spread about 2 tablespoons filling down center of each strip. Fold dough over filling; pinch edges to seal. Roll each gently to shape into a log; cut crosswise into 1-in. pieces., Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix glaze ingredients until smooth. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 51 calories, Fat 1g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SAUTEED FRESH FIG AND ALMOND DESSERT
Mmmm! I made this over the weekend as a project---I made some energy bars for my fiance and had figs left over. This is wonderful, VERY fast and VERY easy!
Provided by spatchcock
Categories Dessert
Time 9m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a large skillet over high heat.
- Add the fig halves and sprinkle liberally with brown sugar.
- Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
- Sprinkle with toasted almonds and garnish with heavy cream.
HONEY ROASTED FIG & ALMOND TART
Delicious, sweet and fruity pud, great served with cream or ice cream - make the case with bought pastry
Provided by Tom Kime
Categories Dessert, Dinner, Treat
Time 1h45m
Number Of Ingredients 8
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).
Nutrition Facts : Calories 758 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.75 milligram of sodium
FIG AND ALMOND TART
Provided by Julia Reed
Categories dessert, side dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 20 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 54 milligrams, Sugar 29 grams, TransFat 1 gram
FIG AND ALMOND CAKE
Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.
Provided by David Tanis
Categories dessert
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
- In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
- Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
FIG AND ALMOND CAKE
Alas, I don't think it will stay warm enough for my figs to ripen this year, but someday I hope to make this cake, courtesy of the New York Times, by David Tanis.
Provided by duonyte
Categories Dessert
Time 1h
Yield 1 9-inch tart
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F. Butter a 9-inch fluted tart pan or pie pan; set aside.
- Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder.
- Add flour, baking powder, cinnamon and salt; pulse to combine.
- In a mixing bowl, whisk together eggs, melted butter, honey and almond extract.
- Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
- Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter.
- Sprinkle figs with 2 tbl.sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
Nutrition Facts : Calories 2427.3, Fat 134.3, SaturatedFat 39.8, Cholesterol 680.1, Sodium 1567.9, Carbohydrate 280.2, Fiber 33.5, Sugar 214.8, Protein 56.3
SAUTEED FIGS
Since my mother has a very prolific fig tree, we came up with this recipe to make a yummy dessert! It's is delicious over vanilla ice cream, yogurt, or just by themselves.
Provided by Cooking Doc
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut figs in half lengthwise.
- Heat sauté pan over medium high heat.
- Melt butter in pan.
- Add ginger (optional) to pan to soften in hot butter.
- Add cinnamon and cloves, stir.
- Add figs to pan, turning occasionally to soften and brown.
- Add brown sugar to pan, stirring frequently to melt and caramelize sugar.
- Allow to cool for 3-5 minutes, and enjoy!
FRESH FIG AND ALMOND CROSTATA
A tender almond filling and a buttery crust, both quickly blended in the food processor, complement delectable figs. The crostata is especially good warm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h45m
Number Of Ingredients 14
Steps:
- Make dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more water). Do not overmix. Flatten dough into a disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).
- Make filling: In food processor, combine almonds and sugar; process until finely ground. Add 1 egg, butter, flour, vanilla, and salt; pulse until smooth, and set aside. In a medium bowl, combine figs and lemon juice; set aside.
- Preheat oven to 350 degrees. On a large lightly floured piece of parchment paper, roll dough to a 14-inch round. Spread almond filling in center, leaving a 2-inch border; top with fig mixture. Fold border over edge of filling, pleating all around; press down gently to seal. In a small bowl, mix remaining egg with 1 teaspoon water; brush dough with egg wash.
- Lifting edges of parchment, transfer crostata to a rimmed baking sheet. Bake until crust is golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes. To serve, cut crostata into wedges.
Nutrition Facts : Calories 387 g, Fat 23 g, Fiber 3 g, Protein 6 g
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