Fresh Figs, part 2

107. Fresh figs are a new find for me! They came to me as a gift from a dear sweet little Italian friend.

While searching Epicurious and the Food Network, I came across an awesome recipe for an Almond Fig Tart from Giada De Laurentiis' recipes. Later in the day, when talking with my sister, she found the same recipe! I knew this was the one to make!

Fig and Almond Tart

Recipe courtesy Giada De Laurentiis, 2008

Prep Time:

10 min

Inactive Prep Time:

1 hr 10 min

Cook Time:

40 min

Level:

--

Serves:

6 to 8 servings

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar, plus 1 tablespoon
• 1 lemon, zested
• 1/4 teaspoon fine sea salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
• 3 tablespoons ice water
• 3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
• 1/3 cup mascarpone cheese, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.
• 1/4 cup apricot jam

Directions

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.

This recipe was so very delicious...a must to try and so very easy. The only note I would make to self is to roll the dough out to a 12" round and to condense the mound of filling and fruit to the very center. It did seep slightly, as any fruit pie would do, but the finished product was delicious and beautiful! (Can you see my beautiful Polish table cloth in the background?)

"Seize the moment.

Remember all those women on the Titanic

who waved off the dessert cart."

~Erma Bombeck