Fig And Almond Tart
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour6 tbsps
Sugar1 tsp
Salt1 tsp
Vanilla6 tbsps
Unsalted Butter (softened)1 large
Egg (beaten lightly)1 pinch
Ground Cinnamon1.5 cups
Red Wine (dry)2 cup
Granulated SugarDirections:
1
Preheat the oven to 400 degrees
2
To make the dough, combine flour, sugar, salt and butter in a bowl with your hands until it resembles a coarse meal
3
In a separate small bowl combine the ice water and vanilla and add it to the flour mixture and combine until the dough forms a ball
4
Wrap the dough in plastic and refrigerate it for 30 minutes
5
On a lightly floured board roll out the dough to 1/4-inch thick and large enough to fit into a 9-inch tart pan
6
Trim the edges and prick the bottom of the dough with a fork
7
Line the crust with parchment paper and weigh it down with dry beans
8
Bake the dough in the oven for 20 minutes and then remove
9
Lower the oven temperature to 375 degrees
10
In an electric mixing bowl beat softened butter and sugar until the mixture is light and fluffy
11
Add the beaten egg and combine
12
Stir in almonds, vanilla, cinnamon and nutmeg
13
Spoon the mixture into the baked tart shell and top with the quartered figs
14
Bake the tart for 25 minutes or until golden brown
15
To make the sauce, in a saucepan combine the red wine, figs, sugar and cinnamon stick
16
Bring to a boil and simmer until the wine is reduced by half
17
Remove the cinnamon stick and transfer the sauce to a blender and puree
18
Strain into a saucepan and simmer until lightly thickened
19
Let cool 1 to 2 minutes
20
Brush the sauce over the tart and serve with more sauce on the side
21
Suggested wine: Bukkuram, Moscato Passito di Pantelleria