Fig Tart

Fig Tart is a dessert that serves 16. One serving contains 386 calories, 7g of protein, and 28g of fat. For $1.08 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have flour, mascarpone cheese, orange peel, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 557 would say it hit the spot. It is brought to you by Nourished Kitchen. From preparation to the plate, this recipe takes roughly 4 hours and 45 minutes. With a spoonacular score of 27%, this dish is rather bad. If you like this recipe, you might also like recipes such as Fig Tart, Fresh Fig Tart, and ROSEMARY FIG TART.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 cups all-purpose einkorn flour

1/2 cup almonds

1 tablespoon finely grated orange peel

2 teaspoons chopped fresh rosemary

1/2 teaspoon fine sea salt

3/4 cup cold butter

1 egg yolk

1/4 cup sugar

2 tablespoons cold water

1 tablespoon gelatin

1/4 cup water

1/3 cup cream

2 cups mascarpone cheese

2 cups yogurt

1/4 cup honey

1 teaspoon orange flower water

8 figs quartered

1/4 cup sliced almonds

Equipment:

baking paper

springform pan

food processor

oven

frying pan

bowl

sauce pan

stand mixer

whisk

Cooking instruction summary:

Instructions Make the crust. Line a springform pan with parchment paper. Combine all the ingredients for the tart crust, except the water, into a food processor and process until it forms the texture of cornmeal. Pour the water into the feeder tube, and continue processing until it forms a ball. Spoon the dough into the pan and then prick it all over with the tines of a fork. Set the tart shell into the freezer to chill about 20 minutes, and then heat the oven to 350 F. After about 20 minutes, blind bake the tart shell. Allow it to cool completely while you prepare the filling. Make the tart. Spoon the gelatin into a small bowl, and cover it with water. Allow it to bloom while you prepare the other ingredients 5 to 10 minutes. Warm the cream in a saucepan on the oven until steaming, and then stir in the gelatin mixture until fully dissolved. Spoon the gelatin and cream mixture, mascarpone cheese, yogurt and honey into a stand mixer. Whip with the whisk attachment until lightened and airy. Pour the filling into the springform pan over the tart crust, and then set in the fridge at least 4 hours and up to overnight to set. Very gently unmold the tart, and then arrange the figs and sliced almonds on top. Serve immediately.

 

Step by step:


1. Make the crust.

2. Line a springform pan with parchment paper.

3. Combine all the ingredients for the tart crust, except the water, into a food processor and process until it forms the texture of cornmeal.

4. Pour the water into the feeder tube, and continue processing until it forms a ball.

5. Spoon the dough into the pan and then prick it all over with the tines of a fork. Set the tart shell into the freezer to chill about 20 minutes, and then heat the oven to 350 F.

6. After about 20 minutes, blind bake the tart shell. Allow it to cool completely while you prepare the filling.

7. Make the tart.

8. Spoon the gelatin into a small bowl, and cover it with water. Allow it to bloom while you prepare the other ingredients 5 to 10 minutes.

9. Warm the cream in a saucepan on the oven until steaming, and then stir in the gelatin mixture until fully dissolved.

10. Spoon the gelatin and cream mixture, mascarpone cheese, yogurt and honey into a stand mixer. Whip with the whisk attachment until lightened and airy.

11. Pour the filling into the springform pan over the tart crust, and then set in the fridge at least 4 hours and up to overnight to set.

12. Very gently unmold the tart, and then arrange the figs and sliced almonds on top.

13. Serve immediately.


Nutrition Information:

Quickview
386k Calories
7g Protein
27g Total Fat
27g Carbs
2% Health Score
Limit These
Calories
386k
19%

Fat
27g
43%

  Saturated Fat
15g
97%

Carbohydrates
27g
9%

  Sugar
13g
15%

Cholesterol
73mg
25%

Sodium
182mg
8%

Get Enough Of These
Protein
7g
14%

Vitamin A
816IU
16%

Manganese
0.3mg
15%

Vitamin E
2mg
14%

Vitamin B2
0.22mg
13%

Calcium
113mg
11%

Vitamin B1
0.16mg
11%

Selenium
7µg
10%

Folate
38µg
10%

Phosphorus
92mg
9%

Fiber
2g
8%

Magnesium
30mg
8%

Vitamin B3
1mg
6%

Iron
1mg
6%

Copper
0.12mg
6%

Potassium
180mg
5%

Zinc
0.6mg
4%

Vitamin B5
0.36mg
4%

Vitamin B6
0.06mg
3%

Vitamin B12
0.16µg
3%

Vitamin K
2µg
2%

Vitamin D
0.29µg
2%

Vitamin C
1mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
Easy Turtle Pumpkin Pie

Foodista

Pickled Sugar Pumpkin

Serious Eats

Chickpea and Feta Dip

Kraft Recipes

Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce

Foodista

White Cheddar and Dijon Baked Eggs

Averie Cooks