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:
covered percent of daily need
