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Prep Time: Cook Time: Total Time:
Ingredients
1 tart dough recipe:
Ingredients
8 tablespoons unsalted butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/4 cups bleached all purpose flour
Directions
1.Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with paddle and beat on medium speed for 5 minutes until the mixture is fluffy, soft and almost white in color.
2.Beat in the vanilla and the egg yolk and continue beating for another two minutes until the mixture is soft and resembles butter cream.
3.Place the flour in a strainer and sift it all at once over the butter mixture using a rubber spatula.
4.Fold the dough until no traces of flour remain.
5.Scrape the dough onto the center of a 12 inch square of plastic wrap and shape it into a rough disk.
6.Cover with another 12 inch piece of plastic and press the dough until it is about 1/4 inch thick.
7.Refrigerate
For filling:
1/3 cup light sour cream
1 cup marscapone cheese (8 oz..)
3 tablespoons honey, divided
2 teaspoons finely grated zest of lemon
1/8 teaspoon salt
2 tablespoons red currant or fig jelly
1 1/2 pounds fresh figs
Directions
. Make and bake the crust.
This can be done a day ahead, if you like.
2. Prepare filling:
Whisk together sour cream, marscapone, 2 tablespoons honey, lemon zest, and salt in a bowl.
This also can be done a day ahead and kept tightly covered in the fridge.
Pour into baked dough.
3. Heat remaining teaspoon honey and jelly in small saucepan over low heat, whisking until the jelly melts.
4. While the glaze cools a bit, slice the figs lengthwise into 1/4 inch slices and arrange over cream.
Brush figs with honey glaze.
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FIG Tart Recipe with Dough
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
1 tart dough recipe:
Ingredients
8 tablespoons unsalted butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/4 cups bleached all purpose flour
Directions
1.Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with paddle and beat on medium speed for 5 minutes until the mixture is fluffy, soft and almost white in color.
2.Beat in the vanilla and the egg yolk and continue beating for another two minutes until the mixture is soft and resembles butter cream.
3.Place the flour in a strainer and sift it all at once over the butter mixture using a rubber spatula.
4.Fold the dough until no traces of flour remain.
5.Scrape the dough onto the center of a 12 inch square of plastic wrap and shape it into a rough disk.
6.Cover with another 12 inch piece of plastic and press the dough until it is about 1/4 inch thick.
7.Refrigerate
For filling:
1/3 cup light sour cream
1 cup marscapone cheese (8 oz..)
3 tablespoons honey, divided
2 teaspoons finely grated zest of lemon
1/8 teaspoon salt
2 tablespoons red currant or fig jelly
1 1/2 pounds fresh figs
Directions
. Make and bake the crust.
This can be done a day ahead, if you like.
2. Prepare filling:
Whisk together sour cream, marscapone, 2 tablespoons honey, lemon zest, and salt in a bowl.
This also can be done a day ahead and kept tightly covered in the fridge.
Pour into baked dough.
3. Heat remaining teaspoon honey and jelly in small saucepan over low heat, whisking until the jelly melts.
4. While the glaze cools a bit, slice the figs lengthwise into 1/4 inch slices and arrange over cream.
Brush figs with honey glaze.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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