Figs are so classically beautiful. They evoke images of woods and Vermeer paintings. They're also a foodie's dream fruit, because you can enjoy them so many ways: fresh, as jam, in prosciutto grilled cheese sandwiches, with hard cheeses like Manchego, as a belgian waffle topping, and on lovely tarts. Somehow, fig recipes are simultaneously elegant and home-y, which make them perfect foods for entertaining. There is a little magic when sharing a fig dish with guests - it seems to celebrate the sense that those guests are not just guests but friends.
The richness and intimacy of those images - a walk through the woods, Vermeer's dimly-lit domestic scenes - feel as natural a part of fall as do wool blazers, pretty scarves and crimson leaves dancing in the crisp autumn wind. It makes me feel home-y and inspires me to whip up a few cozy recipes (like this beautiful fig tart) and share them with a few special friends. Spring makes me restless for adventure and fall makes me especially thankful for my little family and true friends, as well as everyone else who has shared a fun memory with me, contributed something invaluable to my experience, or has welcomed the same from me.
fig, mascarpone, and pistachio tart
for the pastry
2 c all-purpose flour
2.3 oz shelled raw pistachios
4 tbsp sugar
7 tbsp cold butter
1 egg yolk
3-4 tbsp cold water
1. Finely grind flour, pistachios, sugar in a food processor.
2. Cut cold butter into the flour mixture in the processor or with a pastry cutter until mix forms crumbs the size of small peas.
3. Add the yolk and drizzle the water into the mix just until a dough begins to form when pressed between two fingers, careful not to overmix.
4. Form the pastry into a ball and refrigerate for at least 1h (or freeze for a shorter amount of time).
5. Preheat the oven to 425.
6. After refrigerated, press the dough into the tart pan. Prick the bottom of the dough with a fork, cover with parchment, and weigh down with dry beans or pie weights. (Freeze for a few minutes if the dough softens.)
7. Bake 13-15 minutes until the edges begin to lightly brown. Remove the weights and parchment, and bake another 3-5 minutes, until the crust is completely golden-brown. Cool on a rack.
for filling
2-1/4 c mascarpone cheese
1/4 c brown sugar
1/2 c heavy cream
1 tsp vanilla extract
freshly grated zest from 1 lemon
1. In a mixer bowl with the whisk attachment, whip the mascarpone, sugar, and cream on medium-high until soft peaks form.
2. Add the vanilla and zest and whip just until stiff peaks form, careful not to overmix.
3. Spoon into the cooled tart shell and smooth the surface with a spatula.
for topping
2 baskets of figs
2 tbsp honey
2 tbsp raspberry jam (alternatively, fig or apricot)
1. Quarter the figs and arrange on top of the mascarpone filling.
2. Warm the honey and jam together (stovetop or microwave). Brush over the figs.
(makes one 9" tart, or six 4.5" tarts... it's more fun when there's enough to share)
2 c all-purpose flour
2.3 oz shelled raw pistachios
4 tbsp sugar
7 tbsp cold butter
1 egg yolk
3-4 tbsp cold water
1. Finely grind flour, pistachios, sugar in a food processor.
2. Cut cold butter into the flour mixture in the processor or with a pastry cutter until mix forms crumbs the size of small peas.
3. Add the yolk and drizzle the water into the mix just until a dough begins to form when pressed between two fingers, careful not to overmix.
4. Form the pastry into a ball and refrigerate for at least 1h (or freeze for a shorter amount of time).
5. Preheat the oven to 425.
6. After refrigerated, press the dough into the tart pan. Prick the bottom of the dough with a fork, cover with parchment, and weigh down with dry beans or pie weights. (Freeze for a few minutes if the dough softens.)
7. Bake 13-15 minutes until the edges begin to lightly brown. Remove the weights and parchment, and bake another 3-5 minutes, until the crust is completely golden-brown. Cool on a rack.
2-1/4 c mascarpone cheese
1/4 c brown sugar
1/2 c heavy cream
1 tsp vanilla extract
freshly grated zest from 1 lemon
1. In a mixer bowl with the whisk attachment, whip the mascarpone, sugar, and cream on medium-high until soft peaks form.
2. Add the vanilla and zest and whip just until stiff peaks form, careful not to overmix.
3. Spoon into the cooled tart shell and smooth the surface with a spatula.
2 baskets of figs
2 tbsp honey
2 tbsp raspberry jam (alternatively, fig or apricot)
1. Quarter the figs and arrange on top of the mascarpone filling.
2. Warm the honey and jam together (stovetop or microwave). Brush over the figs.
(makes one 9" tart, or six 4.5" tarts... it's more fun when there's enough to share)
l i v e e x u b e r a n t l y™
image by natalie @ calliope; fig tart photo & recipe by dessertsforbreakfast; quote via lifesajournal; party photo via awelltraveledwoman
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