Fig Tartserves 8
Fig jam intensifies the fruit flavor in this tart. We make our own jam, but high-quality commercial versions work nicely as well. We like the free-form shape and rustic feel of the tart and have shaped them smaller to make individual tarts and larger to feed a crowd. Whipped cream, slightly sweetened, is a nice addition.
1/2 recipe basic pastry
1/4 cup fig jam
1 pound fresh figs, stemmed and halved lengthwise
1/3 cup plus 1 teaspoon sugar
1/4 cup heavy cream
1 tablespoon unsalted butter
1 large egg
2 tablespoons milk
1. Preheat the oven to 400°F. Lightly butter a baking sheet and set it aside.
2. Divide the pastry in half. On a lightly floured surface, roll each piece of dough into a 9-inch circle. Place the pastry on the prepared baking sheet; overlapping the two circles a little on one side is okay as the edges will be folded in later. Spread 2 tablespoons of jam evenly over each piece of pastry, leaving a 11/2-inch border. Arrange the figs over the jam. Cover the tarts with plastic wrap and set them aside.
3. In a small saucepan, cook 1⁄3 cup of the sugar over medium-high heat without stirring until it melts and turns amber in color. Remove the pan from the heat and carefully stir in the cream and butter, stirring until the mixture is smooth. Brush the tops of the figs with the caramel mixture. Fold the edge of the pastry over the outer edge of the figs, pleating the dough to hold it in place.
4. In a small bowl, whisk together the egg and milk. Brush the edges of the pastry with the egg mixture and then sprinkle with the remaining 1 teaspoon of sugar. Bake for about 25 minutes, until the pastry is golden brown and the figs are just tender. Serve warm or at room temperature, cut into generous wedges.
Basic Pastrymake s pastry for two 9 -or 10-inch pie shells or one double-crust 9-inch pie
3 cups all-purpose flour
1 teaspoon salt
1 cup plus 3 tablespoons shortening
1 l arge egg
1/2 cup plus 1 to 3 tablespoons ice water
1 tablespoon distilled white vinegar
1. Place the flour and salt in a food processor and pulse to combine. Add the shortening and pulse until the mixture resembles coarse meal. Transfer to a medium bowl and set aside.
2. In a small bowl, whisk together the egg, 1⁄3 cup of the ice water, and the vinegar. Pour the egg mixture over the flour mixture and stir with a fork just until the dough comes together. If the dough is too dry, add more water, 1 tablespoon at a time.
Copyright © 2009 by Sam Beall; Introduction by Molly O'Neill. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
