All of sudden, ‘POW’! The figs (desert king variety) from the tree in our back yard are ripe and ready, thanks to very warm weather…with the weight of loaded figs, some branches are bowing… Long live the King!
Oh yai yai! Why couldn’t they be ready a few at a time? Given away to friends and neighbors but we still have plenty left…and some of them past prime and getting way too mushy.
I have copies of fig tart/cake recipes from fellow food bloggers and all are fabulous though, I decided to challenge the recipe from an old Today’s Cooking Magazine, just because of the raspberry sauce. Although it’s not difficult, this requires patience…it needs a lot of nap, I mean rest time. .
Ingredients and Instruction for one 9 inch tart pan (Print Recipe Here)
For crust – Or use your favorite recipe for biscuit base. My past recipe is here
- 35g Viscosity flour (薄力粉)
- 140g Bread flour (強力粉)
- 125g unsalted butter, cubed
- 1 egg yolk, mix with salt and milk from below in a small bowl
- 3/4 teaspoon of salt
- 40g milk
- Put flours and cubed butter in a large bowl and keep in the freezer for at least 1 hour.
- Put #1 mixture in a food processor and run until it looks like cornmeal. Add egg mixture and quickly combine until it just comes together. Wrap in plastic wrap and refrigerate to rest for 2-3 hours.
For Almond Cream
- 90g unsalted butter, at room temperature
- 70g granulated sugar
- A pinch of salt
- 1 egg beaten
- 90g almond flour
- Put butter and sugar in large bowl and whisk well until color gets light and fluffy.
- Add beaten egg at little at a time, whisk until smooth.
- Add almond flour and combine well. Chill for about 1 hour in refrigerator.
Set biscuit batter in a tart pan – dust with flour on a clean flat surface. roll out the batter to one size larger than pan and fit in the pan (1/4 inch thick?). If the batter gets too soft, put back in the refrigerator for a few minutes. Roll the rolling pin on top of the pan to cut off the excess dough. Prick bottom with fork. Keep in the refrigerator until ready.
Assemble and Bake – Heat oven to 356 F. Slice figs, skin on (you need about 6-8 figs) in wedges. Put almond cream in a piping bag with 1/2 inch round tip (if the cream is too cold, whisk to make smooth first). Pipe out from center of tart (it is not necessary but I smoothed out with a rubber spatula). Arrange fig wedges on top of almond cream, place it on a large cooking sheet to prevent spillage. Put in the oven and bake for about 1 hour. When it’s done, place on cooling rack.
Raspberry sauce – 200g of frozen raspberries or fresh raspberries and 100g granulated sugar in a food processer, run until pureed. Strain through mesh to remove seeds. Add 1 drop of food coloring to enhance color (optional). Note: for short cut, I used seedless raspberry jam, thinned with little bit of warm water. Spread the raspberry sauce on top of cooled tart. decorate with skinned, wedged cut figs and mint leaves. Voila!Okey-dokey…What do I do with rest of figs?
It’s true! Delicious food makes you happy even for the time being!
Clap along if you feel like happiness is the truth!