Skip to main content

sunny black fig tart with a meyer lemon glaze and armagnac drizzle


 First ripe black figs are sliced and artfully arranged in an unbaked buttery tart shell.  They are brushed with a Meyer lemon glaze, sprinkled with Armagnac and baked in a hot oven for about 45 minutes.  I like to serve slices of fig tart with spoonfuls of crème fraîche, creating a simply luscious dessert for the fig lovers in my life.  I say, the more figs the merrier however the amount of figs and their arrangement is up to you.  Because I find it easier to roll out- my favorite tart dough is made using an egg whisked together with a teaspoon of ice water.  The tart shell doesn't need to be pre-baked and works very well with this quite saucy fig filling.  I also brush a small amount of the lemon glaze on the tart shell bottom before I arrange my fig slices, just to seal it up a bit.  Try to stick with a tablespoon of Armagnac sprinkled over the figs before baking as not to add too much additional liquid.  The abundant hot bubbling fig slices, lemon glaze and armagnac filling will magically reabsorb into the fruit as the tart cools after baking and becomes a perfect jammy consistency before slicing.  Don't forget the crème fraîche topping, although whipped cream would be nice as well.

For the Tart Shell
makes a 9" tart

1&1/4 cups all purpose flour
1 teaspoon sugar
1/2 teaspoon sea salt
3/4 stick unsalted chilled butter, cut in bits
1 large egg
1 teaspoon ice water

Place the flour, sugar and salt in the bowl of a food processor, pulse several times to combine.  Add the chilled butter bits and pulse about 15 times or until you have a coarse mixture with a very small pebbles of butter.  Whisk the egg with the ice water and pour into the flour mixture, pulse until mixture clumps together.  Turn out the dough and form into a ball, kneading a few times to further distribute butter.  Flatten into a disc shape, wrap in plastic or wax paper and refrigerate for one hour.
Preheat the oven to 400F.
Remove the dough from the refrigerator.  The dough can rest on the counter until it softens slightly before rolling.  Roll the dough into a circle large enough to fit into the 9" tart pan with a little extra hanging over the pan's edges.  Trim the dough.  

For the Fig Filling

1 quart ripe black figs, cut into quarters
1/3 cup powdered sugar
1 tablespoon water
Zest of 1 Meyer lemon, about 1 tablespoon
1 tablespoon Armagnac, for drizzling on top

Whisk together the powdered sugar, water and lemon zest in a small bowl.  Brush a spoonful onto the tart shell.  Arrange the fig slices with the cut sides facing up, in a circle covering the tart shell.  Brush the remaining lemon glaze over the figs and drizzle on the Armagnac.  Bake for 45 minutes, until figs are slightly browned on edges and filling is bubbly hot.  Tart shell will be browned.  Remove from the oven and cool on a rack.  Serve at when cooled with crème fraîche or whipped cream.
Serves 8


Comments

  1. Players also can split their playing cards up to as} a most of three times. This model of the sport is played out in the same way as the original model, except with Blackjack Surrender the player has the option to surrender after the first two playing cards are dealt. If this feature is taken, the player will recuperate half of his/her stake. On our top-rated record you’ll find loads of places to attempt free blackjack games. With instant set-up and no downloads required, free play blackjack games are a great way|a good way|an efficient way} to 카지노사이트 play for fun, or check new strategies. Besides the varied versions of Vingt-et-Un, the popularity of the card games expanded through North America.

    ReplyDelete

Post a Comment

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

no-knead overnight pane integrale

  Everyone loves an easy overnight no knead bread recipe, but in order to achieve the perfect overnight no- knead pane integrale or whole grain loaf for your taste, you must tinker with the ratio of bread flour and whole grain flour.  You must tinker with the flours by using a scale and keeping track of your flour ratios for the success of your future loaves.  Introducing whole grains to a loaf can be tricky, add too much and the resulting loaf may be too dense and gritty.  I love the flavor of whole grains in my bread but I prefer only a third of the flour to be whole grain while the rest of the loaf is straight bread flour.  I like the super 10 grain blend from KAF at about a 30 percent ratio to the bread flour in my pane integrale.  I discovered this while experimenting with whole grain flours to add flavor to my loaf.  The Super 10 grain blend has, spelt, millet, rye flakes, barley flakes, quinoa flakes, chia seed, amaranth, teff, buckwheat and sorghum.  I counted 10 grains, includ