Fig Tart With A Rosemary Cornmeal Crust And Lemon ... |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This dessert is dense, tart, sweet and earthy all in one bite. Picture yourself in control of all the elements as you call upon your inner goddess/god. SUGGESTED WINE BARRA MUSCAT CANELLI $16-$18 Ingredients:
crust |
• 1 1/2 cups all-purpose flour |
• 1/2 cup yellow cornmeal (not stone-ground) |
• 1 tablespoon sugar |
• 1/4 teaspoon salt |
• 1 stick (1/2 cup) cold unsalted butter, cut into pieces |
• 2 tablespoons finely chopped fresh rosemary |
• 4 to 5 tablespoons ice water |
• 1/4 tsp lemon zest |
• 1/4 c toasted walnuts (optional) |
filling |
• 1 cup walnut halves, toasted |
• 1 (8 ounce) package dried figs, stems removed, halved |
• 1/2 cup raisins |
• 2 tablespoons grated lemon zest |
• 1/2 cup honey |
• 1/4 cup brandy |
• 1/2 teaspoon ground cinnamon |
lemon cream |
• 1 cup cream cheese (8 oz), whipped |
• 1/4 cup powdered sugar |
• zest of 1 large lemon |
• dash salt |
• 1/2 teaspoon lemon juice |
• 1/2 c whipped cream sweetened with 2 t powdered sugar or 1/2 cup whipped topping, thawed |
Directions:
1. Crust
2. Pulse together flour, cornmeal, sugar, and salt in a food processor. Add walnuts, butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
3. Gently squeeze a small handful: If it does not hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test. This can be done easily by placing the water in a squeeze bottle and spritzing the mixture between pulses.
4. Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.
5. Filling
6. In a food processor, grind the nuts finely. Add the figs, raisins, and lemon zest. Process until the mixture sticks together like paste.
7. Place the honey in a mixing bowl. Add the bourbon or brandy and cinnamon. Whisk to combine. Add the fig mixture and mix slowly to combine. Spoon into the dough-lined pan, spreading evenly.
8. Set oven at 375. Bake 35 minutes for a large tart or 20 minutes for smaller tarts or until filling is set and crust is golden.
9. Lemon Cream
10. Combine all ingredients in a bowl. Spread the lemon cream on top of the tart. Garnish with candied lemon zest.
11. Serve small slices with Rosemary and Lemon Infused Panna Cotta. An alternative is to substitute Almonds, Dates and Orange Zest for the Walnuts, Figs and Lemon.
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