ezRecipe-Zee: Cooking Recipe: How to make Almond-Crusted Fig Tart

Almond-Crusted Fig Tart - {Crostata Di Fichi Mandorlati}

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	April 15, 2008
Calories:	394
Serves:	6
Prep. Time:	0:00
Category:	Desserts / Sweets, Cakes / Pies / Pastries, Copy Cat / Restaurant

Ingredients:

                    === CRUST ===
1/2   cup           blanched almonds
2     teaspoons     fennel seeds
2     teaspoons     aniseeds
1     cup           all-purpose flour
6     tablespoons   very cold sweet butter
1/2   cup           confectioners' sugar
1/2   teaspoon      fine sea salt
1     large         egg
1     tablespoon    cold water
                    Butter
                    === FILLING ===
1 1/2 cups          heavy cream
1     large         bay leaf
1     teaspoon      aniseeds
1     teaspoon      fennel seeds
1     large         egg
1     tablespoon    confectioners' sugar
12                  black or green figs - (to 14)
12    whole         blanched almonds - (to 14)
2     tablespoons   dark brown sugar

Directions: one line for each direction. When saved the lines will be numbered.

Crust: In the bowl of a food processor, pulse the almonds with the fennel and aniseeds, breaking into coarse crumbs. Add 1 cup flour, 6 tablespoons butter, sugar, and salt and pulse 10 to 12 times to create the texture of coarse crumbs. Add the egg mixture and pulse 8 to 10 times, just until the pastry begins to come together.
Turn the mixture out onto a lightly floured board and form into a ball. Flatten the ball and press the dough onto the surface of a buttered 10-inch tart pan. Cover with plastic wrap and freeze 30 minutes.
Preheat the oven to 400 degrees.
Prick the surface of the pastry with a fork and bake 12 to 14 minutes, or until it is firm and pale gold. Cool thoroughly.
Filling: Preheat the oven to 375 degrees.
In a medium saucepan, combine the cream, bay leaf, aniseeds, and fennel seeds over high heat and bring to a simmer. Lower the heat and let the cream infuse and reduce by 1/3. Remove the pan from the flame, cover and permit to cool. Strain the cream and add the egg and confectioners' sugar, blending carefully.
Starting at the base, slit each fig almost in half, leaving stem end intact. Stuff each fig with an almond, press the halves together, and stand each fig up in the pastry shell.
Pour the custard around the figs. Dust the top with brown sugar and bake for 25 minutes, or until the custard is set and crusted dark gold. Cool for 10 minutes, then remove the tin, and cool 20 minutes before serving.
This recipe yields 6 to 8 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 394

Calories from Fat 67.4%

Total Fat

30g

Cholesterol

144mg

Sodium

45mg

Carbohydrate

25g

Dietary Fiber

Protein

Points 10

Exchanges: 1 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-2E07) - from the TV FOOD NETWORK