Fresh Fig and Raspberry Tart with Honey Recipe
Daily Value: 17%
Vegetarian, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||51µg||13%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
A gorgeous and summery tart recipe that's topped with warmed honey.
For the dough:
- 1 cup (140 grams) all-purpose flour
- ½ cup (40 grams) sliced blanched almonds
- ½ cup (100 grams) sugar
- ½ teaspoon salt
- 6 tablespoons (3 ounces/85 grams) unsalted butter, cut into ½-inch (1.5-centimeters) pieces and chilled
- 2 large egg yolks
- ¾ teaspoon almond extract
For the filling:
- ¼ cup (65 grams) raspberry jam (with seeds or seedless)
- 12 ripe fresh figs
- 1 ¼ cups (6 ounces/170 grams) raspberries
- 3 tablespoons (45 milliliters) honey, warmed
For the dough:
In a food processor fitted with the metal blade, grind the flour, almonds, sugar, and salt until the almonds are very fine and powdery. Add the butter and pulse until the butter is in very small pieces about the size of grains of rice. Add the egg yolks and the almond extract, then let the machine run until the dough starts to come together. Transfer the dough to a work surface, knead it briefly with your hands until smooth, and press the dough into a disk.
Very lightly butter a 9-inch (23-centimeter) tart pan with a removable bottom or use one with a nonstick coating. Transfer the dough disk to the pan. Using your hands, press the dough as evenly as possible into the bottom and up the sides of the pan. Freeze the dough-lined tart pan for at least 30 minutes.
Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
Set the tart pan on a baking sheet and prick the frozen tart dough about 10 times with a fork. Line the dough with a sheet of aluminum foil and fill with pie weights or dried beans. Bake the tart shell on the baking sheet until the dough is set, about 20 minutes. Remove the foil and pie weights and continue to bake until the tart shell is deep golden brown, about 10 minutes more. Let cool completely.
For the filling:
Spread the raspberry jam in an even layer in the bottom of the cooled tart shell. Trim the hard stem ends from the figs and quarter them lengthwise. Arrange the figs in the tart shell in 2 concentric circles, cut sides up, fitting them snugly against the sides of the tart shell and each other. Arrange the raspberries snugly in the center. Drizzle the warm honey over the tart.
Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well). Gently press down on the outer ring and let the ring fall to the countertop. Set the tart on a flat surface. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate. (If it doesn’t release cleanly, simply serve the tart on the pan bottom.)
Makes one 9-inch (23-centimeter) tart
Adapted from "Ready for Dessert" by David Lebovitz (Ten Speed Press, 2010).Servings: 8
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