Fig and Date Tarts with Cumin-Chocolate Syrup

Fig and Date Tarts with Cumin-Chocolate Syrup
Staff Writer
Anders Schønnemann

Fig and Date Tarts with Cumin-Chocolate Syrup

These individual triangular, free-form tarts use my favorite type of pastry, made with cream cheese. It is wonderfully light, flaky, buttery, and melts in the mouth. What’s more, cream-cheese pastry is infinitely versatile and the quickest pastry you can make — I promise.

There is no baking blind or tart pan required, so it’s a useful technique to have in your repertoire for making all kinds of beautiful tarts.

4
Servings
1133
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 cup plus 2 tablespoons unsalted butter, at room temperature
  • 10 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour, plus more for rolling dough
  • 1 egg yolk, for glazing
  • 6-8 firm fresh figs, trimmed and halved
  • 12-18 Medjool dates, pitted
  • Demerara sugar, for sprinkling
  • 1/3 cup water
  • 1/2 cup sugar, preferably organic
  • 5 teaspoons cumin seeds
  • 7 ounces 70-percent dark chocolate, chopped

Directions

With a wooden spoon, cream together the butter, cream cheese, and vanilla until smooth and fully mixed. Gradually stir in the flour to form a dough; use a mixer if this becomes heavy work. Wrap the pastry in plastic wrap and refrigerate for 2 hours until set and quite firm.

Dust plenty of flour over the work surface, then divide the dough into 4 larger pieces or 6 more modest-sized pieces and roll each to 1/8-inch-thick. Use a saucer or large metal cutter to cut out rounds.

Brush each disc with egg yolk, then roll 1 section of the perimeter in to form a rolled edge, then turn the disc 1/3 of a turn and roll again, then repeat for the final side. This forms the sides of your 3-point tart. Brush the tart shells with the remaining egg yolk and refrigerate for 10 minutes.

Preheat the oven to 350 degrees.

Place one fig half, cut side up, in each corner of a tart and a date between each fig half. Sprinkle liberally with Demerara sugar. Bake for 20-25 minutes until golden and crisp.

Bring the water, sugar, and cumin seeds to a boil and simmer for 5 minutes until the cumin has infused the syrup fully. Strain the seeds out, add to the chocolate in a bowl, and whisk until melted and smooth.

Serve the tarts warm or at room temperature with the cumin-chocolate syrup drizzled over the top.

Nutritional Facts

Total Fat
48g
69%
Sugar
30g
33%
Saturated Fat
24g
100%
Cholesterol
67mg
22%
Carbohydrate, by difference
149g
100%
Protein
24g
52%
Vitamin A, RAE
308µg
44%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
187mg
19%
Choline, total
62mg
15%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
255µg
64%
Iron, Fe
13mg
72%
Magnesium, Mg
150mg
47%
Manganese, Mn
2mg
100%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
406mg
58%
Riboflavin
1mg
91%
Selenium, Se
51µg
93%
Sodium, Na
393mg
26%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
105g
4%
Zinc, Zn
3mg
38%

Fig Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Fig Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.