Fig and Raspberry Tart with Honey
By Tested and perfected in the Sur La Table kitchen, Image by Rosana Machiela
Images
Serves
1, 9-inch pie crust and 4 (4½-inch) tarts
Ingredients
- Tart:
- All-purpose flour, for dusting
- 1 recipe Pie Dough (recipe follows)
- 1 cup mascarpone cheese
- ¼ cup heavy whipping cream
- ¼ cup granulated sugar
- 2 tablespoons orange juice
- 8 fresh figs, stemmed and quartered lengthwise
- 1-½ cups (8-ounces) fresh raspberries, picked over and rinsed
- 2 tablespoons honey, warmed
- Pie Dough:
- 1 ¼ cups (6 ¼ ounces) unbleached all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- 1 stick (4 ounces) cold, unsalted butter, cut into ½-inch cubes
- 3 to 4 tablespoons ice water
Procedure
This colorful tart is bursting with fresh fruit flavors and is very simple to make. Prepare the tart shells and the cream filling ahead of time and assemble the tarts as you need them.
To make the dough: This recipe produces a simple, lightly sweetened crust that can be used with all types of fillings. You can make the dough ahead of time, wrap in plastic, and refrigerate up to 2 days, or freeze for 1 month.
Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap, and refrigerate for 30 minutes before using.
To make the tart: Preheat an oven to 350°F and position an oven rack in the center of the oven.
b>To prepare the tart shell: Lightly dust a clean work surface with flour and divide pie dough in four. Roll out each piece of pie dough into a circle with a 6-inch diameter. Fit dough circle into fluted tart pan with removable bottom. Bring the dough up the sides of the pan and trim any excess dough. Press dough gently into the flutes of the tin with the side of your finger to create a fluted edge. Repeat with remaining three pans. Transfer to the freezer until firm, about 15 minutes.
To blind bake the tart shell: Line the chilled tart shell with heavy-duty foil, pressing the foil firmly and smoothly into the crevices of the pan. Fill the pan with pie weights. Make sure the weights reach up the sides to the rim of the pan (the center does not need to be filled quite as full). Bake the shell for 15 minutes, until the foil comes away from the dough easily. Remove the pan from the oven, remove the foil and the pie weighs and prick the uncooked pastry base with a fork. Return pan to oven and continue baking the shell until the crust is golden-brown, for about 10 to 12 minutes. Allow to cool.
To assemble the tart: In the bowl of a stand mixer fitted with a whip attachment, beat the mascarpone, cream and sugar until the mixture is smooth, about 30 seconds. Stir in the orange juice and spread the mixture evenly across the bottom of the tart shells. Arrange the 8 fig quarters in each tart shell cut sides up, fitting the figs tightly against the sides of the tart shell and each other. Arrange the raspberries in the center of the tart shell and drizzle the warmed honey all over the tart.
To serve: Remove the sides and bases of the tart pans and serve.
To make the dough: This recipe produces a simple, lightly sweetened crust that can be used with all types of fillings. You can make the dough ahead of time, wrap in plastic, and refrigerate up to 2 days, or freeze for 1 month.
Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap, and refrigerate for 30 minutes before using.
To make the tart: Preheat an oven to 350°F and position an oven rack in the center of the oven.
b>To prepare the tart shell: Lightly dust a clean work surface with flour and divide pie dough in four. Roll out each piece of pie dough into a circle with a 6-inch diameter. Fit dough circle into fluted tart pan with removable bottom. Bring the dough up the sides of the pan and trim any excess dough. Press dough gently into the flutes of the tin with the side of your finger to create a fluted edge. Repeat with remaining three pans. Transfer to the freezer until firm, about 15 minutes.
To blind bake the tart shell: Line the chilled tart shell with heavy-duty foil, pressing the foil firmly and smoothly into the crevices of the pan. Fill the pan with pie weights. Make sure the weights reach up the sides to the rim of the pan (the center does not need to be filled quite as full). Bake the shell for 15 minutes, until the foil comes away from the dough easily. Remove the pan from the oven, remove the foil and the pie weighs and prick the uncooked pastry base with a fork. Return pan to oven and continue baking the shell until the crust is golden-brown, for about 10 to 12 minutes. Allow to cool.
To assemble the tart: In the bowl of a stand mixer fitted with a whip attachment, beat the mascarpone, cream and sugar until the mixture is smooth, about 30 seconds. Stir in the orange juice and spread the mixture evenly across the bottom of the tart shells. Arrange the 8 fig quarters in each tart shell cut sides up, fitting the figs tightly against the sides of the tart shell and each other. Arrange the raspberries in the center of the tart shell and drizzle the warmed honey all over the tart.
To serve: Remove the sides and bases of the tart pans and serve.
Fig and Raspberry Tart with Honey
By Tested and perfected in the Sur La Table kitchen, Image by Rosana Machiela
Serves
1, 9-inch pie crust and 4 (4½-inch) tarts
Ingredients
- Tart:
- All-purpose flour, for dusting
- 1 recipe Pie Dough (recipe follows)
- 1 cup mascarpone cheese
- ¼ cup heavy whipping cream
- ¼ cup granulated sugar
- 2 tablespoons orange juice
- 8 fresh figs, stemmed and quartered lengthwise
- 1-½ cups (8-ounces) fresh raspberries, picked over and rinsed
- 2 tablespoons honey, warmed
- Pie Dough:
- 1 ¼ cups (6 ¼ ounces) unbleached all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- 1 stick (4 ounces) cold, unsalted butter, cut into ½-inch cubes
- 3 to 4 tablespoons ice water
Procedure
This colorful tart is bursting with fresh fruit flavors and is very simple to make. Prepare the tart shells and the cream filling ahead of time and assemble the tarts as you need them.
To make the dough: This recipe produces a simple, lightly sweetened crust that can be used with all types of fillings. You can make the dough ahead of time, wrap in plastic, and refrigerate up to 2 days, or freeze for 1 month.
Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap, and refrigerate for 30 minutes before using.
To make the tart: Preheat an oven to 350°F and position an oven rack in the center of the oven.
b>To prepare the tart shell: Lightly dust a clean work surface with flour and divide pie dough in four. Roll out each piece of pie dough into a circle with a 6-inch diameter. Fit dough circle into fluted tart pan with removable bottom. Bring the dough up the sides of the pan and trim any excess dough. Press dough gently into the flutes of the tin with the side of your finger to create a fluted edge. Repeat with remaining three pans. Transfer to the freezer until firm, about 15 minutes.
To blind bake the tart shell: Line the chilled tart shell with heavy-duty foil, pressing the foil firmly and smoothly into the crevices of the pan. Fill the pan with pie weights. Make sure the weights reach up the sides to the rim of the pan (the center does not need to be filled quite as full). Bake the shell for 15 minutes, until the foil comes away from the dough easily. Remove the pan from the oven, remove the foil and the pie weighs and prick the uncooked pastry base with a fork. Return pan to oven and continue baking the shell until the crust is golden-brown, for about 10 to 12 minutes. Allow to cool.
To assemble the tart: In the bowl of a stand mixer fitted with a whip attachment, beat the mascarpone, cream and sugar until the mixture is smooth, about 30 seconds. Stir in the orange juice and spread the mixture evenly across the bottom of the tart shells. Arrange the 8 fig quarters in each tart shell cut sides up, fitting the figs tightly against the sides of the tart shell and each other. Arrange the raspberries in the center of the tart shell and drizzle the warmed honey all over the tart.
To serve: Remove the sides and bases of the tart pans and serve.
To make the dough: This recipe produces a simple, lightly sweetened crust that can be used with all types of fillings. You can make the dough ahead of time, wrap in plastic, and refrigerate up to 2 days, or freeze for 1 month.
Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap, and refrigerate for 30 minutes before using.
To make the tart: Preheat an oven to 350°F and position an oven rack in the center of the oven.
b>To prepare the tart shell: Lightly dust a clean work surface with flour and divide pie dough in four. Roll out each piece of pie dough into a circle with a 6-inch diameter. Fit dough circle into fluted tart pan with removable bottom. Bring the dough up the sides of the pan and trim any excess dough. Press dough gently into the flutes of the tin with the side of your finger to create a fluted edge. Repeat with remaining three pans. Transfer to the freezer until firm, about 15 minutes.
To blind bake the tart shell: Line the chilled tart shell with heavy-duty foil, pressing the foil firmly and smoothly into the crevices of the pan. Fill the pan with pie weights. Make sure the weights reach up the sides to the rim of the pan (the center does not need to be filled quite as full). Bake the shell for 15 minutes, until the foil comes away from the dough easily. Remove the pan from the oven, remove the foil and the pie weighs and prick the uncooked pastry base with a fork. Return pan to oven and continue baking the shell until the crust is golden-brown, for about 10 to 12 minutes. Allow to cool.
To assemble the tart: In the bowl of a stand mixer fitted with a whip attachment, beat the mascarpone, cream and sugar until the mixture is smooth, about 30 seconds. Stir in the orange juice and spread the mixture evenly across the bottom of the tart shells. Arrange the 8 fig quarters in each tart shell cut sides up, fitting the figs tightly against the sides of the tart shell and each other. Arrange the raspberries in the center of the tart shell and drizzle the warmed honey all over the tart.
To serve: Remove the sides and bases of the tart pans and serve.