Fig Tart With Honey Vanilla Ice Cream Recipes

EASY FRESH FIG TART RECIPE

Steps:

• In a bowl of a stand mixer, with a paddle attachment, cream butter and sugar for just a minute until well combined. Add the vanilla, salt and egg yolk. Next, add the flour and combine well. Pro tip - Do not overcream as we do not want to add too much air into the dough.
• Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
• Roll the dough between two pieces of parchment paper dusted with flour to the size of a 9-inch tart pan.Pro tip - This dough is delicate so it is easier to roll it between parchment papers.
• Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan.Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.
• Chill the crust in the fridge for 15 minutes up to 48 hours. Pro tip - If leaving for a long time make sure to wrap in plastic so it does not dry out.
• Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip - It is very essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking.
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with baking sheet. Then, fill the center with pie weights or baking beans (dry beans).
• Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling. Pro tip - This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
• In a large bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract. Pro tip - Alternatively, you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.
• Wash and pat dry the figs then cut into halves or quarters depending on the size.
• In a bowl, combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next, add in the melted butter, flour, lemon juice, zest, vanilla extract. Then, add in the cream and a pinch of salt.
• Pour filling into the partially-baked pastry only about 2/3 full leaving space for the figs.
• Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further.
• Bake for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.Pro tip - Place the pie on a baking tray for easy cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield
• Chill the pie for at least 3 hours, preferably overnight before serving.Pro tip - Cooling the tart will help the custard filling set and taste so much better.

FRESH FIG TART

Steps:

• Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners' sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.
• Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.
• Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.
• Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.
• Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners' sugar, cornstarch and flour into a medium bowl.
• Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.
• Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.
• Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.
• Using a small spatula, spread fig jam over surface of tart in an even layer.
• Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.

FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING

Steps:

• Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
• In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
• Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
• Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
• Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
• While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
• To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.

FIG TART WITH HONEY-VANILLA ICE CREAM

Steps:

• Beat together the whole eggs and yolks. Meanwhile, heat the honey with the cream and milk with the vanilla, lemon peel and coriander. Remove from heat just before it reaches the boiling point.
• Pour the mixture in a thin stream into the eggs and mix thoroughly (if you are using a food processor, remove the bag of coriander seeds and lemon peel when you do this).
• Pour the mixture into a double boiler and place over very hot water on medium heat. (You can also use a thick saucepan placed on an iron trivet over low heat.) If you have removed the coriander bag, return it to the mixture. Cook until thickened to the consistency of custard.
• Remove from heat and cool, whisking occasionally. Remove the coriander bag and the lemon peel. Put the mixture in an ice cream maker and follow the manufacturer's directions.
• When ready to bake the pie shell, preheat the oven to 400 degrees. Peel the figs and cut them in half. Arrange them skin side down with their pointed ends toward the center, in the tart shell. Sprinkle with the sugar and bake for 45 minutes to 1 hour. If the edges of the pie shell start to brown, cover them with foil. Cool the shell on a rack.
• Heat the jam in a small saucepan with the kirsch or framboise. Strain it over the figs. Serve with the ice cream on the side.