Sweetened crème fraîche, balsamic vinegar glaze and a puff pastry crust give this rustic fig tart a sophisticated edge. Look for fresh figs in late summer, when they've had ample time to ripen on the tree.
This venerable fruit, a member of the mulberry family, was first cultivated five thousand years ago in the area that is now Turkey, Armenia, Iran and Iraq, and along the eastern shore of the Mediterranean. In the first century A.D., Pliny the Elder described the fig as restorative, and he believed regular consumption would increase the strength of young people and preserve the health of the elderly while keeping them wrinkle-free.
The puff pastry crust used in this recipe can either be homemade or store-bought. If using frozen puff pastry, be sure to thaw the pastry in the wrapping to prevent condensation from accumulating on the pastry during the thawing process. Store-bought puff pastry sometimes cracks along seams when unfolded. To prevent cracks, leave the pastry folded when you roll it. When brushing the pastry with egg wash, be careful not to let any drip down the sides; it will cause the dough to stick to the pan and prevent it from rising properly.
RECIPE
FIG TART
Serves 4 to 6
Ingredients:
- Flour, for work surface
- 1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
- 1 large egg yolk beaten with 1 teaspoon water, for egg wash
- 8 ounces mascarpone cheese, softened
- 1 cup crème fraîche
- 4 tablespoons confectioners' sugar
- 2 pints black or purple figs, stemmed and quartered
- 1/4 cup fig or red currant jam
- 2 tablespoons balsamic vinegar
Directions:
- Preheat oven to 375 degrees F. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or a sharp paring knife. Transfer to a baking sheet; place in freezer.
- Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through).
- Bake pastry crust about 20 minutes, or until the pastry crust is golden. Remove from oven and transfer to a rack to cool completely. When cool, remove from the pan. Place on a serving platter or board.
- Place the mascarpone cheese in the bowl of an electric mixer and beat until smooth. Add the crème fraîche and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 to 3 minutes. Transfer to the refrigerator to chill for 30 minutes. Spread the filling into the cooled crust and arrange the figs on top, pressing them into the filling slightly.
- Make the glaze by combining jam and balsamic vinegar in a small saucepan. Set over medium-high heat and bring to a boil, stirring frequently. Reduce heat and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly and brush warm glaze over figs with a pastry brush. Chill the tart in the refrigerator if not serving right away. Serve within several hours.
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
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