06-12-2009, 12:38 PM
Join Date: Jul 2006
Location: Metro New York
Here it is, Licia:
Caramelized Fig Tart with Raspberries
makes six individual tarts or one 10-inch tart
one recipe Sweet Pastry
1/3 cup seedless raspberry purée or conserves, thinned with 1 tablespoon Balsamic vinegar or Raspberry liqueur
18 - 24 fresh figs, depending on their size -- I prefer the Black Mission figs, but the green ones are also delicious (Allow 4 whole figs per serving for each tart.)
1 pint fresh raspberries
2 tablespoons balsamic vinegar
1. Preheat oven to 350 degrees F. Line the tart shells with pie weights and bake completely. Cool.
2. Rinse and dry fresh figs, and cut each one in half, lengthwise. Spread a thin layer of the raspberry purée on each shell, then arrange in a single layer atop the raspberry purée, cut sides up. The fig halves should fill the tart shell without crowding. Sprinkle lightly with balsamic vinegar and powder thickly with sifted confectioners' sugar.
3. Preheat broiler on highest setting. Place tart(s) on a rack about 2 inches below the flame of the preheated broiler for about 5 minutes, or just until the sugar has caramelized. DON'T BURN!!! Chill. Serve scattered with fresh raspberries and clouds of sweetened whipped cream.
Teacher’s Tips: 1. Only fresh figs will work for this recipe.
2. The number of figs you’ll need will vary with their size, and whether you’re making one large or several smaller tarts.
2.When figs are ripe, they’re very delicate, so wash and dry them with care. Remove the stems before cutting them in half lengthwise.
Fresh figs are among Provence’s most delicious summer treasures. So prolific are the trees that their sweet, succulent fruit is available to be shipped to markets throughout France. Southern California’s climate is also compatible with figs, so from June through September you can find fresh figs in gourmet markets here in the USA, as well as in Italian, Greek or Middle Eastern neighborhoods.
Wine is the food that completes the meal.