Wednesday, September 05, 2007

Fresh Fig Tarts - Get ready to run to the store!

Figs, originally uploaded by foodchronicles.

The amazing Tartelette had a recipe up earlier this month that I just had to try. And, seeing that I had some fresh figs that cost me a WHOLE lot, I thought I would give her recipe a try.

Yes, the theme lately has been swoon worthy. And this one does not disappoint! I chose to use my recipe for the tartlettes, but other than that I stayed true to the recipe on her blog.

So quick! Run buy some figs, and some raw almonds if you don't have any. Other than that I expect you'll have the other ingredients on hand. Oh, oops, I did replace the rum or brandy with rum flavoring.

Her recipe is adapted from Bon Apetit Magazine October 1998

Makes 3, 4- inch tartelettes (enough for 6 or 3 big appetites)

For crust
1 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1/4 teaspoon vanilla extract

For filling
1/3 cup whole almonds (about 2 ounces)
1/3 cup sugar1 large egg
3 tablespoons unsalted butter, room temperature
4 teaspoons rum or brandy
12 ounces ripe figs, cut into halves
1/4 cup apricot marmelade

Figs and almonds

Make crust:
Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Cut 3 rounds about 5 inches big, fit into pie plate and trim excess dough. (or use shapes and molds you like) Using fork, pierce dough all over. Bake crust until pale golden, about 30 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature
ready for the oven

Make filling:
Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons rum. Process until batter forms. Pour filling into crust. Arrange fig halves atop filling. Bake until figs are tender and filling is golden and set, about 25 minutes.
Melt jelly with remaining 2 teaspoons rum in heavy small saucepan over medium-low heat. Brush jelly mixture over figs. Cool tartelettes. Serve at room temperature.

fig tartlette 2

fig tartlette

Thank you Tartelette! These were fabulous.