This past Labor Day weekend, my husband and I went up to the Catskill Mountains in NY. My husband’s aunt and uncle own a log cabin up there, so we met up with my husband’s side of the family and my mom also came down from Syracuse. It was gorgeous up there; the weather was crisp and cool – usually in the lows 60’s during the day. It was the perfect fall weather. We spent the weekend relaxing, riding around on golf carts and quads, and of course… eating. My mother-in-law’s birthday was the 7th, so we had a little party for her. She loves fresh figs, so I decided to make this fig and raspberry tart that I found on Leite’s Culinaria via David Lebovitz’s Ready For Dessert. I made the tart beforehand back home in my kitchen and carried it up with a cake carrier. I brought along the topping (figs, raspberries, and honey) and assembled it right before we ate it. It was delicious! The crust had a beautiful almond flavor and the presentation was really lovely. This recipe is not difficult… it definitely looks more elaborate than it really is. Try this recipe out; it’s sure to be a crowd pleaser!
For the tart dough:
- 1 cup all-purpose flour
- 1/2 cup sliced blanched almonds
- 1/2 cup sugar
- 1/2 tsp. salt
- 6 tbsp unsalted butter, cut into 1/2-inch pieces and chilled
- 2 large egg yolks
- 3/4 tsp almond extract (use vanilla if you don’t have almond)
For the tart filling:
- 1/4 cup raspberry jam (with seeds or seedless)
- 12 ripe fresh figs
- 1 1/4 cups raspberries
- 3 tbsp honey, warmed
- In a food processor fitted with the metal blade, grind the flour, almonds, sugar, and salt until the almonds are very fine and powdery.
- Add the butter and pulse until the butter is in very small pieces about the size of grains of rice. (Be careful not to over-process the mixture or the resulting crust will become dense and tough.)
- Add the egg yolks and the almond extract to the processor, then let the machine run just until the dough starts to come together.
- Transfer the dough to a work surface, knead it briefly with your hands until smooth, then press the dough into a disk.
- Very lightly butter a 9-inch tart pan (a pan with a removable bottom is best, but if you do not have one, you can just serve from the dish).
- Transfer the disk of dough to the pan. Using your hands, lightly press the dough as evenly as possible into the bottom and up the sides of the pan. Freeze the dough-lined tart pan for at least 30 minutes.
- Preheat the oven to 375°F.
- Set the tart pan on a baking sheet and prick the frozen tart dough about 10 times with a fork. Line the dough with a sheet of aluminum foil and fill with pie weights or dried beans.
- Bake the tart shell on the baking sheet until the dough is set, about 20 minutes.
- Remove the foil and pie weights and continue to bake until the tart shell is deep golden brown, about 10 more minutes. Let cool completely.
- Spread the raspberry jam over the cooled tart shell in an even layer.
- Trim the hard stem ends from the figs and quarter each fig lengthwise. Arrange the figs in the tart shell in 2 concentric circles, cut sides up, fitting the figs snugly against the sides of the tart shell and each other. Arrange the raspberries snugly in the center of the tart.
- Drizzle the warm honey over the tart.