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Fig & Raspberry Clafoutis Tart

8/31/2011

8 Comments

 
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     1.  Buy figs at Whole Foods

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     2.  Pick up a pint of locally grown raspberries at the farmers market.

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     3.  Bake a sweet-almondy tart shell and layer with the figs, raspberries, and spiked milk and egg custard.

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     4.  Take finished tart next door where we will partake in our neighbor's labor-of-love, annual summer moussaka dinner on the patio.

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     5.  Head home late, with very content tummies.



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• 1 pound fresh figs, halved lengthwise
• 1/2 cup raspberries
• 1/4 cup blanched almonds
• 2 tablespoons unbleached, all-purpose flour
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/3 cup, plus 2 tablespoons sugar
• 3 large eggs
• 1 tablespoon Amaretto liqueur
• 1/4 teaspoon salt

1.  Preheat the oven to 400˚F.
2.  Arrange the figs cut side up in a 10 1/2-inch tart shell; sprinkle the raspberries around the figs.  In a food processor, grind the almonds finely with the flour; add the milk, heavy cream, 1/3 cup of sugar, the eggs, the Amaretto, and the salt.  Blend briefly, scraping down sides of the bowl if necessary.
3.  Slowly pour the egg and milk custard over the fruit; sprinkle the remaining 2 tablespoons sugar evenly over the fruit and custard.
4.  Bake the Fig & Raspberry Clafoutis tart on the middle rack of the preheated oven for 25 or 30 minutes, or until the top is golden and the custard is just set. (I cover the edge of the tart with foil if the crust is becoming too brown before the custard is set.)
5.  Remove tart from the oven.  Serve the Fig and Raspberry Clafoutis Tart warm.


:: Sweet Tart Dough
      from Paris Sweets by Dorie Greenspan

• 2 1/2 sticks ( 290 grams) unsalted butter, at room temperature
• 1 1/2 cups (150 grams) confectioners' sugar
• 1/2 cup (70 grams) ground blanched almonds
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 3 1/2 cups (490 grams) unbleached all-purpose flour
1.  Place the butter in the bowl of a stand mixer, and using the paddle attachment cream the butter, scraping down the sides of the bowl as necessary.  Add the confectioners' sugar, ground almonds, salt, vanilla, and the eggs and mix until smooth; continue to scrape sides of bowl when necessary.  Add the flour and mix just until the flour is incorporated.
2.  Gather the dough into a ball and divide evenly into 3 pieces.  Gently press each piece into a disk and wrap in plastic wrap.  Allow dough to rest at least 4 hours, or for up to 2 days, before rolling and baking.  (Dough may be wrapped airtight and frozen for up to a month.)
3.  To bake, butter the tart pan.  Roll the dough between pieces of waxed paper and plastic wrap.  Gently ease the dough into the tart pan.  (I will sometimes place the dough back in the refrigerator immediately after rolling.  It is very buttery and can become warm quickly, making it difficult to transfer to the tart pan.)  Run the rolling pin along the top of the tart pan to trim the dough.  Place tart pan in the freezer while you preheat the oven to 350˚F. 
4.  Line the tart pan with buttered aluminum foil and fill with dried beans or rice.  Bake on the middle shelf of the oven for 20 to 25 minutes.  Remove the foil and beans or rice, and continue to bake until golden. 


TAKE a LOOK:





8 Comments
stacey snacks link
8/30/2011 11:53:59 pm

Figs? a Tart? I'm in!

Reply
Pamela
8/31/2011 06:33:21 am

You make it look so easy! I think I'd like to live in your neighborhood. Thank you for sharing this today!

Reply
Tall Clover Farm link
8/31/2011 02:40:58 pm

Eileen, my Italian Honey figs are just now ripe, and after stuffing quite a few of them with chevre and wrapping them in bacon, I think I can move on to a fig dessert recipe. Fruit and custard is a combo I cannot live without, add a buttery sweet crust and my eyes glaze over and my middle is Pavlov.

Reply
tasteofbeirut link
9/1/2011 09:00:37 pm

I must say i have been disappointed by the figs available in the stores; I will make this beautiful tart with our own figs from our mountain trees when I can get to them!

Reply
Suzanne
9/4/2011 04:52:14 am

Hi, Thanks for the recipe. I love your blog. I am making it now. First time making a tart. I noticed that in the dough recipe instructions you do not say when to add the sugar. I assume with the butter. I hope so.

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Eileen
9/4/2011 07:15:20 am

Suzanne- Yes, add the confectioners' sugar right after the butter. Sorry about that. Thanks for bringing it to my attention.

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gil link
9/29/2011 01:22:56 am

Thanks for a useful recipe. We've made a load of fig tarts and now we're onto the pawpaws. I used your template here to test out a pawpaw clafouti. We substitute Snap, a local ginger snap flavored liquor, for the amaretto. They are in the oven right now.

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gil link
9/29/2011 06:14:01 am

Thanks again for the guidance. Pawpaws aren't the most visually attractive fruits! Still this was nice enough to send to market.

Here's the result:

http://phillymarketcafe.blogspot.com/2011/09/snap-spiked-pawpaw-clafouti-tart.html

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