Fig tart

Pastry:
125g butter
100g icing sugar
255g plain flour
1 vanilla pod, scored lengthwise and seeds removed (optional)
zest of 1/2 lemon
2 large egg yolks
2T cold milk or water

Frangipane:
255g ground almonds
30g blanched whole almonds
55g plain flour
255g unsalted butter
255g caster sugar
2 large eggs, lightly beaten
1 vanilla pod, scored lengthwise and seeds removed
1T grappa

15 whole figs (or stone fruit)
30g caster sugar
2T water
2 sprigs fresh thyme, leaves picked
zest of 1 orange

Pastry:
Grease loose-bottomed 28cm tart tin with butter.

Cream together butter and icing sugar, then rub in flour, vanilla seeds, lemon zest and egg yolks. When mixture looks like coarse breadcrumbs, add cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour lightly. Don't work the pastry too much or else it will become elastic and chewy instead of flaky.

Wrap in cling film and place in fridge for at least 1 hour. Remove from fridge, roll it out, and line tart tin. Place in the freezer for at least 1 hour.

Bake pastry at 180C for around 12 minutes or lightly golden. Remove from oven and turn down to 170C.

Frangipane:
Cream butter and sugar, then add ground almonds, eggs, vanilla seeds and grappa and fold until completely mixed and smooth. Place in fridge for at least 30 min to firm up.

Remove stems from figs, score each one on the top with a cross, then push up from the base with your thumb to open each fig out.

Spoon the chilled frangipane into the pastry case, then lightly push the figs into the frangipane with the scored side up. Heat the sugar with the water and drizzle this over the figs. Roughly chop the remaining almonds and sprinkle over the top with the thyme leaves and orange zest.

Bake at 170C for about 40 min or until the frangipane mixture has become firm and golden on the outside but is still soft on the inside. Allow to cool for 30-40 min. Serve with marscapone or crème fraîche.

From Good Weekend, 17 March 2007

Fig-prosciutto pizza

Pizza Crust
1 teaspoon Active Dry Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Olive Oil

FOR THE PIZZA:
2 Tablespoons Olive Oil
4 Tablespoons Fig Spread Or Jam
Kosher Salt To Taste
12 ounces, weight Fresh Mozzarella, Sliced Thin
6 ounces, weight Thinly Sliced Prosciutto
1 bunch Washed And Rinsed Arugula
Freshly Ground Pepper, to taste
1/2 cup Shaved Parmesan

NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE.

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it.

***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Preheat oven to 500 degrees.

Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.

Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Lay sliced of mozzarella all over the surface. Sprinkle lightly with freshly ground pepper.

Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.

Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!

Source

Fig-Olive Tapenade

1/2 cup stemmed and quartered dried Black Mission figs
1 cup water
1 cup black olives
1 garlic clove, peeled
2 Tbs capers, rinsed and drained
2 anchovy fillets
2 tsp whole-grain mustard
1 tsp finely chopped rosemary or thyme
1 1/2 Tbs lemon juice
1/4 cup extra virgin olive oil

1 – In a small saucepan, simmer the figs in the water with the lid askew for 10-20 minutes, until very tender. Drain.

2 – In a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Don’t overdo it; good tapenade should be slightly rough. Season with salt and pepper if necessary.

Fig-Olive tapenade can be made up to two weeks in advance and stored in the fridge. It’s better served at least a day after it’s made.

Source