Wednesday, August 19, 2015

Fig and Almond Custard Tart

Assalamulaikum and Hi to all.

To tell the truth this the first time I buy and ate fresh fig and I have to say that I have fallen in love with this luscious beauty fruit.So yesterday I managed to bake this Fig and Almond Custard Tart.
And definitely this recipe a keeper.It's so sedap ...not overly sweet and it just nice. 

Making a tart crust can be a nerve-wracking experience,but this one is incredibly easy.While it is a simple recipe,it's time consuming since the crust must be made and refrigerate before you assemble and bake the tart.But the best part is this tart crust recipe is so versatile which it can be used for both sweet and savory dish .  

I used recipe Pate Brisee or tart dough from Martha Steward's Pies and Tarts book.

  • 2 1/2 cups all-purpose flour

    1 teaspoon coarse salt

    1 teaspoon sugar

    1 cup (2 sticks) chilled unsalted butter, cut in piece

    1/4 to 1/2 cup ice water
  • Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  • Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

    Note:This tart crust recipe makes two 8 inches crust pies.If u intend to make single tart just make half of the recipe.

For the Custard Filling:
Adapted from: Real Simple

1/2 cup ground almonds
6 tablespoons unsalted butter (3/4 stick), cut into pieces
1/3 cup sugar
2 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon fine salt

3 to 4 figs, stems removed and halved
2 tablespoons apricot jam

1.Press the dough into a 8-inch square tart pan. Refrigerate until firm, at least 30 minutes and up to 2 days.

2.Make the filling: heat oven to 170° C with the rack in the lowest position.

3.Pulse (A) ingredients in a food processor . Process until the mixture is smooth, 1 to 2 minutes.

4.Place the chilled crust on a rimmed baking sheet. Pour the filling into the crust and smooth with an offset spatula. Top with the figs, cut-side up.

5.Bake until the crust and custard are golden brown, 30 to 40 minutes.

6.Combine the apricot jam with 1 tablespoon hot water. Brush top of tart with the apricot glaze.

7.Serve warm or at room temperature.

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