Monday, June 22

fig, almond & mascarpone tart


jefe, would you say I have a plethora of figs? indeed.

what the hell does one do with a veritable flood of rapidly ripening figs? ...after giving them away to everyone you know? everyone who will take some, that is. Admittedly, I wasn't terribly fond of them myself, for most of my childhood. Some asshole planted a fig tree in the yard, then when he realized the mistake, paved around the roots to keep it from spreading. the fruit would then drop, overripe, onto the pavement on hot san jose summer days. big brother was paid "a penny a fig" to scrape them from the concrete with a shovel and bag them for garbage (what! it was the 80's—only hippies composted!). my tagalong pain-in-the-ass self got to hold the heavy black plastic bag while he scooped up the ::wink:: profits. gross. the nectar scent of a very-ripe fig still makes me throw up a little, so the birds and I have a terrific deal: they take care of the ones we leave long enough to fully ripen, and we take the ones that have a day or two of fridge life left in them. if I have any say, no one will be paving the yard under our tree anytime soon.


{one morning and one evening's gatherings}

so what the hell does one do with a veritable flood of figs? stay tuned.
for now, it's a tart:
original recipe, by the anthropologie imp, here.

1 batch tart dough, recipe here.

3 1/2 oz almond paste, room temp, cut into 1/2-inch pieces
1/3 c. mascarpone cheese, room temp
1 tsp vanilla extract
2 tbsp honey
6 large or 12 small fresh figs, sliced, stems removed
1/4 c. apricot, peach, or fig jam

in food processor bowl, combine sugar, almond paste, mascarpone cheese, vanilla, and honey. blend until smooth.

position an oven rack in the center of the oven, preheated to 400° f.

on a large sheet of parchment, roll dough into 11-inch circle. if not using a baking stone, transfer dough to a large, heavy baking sheet. spread almond-cheese mixture over dough, leaving a 2-inch border. arrange sliced figs on top of the almond filling. spoon jam over the figs. fold dough border over the filling to form 8-inch round, loosely pleating the crust and pinching to seal cracks in the dough. the sin fairy's mama, the queen of clean would define this aesthetic as "rustic."

bake tart until the crust is golden, about 40 minutes. place the baking sheet on a rack to cool for 10 minutes, before carefully lifting from parchment.

drizzle a little balsamic vinegar over, just before serving.

1 comment:

double tonic said...

GENIUS.

I want to live next door and pay you to let me eat the food you make.