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Black Mission Fig Tart
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Ok, this was hands down, the most fussy recipe I have ever made… and its takes quite a while to create as you will see. BUT I do believe it was worth it! Save this recipe for a special occasion and dazzle some taste buds. I have a few pictures that I need to figure out how to upload.. stay tunned for those.
This recipe was adapted from a famous Seattle chef whose name is escaping me, but will find out and post soon. I needed to recreate it GF. I must say, the GF pastry crust turned out fantastic!
Enjoy, and please let me know what you think!
Black Mission Fig Tart
1 lb. dried Black Mission figs, stems trimmed
2 bottles (750 ml each) Pinot Noir
1 cup plus 3 tbsp raw cane sugar
¾ tsp salt divided
5 black peppercorns
1 cinnamon stick
3 whole allspice
2 whole cloves
1 tsp vanilla extract
1cup brown or white rice flour
¼ cup tapioca flour
¼ cup almond meal (you can just use another ¼ cup tapioca if you prefer)
¾ cup very cold butter, cut into small pieces
8 oz crème fraiche
1. Cut figs into 1/8 in. thick slices and put in a large bowl. Bring 6 cups water to a boil and pour over figs. Let sit 10 minutes.
2. Drain figs and put in a large pot over medium-high heat with wine, 1 cup sugar, and ½ tsp salt. Bring to a boil. Meanwhile, tie up spices in a piece of cheesecloth and add to pot. Lower heat and simmer until fig liquid is reduced to ¾ cup, about 2 hours. Discard spices. Stir in vanilla. Let figs and liquid cool to room temperature.
3. Meanwhile, in a large bowl, stir together flour, remaining sugar, and remaining salt. Rub in butter with your fingers until it resembles coarse meal with some pea-size chunks. Stir in 2 tbsp. very cold water until dough starts to hold together. Gently knead dough 2 or 3 times in bowl, them turn onto a large piece of plastic wrap. Shape into a 6 in. disk, wrap, and chill for at least 1 hour and up to 3 days.
4. Preheat over to 350 degrees. Place a 10 in. tart pan with a removable rim on a large baking sheet. Butter a large piece of foil. Unwrap dough and put on a floured surface. Roll dough into a 13 in. wide circle. Transfer to the tart pan, allowing the dough to fall into place. Trim edges ½ in. past rim of pan and fold down to double the thickness of the tart edge. Set foil, buttered side down, gently onto dough and top evenly with pie weights, dried beans, or rice. Bake 30 minutes. Remove weights and foil and bake until golden brown, about 15 minutes. Let cool.
5. Arrange cooled figs in cooled crust and pour fig-cooking liquid over them. Let sit at least 1 hour (at room temperature) and up to overnight (in refrigerator). Serve at room temperature, with crème fraiche.
8 Responses
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As for the butter I would try either coconut oil or the Earth Balance.
Can you goat dairy?
If not then I would try one of the sour cream substitutes. The Creame is just a fancy word for sour cream :)
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what is nbsp?
Ellen
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where do you see that Linda?
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I mean… where did you see that (“nbsp”) Ellen!
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Ok this is really strange but this morning I received a message in my email that there was a new discussion so I clicked on the link and on that page the the recipe has nbsp written several times in the ingredients and directions list, but now I see that on this page the recipe seems totally fine? I don’t know, OH well ):~ Ellen
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  is some html code to represent a space. Probably a missing ( or ) let some of that code show through.
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Yeah.. I think you are correct Steve. I am not sure why that html code shows up just in the email version… going to check with our tech team….
This looks gorgeous! Can’t wait to try it (though it may be a while before I have a chance or an occasion for it)….question, though: I would need to make it dairy-free. Based on how it turned out and tasted, any recommendations about what to use instead of the creme fraiche? I’d default to using Earth Balance in place of the butter but if you have a better idea would love to hear it. Thanks!