Tuesday, September 05, 2006
Fig Apple Tart
1 1/3 c flour
1/2 t salt
1/2 t sugar
1 c cold butter, cut into small pieces
3 T ice water
1/2 t apple cider vinegar
2/3 c chopped nuts
Combine flour, salt, and sugar in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Mix 3 tablespoons ice water and vinegar in small bowl. Pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes.
Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of paper and sprinkle crust with nuts. Replace paper and roll to 13-inch round, embedding nuts in dough. Invert crust onto baking sheet. Remove top paper and cover crust with fruit, leaving 1-inch border. Fold edge of crust over fruit filling.
Bake at 400°F until crust begins to brown, about 15 minutes. Reduce heat to 375°F; bake until crust is golden brown, about 10 minutes longer. Loosen tart from parchment paper with spatula. Cool on baking sheet.
The crust recipe is from Epicurious; it has a wonderful crisp and delicate texture. The embedded nuts are a fantastic (and very easy) touch. I always love the look of a "rustic tart" - and it's especially nice here, where the folded-over edge showcases the embedded nuts.
I wanted to use some fresh figs I got at the farmer's market for this dessert, so went for a middle-eastern feel overall: flavored the figs and apples with cinnamon and rosewater, then used pistachios and almonds for the crust. Saute the apples briefly, but don't precook the figs - they're soft enough already.
Perfect! Will definitely make this again, using different fruit and nut combinations (pears and walnuts come to mind, maybe with ginger). Ooh - I just had a thought: how about topping the nut crust with grated chocolate? Mmm...