A chance encounter with a discounted flat of perfectly ripe figs led to a day of baking in pursuit of a great tasting fig tart for a recipe I contributed to Zesterdaily.
Although it might look complicated, because there are a number of elements (tart dough, custard, roasted almonds, fig confit), each element can be made several days ahead.
On the day you want to serve the tart, you'll only spend a few minutes putting everything together. The tart goes in the oven while you're having drinks with your friends. Easy.
The tart can be made into half a dozen small tartlets (above) or one very large tart that serves a dozen or more.
Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
Showing posts with label figs. Show all posts
Showing posts with label figs. Show all posts
Friday, September 25, 2015
Tuesday, August 17, 2010
Figs Tart Up
A chance encounter with a discounted flat of perfectly ripe figs led to a day of baking in pursuit of a great tasting fig tart for a recipe I wanted to contribute to Zesterdaily.
Although it might look complicated, because there are a number of elements (tart dough, custard, roasted almonds, fig confit), each can be made several days ahead. On the day you want to serve the tart, you'll only spend a few minutes putting everything together. The tart goes in the oven while you're having drinks with your friends. Easy.
Although it might look complicated, because there are a number of elements (tart dough, custard, roasted almonds, fig confit), each can be made several days ahead. On the day you want to serve the tart, you'll only spend a few minutes putting everything together. The tart goes in the oven while you're having drinks with your friends. Easy.
Sunday, September 6, 2009
The Perfect Summer Appetizer: Prosciutto with Fig Puree and Cheese
The best appetizers are full of flavor, fun to look at, and, ideally, take very little effort to prepare. Vegetable crudites fit those requirements but they aren't exciting.
A delicious appetizer--albeit one for those without caloric restrictions--is a piece of prosciutto with a slice of triple cream and a topping of fig puree. The key to this dish is using high quality ingredients: Saint Andre triple cream, a good Italian prosciutto, and ripened farmers' market fresh figs.
The prosciutto can be rolled up but leaving it open is visually pleasing. Anyone picking one up will naturally do the rolling themselves.
Delicious any time of day: for breakfast, a light lunch with a salad, or in the evening with cocktails and wine.
Prosciutto with Fig Puree and Triple Cream
Yield 4-6
Time 30 minutes
Ingredients
1/2 pound Italian prosciutto
10 very ripe figs, washed
1/3 pound triple cream
Method
The figs have to be very ripe. Scrape out the inside and discard the skins. Remove any excess fat from the prosciutto. Cut into pieces approximately 3" x 2". Cut the triple cream into small slices.
Place a slice of cheese on each piece of prosciutto, topped with a small spoonful of fig puree. Arrange on a plate. Serve cold or room temperature.
Variations
Lightly caramelize chopped almonds, walnuts, or hazelnuts and sprinkle a few bits on top of the fig puree
Place the prosciutto with its toppings on a thin cracker or a piece of crisp garlic toast
Instead of triple cream, use a cheese of your choice, ideally a soft cheese
Roll the prosciutto around the cheese and fig puree
A delicious appetizer--albeit one for those without caloric restrictions--is a piece of prosciutto with a slice of triple cream and a topping of fig puree. The key to this dish is using high quality ingredients: Saint Andre triple cream, a good Italian prosciutto, and ripened farmers' market fresh figs.
The prosciutto can be rolled up but leaving it open is visually pleasing. Anyone picking one up will naturally do the rolling themselves.
Delicious any time of day: for breakfast, a light lunch with a salad, or in the evening with cocktails and wine.
Prosciutto with Fig Puree and Triple Cream
Yield 4-6
Time 30 minutes
Ingredients
1/2 pound Italian prosciutto
10 very ripe figs, washed
1/3 pound triple cream
Method
The figs have to be very ripe. Scrape out the inside and discard the skins. Remove any excess fat from the prosciutto. Cut into pieces approximately 3" x 2". Cut the triple cream into small slices.
Place a slice of cheese on each piece of prosciutto, topped with a small spoonful of fig puree. Arrange on a plate. Serve cold or room temperature.
Variations
Lightly caramelize chopped almonds, walnuts, or hazelnuts and sprinkle a few bits on top of the fig puree
Place the prosciutto with its toppings on a thin cracker or a piece of crisp garlic toast
Instead of triple cream, use a cheese of your choice, ideally a soft cheese
Roll the prosciutto around the cheese and fig puree
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