Saturday, July 10, 2010

Caramelized Fig Tart

This recipe is from Bobby Flays book From my Kitchen to Your Table. I have modified it to make it really simple for summer. Rather than making the pastry from scratch, I use the Pillsbury roll out pastry. While homemade is better, you put butter and sugar on the figs and you can't tell the difference. (Well sort of). Ken loves this recipe and he is not a big dessert fan. I bet Papa Joe will adore it. I plan to make it for him soon, while the figs are still in.

1 Pillsbury Roll out pastry
2 pints of fresh figs - (I use Turkey Figs)
1/2 cup confectioners sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons butter- melted

Slice the figs 1/4 inch thick. Mix the sugars and cinnamon together.
Set rack in the middle of the oven and preheat to 400 degrees F. Line a cookie sheet with Release Aluminum Foil and place the unrolled pastry on the foil.
Using the largest figs, form a ring 1/4 inch from the inner edge of the pastry. Form another ring inside the first. Using the smallest silices, make a final ring in the center of the tart. Bottom line, make circles with the figs, overlapping until filled to the center.

Paint the figs with butter, sprinkle 1/3 cup of the sugar over the figs. (you can sprinkle with a strainer if you wish, but too much trouble, the sugar will melt into the figs in the oven.)
Wrap the outer edge of the pastry up around the outside figs and then put into the oven for 10 min. After 10 min, brush with more butter and sprinkle remaining sugar. Place back in the over for another 10 minutes or until the bottom is lightly browned. Don't overbake or the fig topping will run.

Every time I have made the the topping runs and it makes no difference. That is why you want the release foil. That way, you don't end up with a sticky mess.

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