Sunday, July 5, 2009
Tarte with Caramelized Figs
As I promised a couple of posts ago I'm posting the recipe that I cooked with the "Fioroni" figs that I photographed. In reality it is a "mix" of different recipes, the tarte is nothing but a classic pasta brisée, whose preparation was described in this post, while the figs are a reworking of a couple of ways to caramelize them, because I didn't wanted them to become too "dry."
Ingredients for a tarte of about 6 inches wide: 1 and 1/10 cups of all purpose flour, 3/5 cup of butter, 2.2 oz. of figs, 1 and 1/2 cups of sugar, ground cinnamon, aromatic vinegar, salt, some egg white.
Preparation: to prepare the tarte follow the instructions in this post using the flour, 2/5 cup of butter and a pinch of salt. Cut the figs into slices, put them in a pan along with the sugar, the remaining butter, and sprinkle them with cinnamon and a bit of aromatic vinegar. Cook them on very low heat for about a hour until they become of a nice golden color but still soft. If the syrup produced will be too liquid, remove the figs, and restrict it on the fire until it becomes enough thick. At this point brush the baked tarte with egg white, place the figs inside and cover them with syrup. Bake the tarte in the oven again for about ten minutes. Serve hot, together with Chantilly cream or yogurt with honey.