Blackberry Fig Tart With Orange Caramel Sauce Recipes

Steps:

• To make the sauce, remove the orange zest with a vegetable peeler, avoiding the white pith. Place in a heavy medium saucepan with the water and bring to a boil. Simmer for 5 minutes. Transfer the peel and 1/4 cup of the liquid (discard the rest) to a blender and blend until minced. Return it to the saucepan and stir in the sugar.
• Cook over low heat until the sugar dissolves, swirling the pan occasionally. Increase heat and boil until the mixture turns a deep brown. Standing back to avoid splatter, pour in the orange and lemon juices. Bring to a simmer and stir until sugar crystals dissolve and the sauce is smooth. Mix the cornstarch with the liqueur, add to the sauce and cook for 1 minute. Cool. Strain through a fine sieve. Cover and refrigerate until well chilled, about 4 to 6 hours.
• To make the cookies, pulse the sugar, pistachios, cinnamon and flour in a food processor until the nuts are finely ground. Add the butter and process until mixture resembles coarse meal. Add the egg and process just until crumbly and moistened. (If too dry, add water 1 tablespoon at a time.) Turn out onto a large sheet of plastic wrap, press the dough together and form into a rectangle. Wrap and refrigerate at least 1 hour.
• Line 2 baking sheets with parchment paper. Roll the dough out between 2 sheets of plastic wrap into a 12-by-16-inch rectangle, about 1/4-inch thick. Cut out 6 5-inch circles using a floured cutter. Use a spatula to transfer the rounds to 1 of the baking sheets. Refrigerate at least 1 hour.
• Preheat the oven to 350 degrees. Transfer half of the cookies to the second prepared baking sheet, spacing evenly. Bake until golden brown, switching positions of the baking sheets halfway through, about 15 to 20 minutes. Cool. Loosen with a spatula and transfer to racks in a single layer.
• To make the topping, pulse the dried figs in a food processor until minced. With the machine running, add the water 1 tablespoon at a time, until the puree is a smooth, spreadable paste.
• To serve, carefully spread each cookie with fig puree and place 1 on each of 6 plates. Garnish with blackberries, figs and sifted sugar. Ladle sauce around the cookies and serve immediately.

Steps:

• Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Press the dough into a ball with your hands, then roll it out on a lightly floured surface until it's large enough to line a 22cm loose-bottomed tart tin. Use it to line the tin, pressing it into the sides, then prick the base all over with a fork and chill for 30 mins.
• Meanwhile, prepare the frangipane. Put the butter in a medium bowl and beat with an electric whisk until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the almonds and flour.
• Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.
• Carefully transfer the tart to the hot baking tray in the oven, and bake for 1 hr-1 hr 10 mins (cover with foil after 40 mins if it's browning too quickly), or until the figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
• While the tart cools, make the glaze. Mix the orange zest and juice, the sugar and 1 tbsp water together in a small pan, bring to the boil, reduce the heat and simmer for 5-10 mins until syrupy. Remove the tart from the case, transfer to a plate, and brush with the glaze.

Steps:

• For crust:
• Mix flour, powdered sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in beaten egg. Mix in enough ice water by teaspoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
• Roll out dough on floured surface to 14-inch round. Roll up dough on rolling pin; transfer to 11-inch-diameter tart pan with removable bottom. Trim dough to 1-inch overhang. Fold in overhang to form double-thick sides extending 1/4 inch above sides of pan, pressing to adhere. Pierce crust with fork in several places. Freeze crust 30 minutes.
• Preheat oven to 375°F. Bake crust until set and light golden, piercing with fork if crust bubbles, about 18 minutes. Cool completely.
• For filling:
• Blend eggs and next 4 ingredients in processor. Add cream and blend until smooth. Pour into cooled crust. Bake tart until filling is set, about 25 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat broiler. To make foil cover to protect crust edges during broiling, cut out 12-inch round of foil. Cut out center of foil, leaving 2-inch-wide circle. Place foil circle atop tart, covering crust edges. Dust center of tart with powdered sugar. Broil tart until sugar melts and is golden, watching closely and rotating tart for even broiling, about 1 minute.
• Transfer pan to rack. Remove foil circle. Cool tart at least 30 minutes. Remove pan sides. Serve tart slightly warm or at room temperature with Blackberry Purée.

Steps:

• Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
• Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Steps:

• Line 9x5x3-inch metal loaf pan with plastic wrap, extending over sides by 3 inches. Whisk egg yolks, sugar and white wine in medium metal bowl to blend. Set bowl over saucepan of simmering water; whisk egg mixture constantly until candy thermometer registers 160°F, about 5 minutes. Remove from over water. Using electric mixer, beat until cool and thick, about 5 minutes. Beat in orange peel.
• Beat chilled whipping cream in large bowl until peaks form. Add egg mixture and gently fold together. Fold in chopped figs, chopped cranberries, and minced ginger. Transfer mixture to prepared pan. Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)
• Turn semifreddo out onto platter. Peel off plastic wrap. Let stand 5 minutes to soften slightly. Slice semifreddo. Place 1 slice of semifreddo on each plate. Drizzle Blackberry Sauce over each slice and serve.