FRENCH FIG TARTS
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
- Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and transfer it to a board or clean piece of parchment paper.
- In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature.
FRESH FIG TART
The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie. A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought works well, too) and fresh figs. The key to success is superb figs. They can't be so jammy that they collapse when you cut them into quarters or sixths. But they should be sweet and ripe. The dough recipe below makes two crusts, one for now and one for later (store extra dough, well-wrapped, in the freezer).
Provided by Martha Rose Shulman
Categories pies and tarts, dessert
Time 7h
Yield One 9-inch tart
Number Of Ingredients 20
Steps:
- Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners' sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.
- Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.
- Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.
- Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.
- Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners' sugar, cornstarch and flour into a medium bowl.
- Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.
- Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.
- Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.
- Using a small spatula, spread fig jam over surface of tart in an even layer.
- Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.
TOFFEE FIG PIES
Figs are delicious when in season and this easy recipe gives them a lovely sweet edge. Perfect with a touch of cream.
Provided by Good Food team
Categories Dinner, Snack, Treat
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Roll the pastry out thinly on a floured surface. Cut out 6 circles using a small saucer (about 11-12cm diameter) and 6 circles about half the size.
- Cut the tops off the figs, squash them down gently with your hands and push a toffee into the centre of each fig. Place a fig in the middle of each large circle of pastry and brush the egg around the pastry border. Brush the top of the fig with a little egg and cover with the smaller circle of pastry. Pull the edges of the larger circle up and pinch to seal them over the fig to make a sort of purse. Place the little pies on a baking sheet. The pies can be prepared up to a day ahead and kept covered in the fridge or frozen for up to a month.
- Brush with the egg and scatter over the sugar. Bake the pies for 30-40 mins until golden and sticky. Leave to cool for 10 mins and serve hot, so when you break into them you get a pool of toffee fig sauce - perfect with a scoop of vanilla ice cream.
Nutrition Facts : Calories 459 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.96 milligram of sodium
MIXED NUT 'N' FIG PIE
A hint of orange flavor compliments the figs in this festive dessert. It's a lovely pie for Thanksgiving, Christmas or any occasion.-Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°., In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust., Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack., In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.
Nutrition Facts : Calories 749 calories, Fat 40g fat (17g saturated fat), Cholesterol 148mg cholesterol, Sodium 321mg sodium, Carbohydrate 95g carbohydrate (52g sugars, Fiber 4g fiber), Protein 9g protein.
FIG, RASPBERRY & CARDAMOM PIE
An unusual fruit filling, complemented by Middle-Eastern flavours of rosewater and cardamom, makes for an impressive dinner party dessert
Provided by Cassie Best
Categories Dessert, Treat
Time 1h35m
Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each
Number Of Ingredients 13
Steps:
- First make the pastry. Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
- Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
- Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
- Next, make the filling. Put the figs, raspberries, sugar and cornflour in a large bowl and gently toss together, being careful not to break up the raspberries, until the fruit is well coated. Put the cardamom in a mortar and crack the pods with a pestle. Remove the seeds from their pods and place them back in the mortar, discarding the pods. Crush the seeds then add to the fruit, along with the rosewater. Set aside for 15 mins.
- Remove the dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift into your plate or tins, and press it well into the corners. Scatter the polenta or almonds over and spoon in the filling. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
- To create a stamped design for the top of the pie, roll out the pastry on a well-floured sheet of baking parchment . Use a small biscuit cutter to stamp out shapes (we've used a heart cutter, but circles, diamonds or flower shapes look pretty too). Brush the pie edge with egg, then slide the pastry lid on top. Trim the edge with scissors and squeeze the pastry edge around the top of your index finger, using your thumb and the other index finger. Work your way along the pastry edge to give a professionally fluted finish. Once covered, whisk the reserved egg white and brush over the pastry. Scatter with a little extra sugar, then place the pie on the baking sheet and bake for 45 mins for a large pie, 35-40 mins for medium pies or 25-30 mins for mini pies, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream, crème fraîche, natural yogurt or soured cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 30 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
More about "fig pie recipes"
FRESH FIG PIE - NANCIE'S TABLE
From nanciemcdermott.com
4.5/5 (34)Category PiesCuisine SouthernTotal Time 1 hr 15 mins
- Heat the oven to 400 degrees F. In a small bowl, combine the sugar, flour, cinnamon and salt, and stir with a fork to mix well. In a medium bowl, combine the figs and the sugar-flour mixture, and toss gently to mix them evenly. Pour the figs into the piecrust, and mound them up toward the center in to a little pile. Pour lemon juice over the figs, and dot with the bits of butter.
- Cover with the top crust and press the sides together to seal them well. Trim and fold the edges under firmly; then crimp to seal the pie, or press the edges down with the tines of a fork to seal them and make a pretty design. Use a fork or a knife to make steam vents so that steam and juicy filling can escape as the pie cooks.
- Place in the 400 degree F oven and bake for 10 minutes. Reduce the heat to 350 degrees and bake until the filling is thick and juicy and bubbling out around the top of the pie, and until the crust is golden brown, 40 to 50 minutes. *Transfer to a cooling rack or a folded kitchen towel to cool. Serve warm or at room temperature.
15 DELICIOUS FIG PIE RECIPES YOU WILL LOVE - EAT KANGA
From eatkanga.com
- Fresh Fig Pie. Fresh figs are the star of this show as they are sweet and juicy. They are then cooked into this fresh fig pie after being chopped up. You’ll adore this straightforward sweet fig dessert.
- Creamy Fig Pie. The pie’s simple pastry crust can be made from scratch or purchased from a store. Over this crust, a delicious almond filling is added and figs are placed on the top.
- No Bake Fig Pie. No-bake pies are always a hit, and this one is especially simple. It uses a gluten-free no-bake crust. Almond flour, coconut flour, maple syrup, and coconut oil are combined, and the mixture is then firmly packed into a pan.
- Crunchy Mini Fig Pies. These quick and simple mini-fig pies with a crispy crust contain cinnamon to add another dimension to the simple fig. Using only a few simple ingredients and fresh figs, this recipe is a must-try for everyone.
- Fig Jam Italian Pie. For this recipe, fig jam is required. However, this makes for a richer, denser pie filling that can maintain its shape after being cut.
FRESH FIG PIE - NANCIE'S TABLE
From nanciemcdermott.com
FIG PIE RECIPE | EAT SMARTER USA
From eatsmarter.com
SOUTHERN FRIED FIG PIES - SOUTHERN MADE SIMPLE
From southernmadesimple.com
FRESH FIG PIE – BAYOU WOMAN
From bayouwoman.com
FIG JAM ITALIAN PIE | 2POTS2COOK
From 2pots2cook.com
CALIFORNIA FIG PECAN PIE | VALLEY FIG GROWERS
From valleyfig.com
FIG PIE - DELICIOUS LIVING
From deliciousliving.com
Servings 8Calories 416 per servingEstimated Reading Time 1 min
150 FIG PIE RECIPES & FIG TART RECIPES IDEAS - PINTEREST
From pinterest.com
RAW FIG PIE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
RECIPE FOR OPEN-FACE PEAR-FIG PIE | ALMANAC.COM
From almanac.com
FIG GALETTE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
43 FIG RECIPES FOR FRESH AND DRIED FIGS | EPICURIOUS
From epicurious.com
FRESH FIG PIE, EASY AND DELICIOUS - YOUTUBE
From youtube.com
BAILEYS DELICIOUS CHOCOLATE FIG PIE RECIPE | BAILEYS US
From baileys.com
BAKE AN EXTRA-FABULOUS DESSERT FOR MOTHER'S DAY
From latimes.com
FRESH FIG PIE - BIGOVEN
From bigoven.com
You'll also love