Fig tart with hazelnuts (torta di fichi secchi e noci)

1 servings

Ingredients

Quantity Ingredient
MAKES ONE 9-INCH TART, OR 8
SERVINGS
Source: Cooking Vegetables
The Italian Way; Judith
Barrett
ISBN 0-02-009078-1; 1994

Directions

This is a wonderfully rich and hearty dessert- dense with figs and infused with orange flavor- to make in the winter when only dried figs are available. It comes from a great chef, Jody Adams, who runs the kitchen at Michela's restaurant in Cambridge, Massachusetts, where her cooking is earthy and delicious.

CRUST: ¼ cup hazelnuts 1½ cups all-purpose flour 1 teaspoon salt 2 tablespoons sugar 6 tablespoons (¾ stick) unsalted butter, cut into tablespoon-size pieces 2 tablespoons water FILLING: ½ pound dried figs, stems removed and cut into quarters Zest of 1 orange, finely chopped Juice of 1 orange 3 large eggs ½ cup mascarpone Juice of 1 lemon 1 tablespoon all-purpose flour Pinch of salt ½ cup sugar ½ cup toasted coarsely chopped hazelnuts 1. Preheat the oven to 400-F. Place all the hazelnuts on a baking sheet. Place in the oven and toast for 10 minutes. Cool slightly.

Grind or chop in a food processor.

2. To prepare the crust, combine the ground nuts, flour, salt, and sugar in a medium-size bowl. Add the butter and work it through your fingers into the dough until the mixture resembles coarse meal. Add the water and toss through your fingers into the dough. Squeeze some dough in your hand. If it holds together fairly well, you've added enough water. If not, add more water, a tablespoon at a time, until it does hold together. Place the dough on a counter top. Using the heel of your hand, smear the dough across the counter. Repeat. Form the dough into a flat cake and refrigerate at least 1 hour.

3. Preheat the oven to 400-F. Roll out the dough and line a 9-inch springform pan with it. Refrigerate until ready to fill.

4. In a large mixing bowl, combine the figs with the orange zest and juice and toss well. Allow to macerate for 30 minutes.

5. In a large mixing bowl, beat the eggs with the mascarpone, lemon juice, flour, salt, and the orange juice from the figs. Gradually beat in the sugar.

6. Distribute the figs evenly over the bottom of the prepared crust.

Sprinkle over the hazelnuts. Pour the mascarpone-and-egg mixture over the figs, then fold the pastry down to form a nice edge. Bake for 10 minutes, then reduce the oven to 350-F and bake for an additional 20 to 30 minutes, until set. Serve with vanilla ice cream.

Keywords: Mascarpone, Oranges, Scanned, SJK From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (20:08) (159) Fido: Cooking

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