Wednesday, October 19, 2011
Light sweetness ,soft skin and crunchy seeds , these California grown Figs are perfect a mellow sensation. Rich source of minerals and vitamins, the sweetness and color intensifies as the fruit ripens.
Simple and elegant these free-form fresh fig tarts are incredibly easy to make.Most of the sweetness is from the luscious honey ,the almond filling at the base adds nutrition and heartiness to the tarts. Lightly sweet,I don't just reserve this for dessert ,but also enjoy them as a snack.
Makes about 6 mini tarts.
For Pastry crust
2 cup Whole wheat pastry flour
3 tablespoon Organic butter or Vegetable Shortening(Trans fat free)or Virgin Pressed Coconut oil,cold
1/4 teaspoon salt
1/2 teaspoon fresh ground cinnamon
2-3 tablespoon cold water
For almond filling
1/2 cup almonds
2 tablespoon brown sugar
8-10 Fig Figs ,hulled and quartered
1/4 cup Pure organic honey
Prepare the dough
Sift the flour,salt and cinnamon in bowl. Mix in the butter or shortening,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes
Prepare the Almond Filling
Toast the Almonds in 350F oven for 5-6 minutes.Cool and finely grind it in a Vitamix or coffee grinder. Mix in the sugar.
Bake the tarts
Preheat Oven to 350F
Unwrap the dough. Spread some all purpose flour on work surface.Divide the dough in to 6 equal portions.Using a rolling pin, roll out the dough about 4 inches in size.Pinch the sides of the pieces ,place them on a baking tray and spread about a tablespoon of almond mixture on each and arrange the quarters of the figs over it. Drizzle about 1-2 teaspoons of honey over each of the mini-tarts.Bake for about 15-20 minutes until the edges of tart are lightly crisp and brown.Serve warm. Can be refrigerated in an air-tight container for 2 weeks.