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Sunday, November 9, 2014

Granny Smith Tart with Fig Lining

It is no longer peach and apricot season.. and figs have been weaning away from the stalls for some time now.  Fall is the season for apples and pumpkin, sugar and spice.  How can you spread one last drop of summer into a fall dessert?  Use some of your summer preserves.. if you are so lucky to have some.  This summer, I made many offerings to others and was, in turn, rewarded with several gifts of various forms.  Homemade fig preserves was one of those gifts I've been enjoying from time to time on some bread with goat cheese, or even in some thumbprint cookies.  I hadn't given those preserves their proper turn at sublimation, yet.. until this tart.  Mixing figs and apples is just as genius an idea as mixing apples and cinnamon.. and while we're doing that, add in some cinnamon and ginger.. because it is fall, after all.
Serves 6-8
3 Granny Smith apples, peeled and sliced into wedges
1/4 tsp ginger powder
1/4 tsp cinnamon
2 eggs
3-4 Tbsp fig preserves
30g cassonade or brown sugar (omit if your preserves are very sweet)
1 handful slivered ground almonds
dash milk
shortcrust (I used half buckwheat, half T80 flour and added cinnamon and ginger)
1. Cover the rim of the uncooked shortcrust with foil, poke the bottom a few times with a fork and pre-cook it for 10 minutes in the oven at 190°C 375°F.
2. In a large mixing bowl, whip together the eggs, sugar, 1 1/2 Tbsp of the fig preserves, and a dash of milk.
3. Spread the remaining 2 1/2 Tbsp fig preserves into the precooked crust
Lay the wedges down
Sprinkle on the almond slivers
 and pour in the egg mixture.
4. Bake for 1 hour at 175°C 350°F.
 5.  Let cool at least 30 minutes before attacking it.
This apple tart is exactly my type of dessert (until I get a sorbeti√®re.)  It's not too sweet, just enough fruit, a bit of spice from the ginger, a crust that always gets rave reviews... with a naughty mix of fig and apples to make it unique.
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