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Dried Apricot And Fig Tart

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Ingredients
  Dried apricots 8 Ounce (For Making The Pastry Shell)
  Dried figs 8 Ounce (For Making The Pastry Shell)
  Dry white wine 1⁄2 Cup (8 tbs) (For Making The Pastry Shell)
  Vanilla 1⁄2 Teaspoon (For Making The Pastry Shell)
  Tawny port 1⁄2 Cup (8 tbs) (For Making The Pastry Shell)
  Sugar 1⁄2 Cup (8 tbs) (For Making The Pastry Shell)
  Unsalted butter 2 Tablespoon (For Making The Pastry Shell)
  Egg 1 (For The Making Almond Cream)
  Egg yolk 1 (For The Making Almond Cream)
  Granulated sugar 2⁄3 Cup (10.67 tbs) (For The Making Almond Cream)
  Flour 3 Tablespoon (For The Making Almond Cream)
  Cornstarch 3 Tablespoon (For The Making Almond Cream)
  Scalded milk 1 Cup (16 tbs) (For The Making Almond Cream)
  Butter 2 Tablespoon (For The Making Almond Cream)
  Vanilla 1 Teaspoon (For The Making Almond Cream)
  Almond extract 1⁄2 Teaspoon (For The Making Almond Cream)
  Amaretto 2 Tablespoon (Or To Taste, For Making The Almond Cream)
  Ground almonds 1⁄3 Cup (5.33 tbs) (For The Making Almond Cream)
  Apricot jam 1⁄2 Cup (8 tbs), sieved (For The Making Glaze)
  Amaretto 2 Tablespoon (For The Making Glaze)
Directions

Make the shell: Prepare pastry as for Lemon Meringue Pie, fitting it into a 10 inch square or round tart pan with removable bottom.
Bake and let cool.
In separate bowls soak the apricots with the wine, 1/2 cup water, 1/4 cup of the sugar and 1/2 teaspoon vanilla and the figs with the port, 1/2 cup water, and the remaining sugar for 30 minutes.
Simmer the apricots for 30 minutes or until tender; increase heat to high and reduce the cooking liquid to 2 tablespoons.
Add 1 tablespoon of the butter, shaking the pan to coat the apricots.
Simmer the figs for 30 minutes or until tender, increase heat to high and reduce the cooking liquid to 2 tablespoons.
Add the remaining butter, shaking the pan to coat the figs.
Let the dried fruits cool.
Make the almond cream: In a bowl with an electric mixer beat the egg and yolk until combined.
Beat in thesugar, a little at a time, and beat the mixture until it forms a ribbon.
Beat in flour and cornstarch and stir in milk.
Transfer to a saucepan, bring to a simmer over moderately low heat, whisking constantly, and whisk the mixture for 2 minutes.
Remove the pan from the heat, beat in the butter, vanilla, almond extract, Amaretto, and almonds.
Cover and chill until firm.
Spread the tart shell with the almond cream and cover with the fruits, arranging them in alternate rows.
Make the glaze: In a small saucepan; stirring, heat the apricot jam with the Amaretto over moderate heat until syrupy.
Brush the fruit with the glaze.
Chill the tart until ready to serve.
Let sit at room temperature for 15 minutes before slicing.

Recipe Summary

Method: 
Baked
Interest: 
Everyday

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