Although fresh figs are coming into season, this tart works best with dried figs; their rich, concentrated sweetness is complemented by the sharpness of the blue cheese. Serve warm or at room temperature, as an appetizer or dessert with a glass of port.
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 tablespoon sugar
Dash of salt
1/4 cup chilled butter, cut into small pieces
2 tablespoons ice water
12 dried Black Mission figs, stems removed
1/4 cup fig preserves
1 tablespoon hot water
1/2 cup (2 ounces) crumbled Gorgonzola or other blue cheese
How to Make It
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 15 times or until mixture resembles cornmeal. With processor on, slowly add 2 tablespoons ice water, 1 tablespoon at a time, through food chute, processing just until blended (do not allow dough to form a ball). Press crumb mixture into bottom and up sides of a 9-inch tart pan coated with cooking spray. Cover and refrigerate 30 minutes.
Preheat oven to 375°.
Place pan on a baking sheet. Bake at 375° for 20 minutes (crust will be very lightly browned at edges). Cool slightly.
To prepare filling, place figs in a bowl; add enough boiling water to cover fruit. Cover and let stand 15 minutes or until figs are soft. Drain well; chop figs. Combine preserves and 1 tablespoon hot water in a medium bowl. Stir in chopped figs. Spoon fig mixture into crust, and spread in an even layer. Bake at 375° for 10 minutes or until heated. Cool on a wire rack for 5 minutes. Sprinkle with blue cheese.
This divine receipe combines sweet and savory in a most extradinory way. It can be served as either an appetiser or desert. I chose this receipe for my cooking club where we try out new things and become adventurous. My friends are still raving about how delicious it was and I'm planning to serve it at a special UCLA alumni dinner next week. The only change I make to the recipe is to double or triple the amount of filling according to my audience. Serve with chocolate port!
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