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Roasted Nut Tart and Port Poached Figs
Yields 1- 6 inch tart
Sugar Dough
9 ounces unsweetened butter, room temperature
4 ½ ounces powdered sugar
3 whole eggs
1 pound + 2 ounces cake flour
½ teaspoon baking powder
Using a paddle in an electric mixing bowl, cream together butter and sugar. When combined add 1 egg at a time, making sure the egg is well combined each time one is added. Sift together dry ingredients. Slowly add the dry ingredients until combined. Do not over mix. Wrap dough in plastic wrap and let rest a minimum of 1 hour or overnight.
Almond Cream
9 ounces unsalted butter, room temperature
9 ounces granulated sugar
9 ounces almond flour
3 whole eggs
1 ounce cornstarch
Using a paddle in an electric mixing bowl, cream together butter and sugar. When combined add 1 egg at a time, making sure the egg is well combined each time one is added. In a separate bowl mix together the almond flour and cornstarch, then slowly add to butter mixture. Mix until combined. Set aside.
Nut and Caramel Filling
4 ½ ounces granulated sugar
2 ½ ounces heavy cream
2 ½ ounces whole milk
4 ½ ounces of your favorite nuts, chopped
In a 2 quart stainless steel pot, make a dry caramel with the sugar. Carefully add cream and whisk quickly. Then add milk. Wen adding liquid to caramel it is important to be very careful. Add liquid of the heat, because a lot of steam will be released when liquid is first added. Then put the pot back over the fire to make sure the caramel does not harden. Once all the liquid is added, stir in the nuts and cool down until thickened. Do Not Overcook! If the nut mixture over
cooks then the filling will be to hard to eat.
To Assemble
Butter and flour a 6 inch tart mold. Roll out dough to a ¼ inch thickness and line buttered tart mold. Let dough rest for 1 hour. Spread a thin layer of nut fillin on the bottom. To with a thin layer of almond cream. Bake at 350 degrees for about 12-18 minutes. The top wil be golden and the caramel wil bubble through the almond cream.
Port Poached Figs
8 fresh figs (if unavailable us dried figs)
2 cups ruby port
1 fresh vanilla bean
1 stick cinnamon
Place figs in a 1 quart stainless steel pot. Cover with port and add vanilla bean and cinnamon. Bring port to a boil and reduce heat to low. Slowly cook figs until they become soft. Remove figs and let port reduce until a syrup consistency.
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