Cooking Instructions
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Step 1
To rehydrate the figs, place 2 cups of water in a large saute pan and bring to a boil. Add the
Dried Figs (2 cups)
and turn off the heat, leave the figs in the water while preparing the tart dough and filling.
Step 2
For the tart dough, place the
All-Purpose Flour (2 cups)
,
Granulated Sugar (1 1/2 Tbsp)
, and
Brown Sugar (1 Tbsp)
into the bowl of the food processor; pulse them to combine. Add the
Unsalted Butter (1 1/2 sticks)
and pulse until it resembles a coarse meal. Add the 1 whole egg, 1
Egg Yolk (2)
, and
Water (2 Tbsp)
and pulse until the dough just forms a ball. Remove from the work bowl and form into a disc; wrap in plastic wrap and place in the refrigerator while the filling is being made.
Step 3
For the almond filling, place the
Almond Paste (1/3 cup)
into the bowl of the electric mixer. Using the paddle attachment, start softening up the almond paste at low speed. Add the
Unsalted Butter (1/2 cup)
and mix until combined. Add the
Granulated Sugar (1/3 cup)
and continue to mix until incorporated. Add 1 whole egg and 1
Egg Yolk (2)
and mix. Add the
All-Purpose Flour (1/3 cup)
and stir until everything is combined. Remove the bowl from the mixer and using a spatula, gently fold in the
Blue Cheese (1/2 cup)
.
Step 4
Preheat oven to 350 degrees F (180 degrees C). Remove the tart dough from the refrigerator. Lightly flour a work surface, and place the dough on it. Sprinkle a little more flour on the dough and roll out the dough to 1/8-inch thick. Gently pan spray the tart pan and place the rolled-out tart dough into the pan.
Step 5
Spread the almond filling evenly into the dough-lined tart pan. Take the figs out of the water and pat them dry with a paper towel. Cut each fig in half, lengthwise. Decorate with the fig halves and place the tart on a rimmed cookie sheet. Place in the oven and bake until the almond filling appears set and has taken on a golden brown color, approximately 40-50 minutes.
Step 6
Allow the tart to cool before serving for a minimum of 15 minutes.
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