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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.
For the tart dough, place the
All-Purpose Flour (2 cups)
Granulated Sugar (1 1/2 Tbsp)
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)
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.
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)
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.
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.
Allow the tart to cool before serving for a minimum of 15 minutes.
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