I wasn’t planning to post this recipe. Why? Well, because there’s no big mystery to it and you could probably figure it out just from looking at the pictures. Plus, i’m lazy. Okay, make that the main reason. Here’s the story, a layer of frangipane goes on top of crisp and buttery rounds of puff pastry, some perfectly ripe green figs are arranged on top and glazed with apricot jam and served with a delicious fig-balsamic reduction to cut through the richness and sweetness of it all. After posting a photo on twitter and getting a big enthusiastic response from my friends i thought that maybe i should after all. When the big enthusiastic response turned into menace and i was warned i would get stalked if i did not, i knew this was a winner.
So here you have it, stalker friends. You win again.
Of course, the quality of the figs make all the difference in the world and i could go on and on about how good it is but the result is of course relative to the quality of the ingredients you are using. I was thinking that miniature versions of these fig tarts could also be turned into accompaniments to a more sophisticated cheese course. Just an idea if you’re so inclined to play with your food.
Now, can i go back to bed?
Green Fig Tart with Fig-Balsamic Glaze
- Serves 6
For the Fig-Balsamic reduction:
- 12 ripe black figs
- 1 1/4 cup balsamic vinegar
For the green fig tart:
- 1 sheet high quality puff pastry
- 1 egg yolk (for eggwash)
- 4 ounces unsalted butter, softened
- 1/2 cup sugar
- 1 1/4 cup ground almond
- 1 egg
- 2 tablespoons flour
- 10 ripe green figs, sliced in eights
- 1/4 cup apricot jam
- 2 tablespoons water
For the balsamic-fig reduction:
- Cut the black figs in half and scoop out the pulp (use the rest as a snack).
- Place the fig pulp in a small saucepan and add the balsamic vinegar. Put on medium-low heat and reduce for about 15 min. Let it cool and strain.
For the green fig tarts:
- Preheat oven to 350’F
- Cut 6 rounds of puff pastry with a 3-inch pastry cutter and place them on a silpat on a baking tray.
- Prick the center of the puff pastry rounds with a fork (leaving about 1/4 inch border untouched). Mix the egg yolk with a tablespoon of water and brush the eggwash on each pastry round.
- For the frangipane, place the butter, sugar, ground almonds and the eggs in the bowl of a food processor. Process until emulsified and smooth. Add the flour and pulse until combined. Refrigerate until ready to use.
- Bake the puff pastry round until golden brown, about 20 minutes. Remove from the oven and press each round down while hot with the flat side of a metal spatula (or place a sheet of parchment paper on top and cover with another sheet tray to prevent them from puffing too much). Add 1 1/2 tablespoon of almond frangipane in the center of each round and spread it around. Return to the oven for 5 more minutes.
- Meanwhile, place the apricot jam and water in a small saucepan and bring to a boil. Reduce to a glaze.
- Place the sliced green figs on top of the tarts and glaze with the apricot mixture.
- Serve with a drizzle of the fig-balsamic reduction. Better enjoyed the same day.