Wednesday, September 1, 2010

Black Figs Tart

Hello everyone !
After my 2 months break (i spent my Honeymoon in French Polinesia and California) i'm back again in the "old world".
Sorry about this long absence,but now i'm all freshened up and ready to bring you new recipes...
This morning  my father came back from his farm (Maolina) with a basket full of figs and so i got the inspiration to make this...

Figs are the only fruit to fully ripen and semi-dry on the tree.
Wrapped in a thin, deep-purple to black skin, the juicy, red-pink pulp of this fig is packed with small, edible seeds. The flavor is sweet and floral, reminiscent of honey. A slight shriveling or cracking near the stem end is caused by the sun and is a common characteristic.
High in fiber, figs are a good source of vitamin C, vitamin B6, calcium, iron, magnesium, thiamine, potassium and protein. Figs are considered to be an antibacterial and anti-ulcer food, as well as a natural laxative.

Ingredients for 8
2 ½ cups flour, 1 ½ cups sugar, 2 ½ sticks softened unsalted
butter, a
heavy 1/2 cup figs preserves, 2 egg yolks, 5 crisp sweet
apples, 1 heavy cup wallnuts.
Soften butter and combine with eggs, sugar and flour. Work
the dough until the consistency is soft and delicate. Prepare
a mold on a shallow-edged baking sheet with parchment
paper. Smooth dough onto the full surface of the mold.
Spread with figs preserves. Slice figs and layer on top
of the preserves. Sprinkle the figs lightly with sugar and
scatter the wallnuts.
Bake 30 minutes at 350F. Dust with confectioner's sugar,
cut into squares and serve.

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