Best 2 Dried Fig And Marsala Tart Recipes

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Indulge in a symphony of flavors with our delectable Dried Fig and Marsala Tart, where the sweetness of dried figs harmonizes with the rich nuances of Marsala wine. This culinary masterpiece boasts a buttery shortcrust pastry that encases a velvety filling, adorned with plump dried figs and drizzled with a luscious Marsala glaze. The tart's golden crust and vibrant filling create a visually stunning centerpiece, while its delectable taste will tantalize your palate. Alongside this star recipe, discover a collection of equally enticing culinary creations. Unleash your inner baker with our assortment of scrumptious tarts, featuring flavors like Apricot and Almond, Cherry and Amaretto, and Plum and Armagnac. Each tart is a testament to the perfect balance between sweet and tangy, with a flaky crust and a filling that bursts with fruity goodness. Embark on a delightful baking journey and create these culinary masterpieces that will impress your loved ones and satisfy your sweet cravings.

Here are our top 2 tried and tested recipes!

FIG AND ALMOND TART



Fig and Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
1/4 cup apricot jam

Steps:

  • Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
  • In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
  • Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
  • Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
  • Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.

FRESH FIG TART



Fresh Fig Tart image

The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie. A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought works well, too) and fresh figs. The key to success is superb figs. They can't be so jammy that they collapse when you cut them into quarters or sixths. But they should be sweet and ripe. The dough recipe below makes two crusts, one for now and one for later (store extra dough, well-wrapped, in the freezer).

Provided by Martha Rose Shulman

Categories     pies and tarts, dessert

Time 7h

Yield One 9-inch tart

Number Of Ingredients 20

6 ounces/168 grams unsalted butter (1 1/2 sticks), preferably French style with 82 percent fat, at room temperature, plus more for the pan
1/4 teaspoon fine sea salt
1 cup/112 grams confectioners' sugar, sifted
Rounded 1/3 cup/39 grams almond flour, sifted
1 1/2 teaspoons vanilla extract
1 extra-large egg, beaten
2 2/3 cups/315 grams all-purpose flour or cake flour, sifted
2/3 cup/70 grams almond flour
3/4 cup/70 grams confectioners' sugar
3/4 teaspoon cornstarch
1 teaspoon cake flour or all-purpose flour
5 tablespoons/2 1/2 ounces/70 grams unsalted butter, preferably French style, at room temperature
Pinch of fine sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 extra-large egg, beaten
1 tablespoon dark rum
1/2 cup/150 grams fig jam, either homemade or store-bought
18 ounces/500 grams fresh figs
Powdered sugar, for dusting

Steps:

  • Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners' sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.
  • Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.
  • Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.
  • Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.
  • Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners' sugar, cornstarch and flour into a medium bowl.
  • Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.
  • Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.
  • Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.
  • Using a small spatula, spread fig jam over surface of tart in an even layer.
  • Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.

Tips:

  • To easily remove the zest from a lemon, use a Microplane zester.
  • To make sure your tart crust is fully baked, pre-bake it for 10-12 minutes before adding the filling.
  • If you don't have a tart pan, you can use a 9-inch pie plate instead.
  • Be sure to soak the dried figs in Marsala wine for at least 30 minutes before using them. This will help to soften them and plump them up.
  • If you don't have any Marsala wine on hand, you can substitute another sweet wine, such as port or Muscat.
  • Serve the tart warm or at room temperature.

Conclusion:

This dried fig and Marsala tart is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet figs, rich Marsala wine, and creamy custard is sure to impress your guests. With its simple ingredients and easy-to-follow instructions, this tart is a great recipe for bakers of all skill levels. So next time you're looking for a special dessert to make, give this dried fig and Marsala tart a try.

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