Apple & Fig Tarte


Apple and fig tarte, baked and laying on a baking sheet. The sugar has caramelized on topCreate the dough/crust ahead of time for this Apple & Fig tart to keep this recipe simplified. If you don't want to prepare it ahead of time, keep in mind it needs to be chilled for at least two hours prior to baking.

1 1/2 cups all-purpose flour
3 tbsp granulated sugar
1/2 tsp kosher salt
3/4 cup cold, unsalted butter (cut into pieces)
5-6 tbsp ice water

1/4 cup granulated sugar, divided
1/4 cup cardamom seeds
2 small, crisp apples (peeled and thinly sliced)
10 Black Mission figs, stemmed and thinly sliced crosswise
3 tbsp unsalted butter (cut into pieces)
1/4 cup Harvest Ginger Peach Spread


First, prepare the pastry. Whisk together flour, sugar and salt in a large bowl. Cut in the butter with pastry blender or 2 knives until the mixture resembles even, coarse sand. Alternatively, pulse the mixture in a food processor until it resembles coarse meal with some slightly large pieces. Add 4 Tbs. of the ice water to the mixture and stir with a fork (or pulse in the processor) until a shaggy dough forms. Add up to 2 more Tbs. of water but stop before the dough gets too wet. It should just hold together when squeezed. Gather the dough into a rough ball with your hands. Put a piece of plastic wrap on the counter and place the dough on it. Wrap the dough and flatten it into a 6-inch square. Refrigerate until cold, about 2 hours or up to 2 days. Alternatively, freeze the dough, well wrapped, for up to 1 month.

Preheat the oven to 400°F. On a lightly floured, large piece of parchment paper, using a lightly floured rolling pin, roll out the dough to a 1/4-inch-thick square (about 12 inches square). Transfer the dough, on its parchment, to a rimmed baking sheet. Freeze for 10 minutes.

Next, prepare the filling. In a clean spice blender or coffee grinder, process 2 Tbs. of the sugar with the cardamom seeds and transfer to a large bowl. Without breaking the slices, toss the apple slices in the cardamom sugar. Overlap and alternate the apple slices and fig slices in neat rows on top of the pastry, leaving a 1/4-inch bare border on all 4 sides. Sprinkle evenly with any remaining cardamom sugar and the remaining 2 Tbs. of sugar and dot with the butter pieces. Bake until the crust is deep golden brown and the fruit is tender, 40 to 45 minutes. Immediately after pulling the tart from the oven, run a flat spatula around the edges to loosen it from any caramelized sugar on the pan. Brush the warm tart with the Harvest Ginger Peach Spread. Serve warm or at room temperature.

Additionally, you could brush the tart with Blistered Jalapeno & Fig Spread if you would like to have a nip of spice with the sweet tart. 



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