Indulge in the essence of summer with Eric's Rosemary Fig Tart. This delightful dessert marries the sweetness of ripe figs with the aromatic touch of rosemary, nestled in a buttery crust. With a heart of fig and rosemary preserve and a layer of smooth almond cream, each bite is a testament to the joy of summer flavors. Perfect for gatherings or a luxurious treat, this tart promises to be a memorable part of your culinary repertoire.
Large pot, mixing bowl, pie or tart pan, baking beans (for blind baking), oven
Ingredients
1Easy Pie Crustrecipe link below
Fig and Rosemary Preserve
450GramsPurple and Ripe Figs1 pound
2Vanilla Beans
2branches Rosemary
450GramsSugar1 pound
2Lemon Juice
3GramsAgar Agar
ALMOND CREAM
100GramsGround Almonds3.5 oz
100GramsButtersoft (3.5 oz)
30GramsFlour1 oz
100GramsSugar3,5oz
1Egg
12Figs for the tart
Instructions
For the Fig Preserve:
24 hours before you need it for the pie, mix all ingredients except pectin. Cook slowly for 2 hours in a large pot, mix often, add the pectin and remove the rosemary cook for 15 mins and pour HOT into a bowl.
For the Almond Cream:
Combine all the ingredients for the almond cream in a bowl and set aside to pour into pie crust once cooled
For the pie:
Blind bake the dough (using beans to weigh it down) for 30 mins at 180ºC (~350ºF) Add almond cream & cook 15 mins at 180ºC (~350ºF) Add the preserved and the slices of fig, & the tip of rosemary
Notes
You can make one large pie or several small tartlets as shown in the picture.If you prefer use a tasty organic fig jam with or without rosemary.