Recipes

Fig and Sesame Tart with Cardamom Orange Cream

1 Mins read
0
23
0
Share
Scroll to recipe
Share
Fig and Sesame Tart with Cardamom Orange Cream

Fig and Sesame Tart with Cardamom Orange Cream

amanda

Equipment

  • Stand Mixer - For mixing the dough and cream.

  • Oven-Safe Tart Pan - For baking the tart.

  • Digital Food Scale - For precise measurements of ingredients.

  • Citrus Juicer - To extract orange juice for the cardamom orange cream.

  • High-Speed Blender or Immersion Blender - For pureeing and blending ingredients.

  • Pastry Rolling Pin (optional) - If preferred to roll out dough by hand.

  • Kitchen Scale - For weighing ingredients accurately.

  • Silicone Baking Mat or Parchment Paper - For easy removal of tart from pan after baking.

  • Food Processor (optional) - For processing certain elements like cardamom and nuts if used in the recipe.

  • Digital Kitchen Thermometer - To ensure oven temperature accuracy during baking.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/2 cup confectioners sugar

  • 1/4 teaspoon salt

  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

  • 4 large egg yolks

  • 1 tablespoon heavy cream

  • 1 teaspoon sesame seeds, toasted

  • 9 ounces dried Turkish figs, stemmed and finely chopped (1 1/2 cups)

  • 1/2 cup water

  • 4 1/2 tablespoons granulated sugar

  • 3/4 teaspoon cinnamon

  • 3 tablespoons sesame seeds, toasted

  • 1 tablespoon orange-flower water (preferably Mymouné)

  • 1 cup heavy cream

  • 2 tablespoons mild honey

  • 1 1/2 teaspoons finely grated fresh orange zest

  • 1/4 teaspoon ground cardamom

  • Accompaniment: fresh orange sections

  • parchment paper; an 8-inch flan ring (3/4 inch high) or round tart pan

Instructions

1

Instruction 1

Pulse together flour, confectioners sugar, and salt in a food processor until combined. Add butter and process until mixture resembles fine meal. Add 3 yolks (reserving the fourth for egg wash) and process until it forms a smooth dough, 2 to 3 minutes. (Don't worry about overworking dough.) Transfer dough to a work surface and gather into a ball, then divide into 3 equal pieces. Form one third of dough into a small disk, then form remaining dough into a larger disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
2

Instruction 2

Simmer figs, water, sugar, and cinnamon in a 1- to 2-quart heavy saucepan, uncovered, stirring occasionally, until mixture is thickened, 2 to 3 minutes. Stir in sesame seeds (3 tablespoons) and cook, stirring, 1 minute. Remove from heat and stir in orange-flower water, then transfer filling to a bowl. Cool filling to room temperature, about 30 minutes.
3

Instruction 3

Put oven rack in middle position and preheat oven to 350°F. Line a baking sheet with parchment paper and place flan ring in center.
4

Instruction 4

Roll out larger disk of dough into an 11-inch round on a lightly floured surface with a floured rolling pin. (If dough is too firm to roll out, let stand at room temperature 5 minutes.) Fit dough into flan ring, pressing dough up side of ring (dough is very tender and tears easily; patch as needed; they will blend in during baking), then trim dough flush with top of ring. Spoon filling into crust and spread evenly.
5

Instruction 5

Roll out remaining disk of dough into a 9-inch round on lightly floured surface with floured rolling pin. Gently lay round over filling, then roll rolling pin over top to trim. Patch if necessary.
6

Instruction 6

Beat together remaining yolk and cream (1 tablespoon) in a cup with a fork and brush some of egg wash over top crust, then chill until egg wash appears darker and is slightly tacky, about 3 minutes. Brush with second coat of egg wash and chill again. Lightly score top with back of a small knife to make a decorative pattern and sprinkle with sesame seeds (1 teaspoon).
7

Instruction 7

Bake tart until top is golden, 30 to 35 minutes. Transfer tart on baking sheet to a rack and cool 10 minutes, then slide tart off parchment onto rack to cool. Gently remove ring.
8

Instruction 8

While tart bakes, stir together cream, honey, zest, and cardamom in a medium bowl and chill, covered. Just before serving, beat cream mixture with an electric mixer until it holds soft peaks.
9

Instruction 9

Serve tart, warm or at room temperature, with cream and oranges.
0
23
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *