Tag Archives: Figs

Fig Tart

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Fig season is officially here. When you’re at your local markets, you’ll surely stumble upon this fabulous fruit. When you spot larger figs, those are exactly what you need to bake this tart. Do yourself a favor and add a carton to your cart. You won’t be disappointed.

Choose your figs by looking for ones that are slightly soft and give to a little pressure, but aren’t mushy. Store them in the fridge, but be sure not to wash them until you’re ready to use them.

Figs are incredibly delicate, so be careful when you wash them. Never scrub figs or use anything harsher than your fingers. Instead, gently rub any dirt you see away from the fig’s surface. Remove the stems by twisting gently until they come off. Pat them to dry.

I have to say, this tart is wonderful; it actually tastes like a gourmet fig newton!

Fig Tart
serves 8

Preheat your oven to 400 degrees.

For the crust:
– 1 1/2 cup all purpose flour
– 1 tablespoon sugar + 2 tablespoons sugar
– 4 tablespoons cold butter cut into 1 inch cubes + 1 tablespoon butter
– 1/4 cup olive oil ( I got mine from a local press, 2 blocks away, gotta love Italy)
– pinch salt
– 1/2 cup ice water

To prepare: 

In a Cuisnart or Kitchenaid, put in flour, sugar, salt and 4 tablespoons butter + oil. mix on medium speed until it becomes a crumby mixture.

Slowly add ice water until the dough pulls together. Place in the fridge and start on the figs.

For the fig filling:

Slice the figs into quarters, roll out the dough, and place into the tart pan, arrange fig quarters on the dough in a fan pattern.

Sprinkle 2 tablespoons sugar + 1 tablespoon cubed butter on top of the fig arrangement.

Put into a 400 degree oven for 1 hour, or until the figs and dough are nicely browned, they should be a nice shade of caramel.

Cool and serve.

Enjoy xx

 

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Plum Tart

 

plum tart IMG_2099

Plum season is here which means that it’s the perfect time to put them to use and whip up this yummy plum tart. Plums are a wonderful fruit, and as a relative of peaches and nectarines, you can find them everywhere this time of year.

If you can’t find plums near you, pick up some fresh figs instead. Figs will start making their appearance on fruit stands this month, and you’ll find this tart to be just as exquisite with figs as with tarts. Enjoy!

Plum Tart
(you can substitute figs as well)
serves 8

Start by preheating the oven to 400 degrees

You will need:

For the crust ~

– 1 1/2 cup all purpose flour
– 1 tablespoon sugar + 2 tablespoons sugar
– 4 tablespoons cold butter cut into 1 inch cubes + 1 tablespoon butter
– 1/4 cup olive oil ( I got mine from a local press, 2 blocks away, gotta love Italy)
– pinch salt
– 1/2 cup ice water

To prepare:
In a Cuisinart or Kitchenaid put in flour, sugar, salt and 4 tablespoons butter + oil. mix on medium speed until it becomes a crumby mixture.

Slowly add ice water until the dough pulls together.
Place in the fridge and start on the figs.

For the plum filling ~

You will need:
– Plums or figs
– 3 tablespoon sugar
– 1 tablespoon butter, cubed

To Prepare: 
Slice the plums in half removing the pit, roll out the dough and place into the tart pan, arrange plums on the dough in a fan or row pattern.

Sprinkle 3 tablespoons sugar + 1 tablespoon cubed butter on top of the plums arrangement.

Put into a 400 degree oven for 1 hour, or until the plums are bubbling and crust is browned.

Cool and serve.

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Plums are in Season- Italian Plum Tart

As you all know by now, I spend summers on the Italian Riviera. One of the many benefits of living here is that seasons are so apparent by the fruit offered at the local markets. Right now, plums and figs are everywhere. Recently I made a plum tart, but you can also use figs in the same recipe.

plum tart IMG_2099

Italian Plum Tart
(you can substitute figs as well)
serves 8

Start by preheating the oven to 400 degrees

You will need:

For the crust ~

– 1 1/2 cup all purpose flour
– 1 tablespoon sugar + 2 tablespoons sugar
– 4 tablespoons cold butter cut into 1 inch cubes + 1 tablespoon butter
– 1/4 cup olive oil ( I got mine from a local press, 2 blocks away, gotta love Italy)
– pinch salt
– 1/2 cup ice water

To prepare:
In a Cuisinart or Kitchenaid put in flour, sugar, salt and 4 tablespoons butter + oil. mix on medium speed until it becomes a crumby mixture.

Slowly add ice water until the dough pulls together.
Place in the fridge and start on the figs.

For the plum filling ~

You will need:
– Plums or figs
– 3 tablespoon sugar
– 1 tablespoon butter, cubed

To Prepare: 
Slice the plums in half removing the pit, roll out the dough and place into the tart pan, arrange plums on the dough in a fan or row pattern.

Sprinkle 3 tablespoons sugar + 1 tablespoon cubed butter on top of the plums arrangement.

Put into a 400 degree oven for 1 hour, or until the plums are bubbling and crust is browned.

Cool and serve.

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Portuguese Wine Tasting Party with Red Esporao Wines :: Part Two

Esporao & Annette Joseph

Part Two of my Esporao Wine tasting party features the amazing red wines offered by Esporao. I love the deep rich flavors of both offerings, but I personally adore the Assobio. International wine magazine “Wine Enthusiast” awarded Assobio Red 2011 94 points, calling it one of the best buys for the year 2014.

The Esporao Assobio 2011 is a gorgeous wine. Complex and smooth, it pairs nicely with my Fig and Goat Cheese Crostini, and Chorizo, Manchego Cheese Skewers. The rich creaminess of the cheese paired with the sweet fig, really combines nicely with the deep rich notes in the Assobio. This pairing makes for a bold and flavorful combination. I like the smoky flavor of the Assobio with the spicy chorizo sausage as well, in the fall robust flavors are perfect with a chill in the air. You will see later in this post that it also pairs well with my dark bitter chocolate dessert recipe, it’s the perfect pairing counterpoint.

Esporao & Annette Joseph

Fig Goat Cheese Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

Preparation:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

To Serve:

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

Esporao & Annette Joseph

A super easy way to bring a little Portuguese inspiration to you wine tasting party is to add a little sausage, cheese and olives to the menu. Note: This recipe is all about great ingredients!

Chorizo skewers with Manchego Cheese and Tomatoes
Serves 10

You will need:
4 links of Chorizo sausage
– 1/2 pound wedge of 12 month Manchego Cheese
– 20 baby tomatoes
– 1 loaf of crusty bread, cut into slices
– 10 wooden skewers

Preparation:

Grill sausages on medium heat then pull off of the grill and set aside to cool. While the sausages are on the grill, cut the cheese into 1 inch cubes and set aside. Cut the sausage into 1 inch slices. Using the wooden skewers, pierce the sausage and then the tomato, and cheese, then sausage, tomato, and cheese and then sausage. Repeat with all the skewers, and serve with slices of bread. I like to place some olives on the side as well.

Esporao & Annette Joseph

Esporao & Annette Joseph

Dark Chocolate Dessert Crostini with Olive Oil and Pink Sea Salt
Serves 10

You will need:
1 loaf of french bread, cut into 1/2 inch slices
– 2 bars of Ghirardelli Semi- Sweet Chocolate
– 1/4 cup Extra Virgin Olive Oil
– 1 1/2 teaspoon of flake pink salt, or you can use a grater and pink rock salt

Preparation:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet and with a brush, coat the top of the slices with olive oil.  Bake for 10 minutes, or until the slices are golden brown.

Break apart the chocolate into the pre-scored squares. Lay one square on top of each toasted crostini on the cookie sheet and put back into the oven for 5 minutes or until chocolate is melted, but not runny or bubbly.

Pull from the oven and spread the chocolate lightly with a small butter knife.

To serve:

Place on a platter, drizzle with oil hitting every portion of the crostini, and sprinkle with salt and serve.

Esporao & Annette Joseph

All Esporao Wines available at Whole Foods

The Red Wines used in this post were: Red Reserva 2011, and Assobio 2011

This post was sponsored by Esporao Wine Company, but as you know, I only promote or suggest products I use and that I Iove.

Photography credit: Deborah Whitlaw Llewellyn

 

 

 

 

 

 

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