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Ингредиенты
- 6 Tbsp. unsalted butter slightly softened
- 1/2 c. granulated sugar
- 2 lrg egg yolks
- 1 c. all-purpose flour
- 1/3 c. yellow cornmeal, stone-grnd prefered
- 1/2 tsp salt Nonstick cooking spray or possibly unsalted butter
- 4 ounce cream cheese softened
- 1/2 c. creme fraiche
- 1 1/2 Tbsp. confectioners' sugar
- 1 pt black or possibly purple figs stemmed, quartered
- 1/4 c. fig or possibly red-currant jam
- 2 Tbsp. red wine
Инструкции
- Crust: Cream together the butter and granulated sugar in bowl of an electric mixer, about 2 min. Add in yolks, and mix just to combine. Whisk together the dry ingredients, and add in to the yolk mix; mix just till it comes together loosely. Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to refrigeratefor at least 30 min, till hard.
- Prepare a 4 1/2- by 14-inch rectangular fluted tart tin with cooking spray or possibly butter. Roll out the dough between two pcs of plastic wrap to about 1/8-inch thickness. Throw away the top plastic wrap, and gently invert dough over the prepared tart tin. Throw away the remaining piece of plastic wrap. Press the dough into tin, and trim so the dough is flush to edges. Repair tears or possibly cracks on the dough by pressing together dough with your fingers. Place in the refrigerator to refrigeratefor about 30 min.
- Heat oven to 350 degrees. Prick the crust several times with a fork, and bake on the middle rack of oven till the crust begins to color, 15 to 20 min. Remove from oven, and transfer to a wire rack to cold completely. When cold, remove from the pan. Place on a serving platter or possibly board.
- Filling: Place the cream cheese in the bowl of an electric mixer, and beat till smooth. Add in the creme fraiche and confectioners' sugar, and beat till mix is smooth and fluffy, about 2 min. Transfer to the refrigerator to refrigeratefor 30 min. Spread the filling into the cooled crust, and arrange the figs on top, pressing them in slightly.
- Glaze: Combine the jam and wine in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and simmer till mix is thick and syrupy, about 2 min. Cold slightly, and brush hot glaze over figs with a pastry brush. Refrigeratethe tart in the refrigerator if not serving right away. Serve within several hrs.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 133 | 41% |
| Total Fat 15.09g | 19% |
| Saturated Fat 8.69g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 196mg | 8% |
| Potassium 211mg | 6% |
| Total Carbs 44.63g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 25.33g | 17% |
| Protein 4.2g | 7% |
