Fig and Pine Nut Tart

 

Fig and Pine Nut Tart

1/2 cup butter, at room temp.

1/2 cup plus 2 tblsp. powdered sugar

3 egg yolks

1 cup plus 2 tblsp. ground almonds

1 egg white

1 cup plus 2 tblsp. pine nuts

1 prepared pie crust for a 9" tart pan (in Italy, this would be made with a heavier crust, called pasta frolla)

     OR 1/2 the recipe for pasta frolla, that follows

1/2 cup fig preserves or jam

Whipped cream, for serving (opt.)

Pasta Frolla:

(makes 2 rounds for 8, 9, or 10" tart pan)

2 cups all-purpose flour

2 tblsp. sugar

pinch salt

1/2 cup plus 1 tblsp. butter, in tiny squares, kept cold

1 egg

1 egg yolk

1 tsp. vanilla extract

2-3 tblsp. cold white wine

The first thing you'll want to do is prepare the crust.  Put the flour, sugar, and salt in a food processor and pulse 2-3 times.  Then sprinkle the butter pieces over the flour and pulse 5 times, until it looks like coarse meal.  Combine the egg, egg yolk, vanilla, and 2 tblsp. of the wine in a small bowl.  Then, with the processor running, pour the mixture into the feed tube.  Stop as soon as the dough gathers on top of the blade.  If it seems too dry, add the remaining wine.  Do not let the pastry form a ball or it will become tough.  Knead it, by hand, slightly on a lightly floured surface, just to bring it together and to remove any stickiness.  Cut it in half, wrap one half in plastic, and refrigerate.  Pat the other half into a buttered 9" tart pan, cover with plastic, and chill it for at least an hour.

Take the dough out of the fridge and, now, start working on the filling.  

Place the pine nuts in a skillet over medium heat until they're slightly golden, 3-4 minutes, stirring most of the time.  Keep your eye on them; don't walk away.

Cream the butter and sugar together until they look pale.

Beat in the yolks, one at a time, with the ground almonds, until everything is incorporated.  Add the egg white and mix until thoroughly blended.

Fold the toasted pine nuts into the egg mixture, using a rubber spatula.

Carefully spread the fig preserves onto the bottom of the pastry.

Pour and evenly spread the nut mixture over the preserves.  Bake in a preheated 325 degree oven for about 30 minutes or until a toothpick inserted into the center comes out clean.

Let the tart cool for 10-15 minutes and then remove the side of the pan by pushing up from below.  Leave the tart on the base of the pan.  Cool and place on a serving plate.  Dust with powdered sugar and serve with whipped cream, if you like. (Note: I actually enjoyed this tart chilled)

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