There are only two small (but I would argue important) differences in this recipe and the one which appeared in Food and Wine back in 2003.
First, I substituted 1/2 cup of Cocchi vermouth for an equal amount of water. The alcohol acts as a flavor enhancer and further reinforces the spice profile of the fig paste. Second, I reserve the poaching liquid and add sugar to create the fig syrup.
To me these small changes really elevate this classic tart to a special dessert (particularly when served with the homemade Ginger Gelato recipe also found on this site!
Fig Tart with Pistachio Crust and Fig Syrup
The recipe is very closely based on a classic fig tart recipe which I first saw in the magazine Food and Wine in November 2003 under a byline of chef Tom Valenti.
FIG TART WITH PISTACHIO CRUST
INGREDIENTS
FILLING
1 pound dried Black Mission or Turkish figs, stemmed
1 cup water
1/2 cup Cocchi Italian Vermouth di Torino (16%abv)
3/4 cup sugar
1 tablespoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
Juice and zest of 1 lemon Salt
CRUST
2 cups unsalted roasted pistachios (10 ounces)
2 1/4 cups all-purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon finely grated lemon zest
2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
SAUCE
Reserved poaching liquid
1 cup sugar
PREPARATION
FILLING
In a medium saucepan, combine the figs with the water, sugar, cinnamon, nutmeg, cloves, lemon juice and zest and a pinch of salt and bring to a boil.
Cover and simmer the figs over moderately low heat until tender (30-40 minutes).
Pour off remaining liquid, reserving for fig sauce
Transfer the mixture to a food processor and process to a smooth paste.
Let cool.
CRUST
In a food processor, pulse the pistachios until finely ground.
Transfer the nuts to a large bowl and add the flour, sugar, baking powder and lemon zest.
Add the butter and stir with a wooden spoon until combined; it may be necessary to knead the dough with your hands.
Add the whole egg, egg yolks and vanilla and stir or knead until evenly combined.
Break off one-third of the dough and flatten it into a disk. Pat the remaining dough into another disk. Wrap both pieces in plastic and refrigerate until chilled, about 30 minutes.
Preheat the oven to 350°.
Grease and flour an 11-inch fluted tart pan with a removable bottom.
Press the larger disk of dough into the bottom and up the sides of the tart pan to form an even 1/4- to 1/3-inch-thick crust. Trim off any excess.
Refrigerate for 20 minutes.
Spread the fig filling over the crust.
Roll out the smaller disk between 2 sheets of wax paper to a 12-inch round about 1/4 inch thick. Remove 1 sheet of the wax paper and invert the top crust over the filling. Press the edges together to seal and trim off any excess.
Return tart to refrigerator to chill for 15 an additional 15 minutes.
Step 4
Bake the tart in the center of the oven for 50 minutes, or until golden, covering the top with foil if the edge becomes too brown.
Let the tart cool for 30 minutes, then carefully remove the fluted ring. Let the tart cool completely before serving.
SYRUP
Place reserved poaching liquid in a saucepan and add 1 cup of sugar.
Cook uncovered over medium heat until reduced to a thick syrup.
Remove from heat and allow to cool.
Store at room-temperature.
INGREDIENTS
FILLING
1 pound dried Black Mission or Turkish figs, stemmed
1 cup water
1/2 cup Cocchi Italian Vermouth di Torino (16%abv)
3/4 cup sugar
1 tablespoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
Juice and zest of 1 lemon Salt
CRUST
2 cups unsalted roasted pistachios (10 ounces)
2 1/4 cups all-purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon finely grated lemon zest
2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
SAUCE
Reserved poaching liquid
1 cup sugar
PREPARATION
FILLING
In a medium saucepan, combine the figs with the water, sugar, cinnamon, nutmeg, cloves, lemon juice and zest and a pinch of salt and bring to a boil.
Cover and simmer the figs over moderately low heat until tender (30-40 minutes).
Pour off remaining liquid, reserving for fig sauce
Transfer the mixture to a food processor and process to a smooth paste.
Let cool.
CRUST
In a food processor, pulse the pistachios until finely ground.
Transfer the nuts to a large bowl and add the flour, sugar, baking powder and lemon zest.
Add the butter and stir with a wooden spoon until combined; it may be necessary to knead the dough with your hands.
Add the whole egg, egg yolks and vanilla and stir or knead until evenly combined.
Break off one-third of the dough and flatten it into a disk. Pat the remaining dough into another disk. Wrap both pieces in plastic and refrigerate until chilled, about 30 minutes.
Preheat the oven to 350°.
Grease and flour an 11-inch fluted tart pan with a removable bottom.
Press the larger disk of dough into the bottom and up the sides of the tart pan to form an even 1/4- to 1/3-inch-thick crust. Trim off any excess.
Refrigerate for 20 minutes.
Spread the fig filling over the crust.
Roll out the smaller disk between 2 sheets of wax paper to a 12-inch round about 1/4 inch thick. Remove 1 sheet of the wax paper and invert the top crust over the filling. Press the edges together to seal and trim off any excess.
Return tart to refrigerator to chill for 15 an additional 15 minutes.
Step 4
Bake the tart in the center of the oven for 50 minutes, or until golden, covering the top with foil if the edge becomes too brown.
Let the tart cool for 30 minutes, then carefully remove the fluted ring. Let the tart cool completely before serving.
SYRUP
Place reserved poaching liquid in a saucepan and add 1 cup of sugar.
Cook uncovered over medium heat until reduced to a thick syrup.
Remove from heat and allow to cool.
Store at room-temperature.
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