9.02.2009

Fig and Lemon Tart

I couldn't resist the small crate of fresh figs at the store, and on my way home decided to take inspiration from La Tartine Gourmand and make a tart. I decided to pair the figs with lemon in hopes the tartness will balance the sweet flavor of the fig. The crust was incredible, but I decided I would have enjoyed a savory preparation with the figs. I do have some left so.....

CRUST:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup butter (room temperature)
grated lemon peel from one lemon
1 large egg yolk

In a food processor or a bowl, combine flour, granulated sugar, butter, and lemon peel. Whirl or rub with your fingers until mixture has texture of fine crumbs. Add egg yolk and whirl or stir with a fork until a dough forms. Pat dough into a ball, then press evenly over bottom and up sides of a 10-inch tart pan with removable rim.

Bake crust in a 300° oven until golden, about 30 minutes.


FILLING:
1 cup of whole milk ricotta cheese
vanilla
2 tbsp sugar
2 tbsp grated lemon peel
2 tsp lemon juice
1 egg
8-10 fresh figs
2 tsp sugar, for sprinkling

Whisk all the ingredients together. Pour into the prepared crust. Layer atop with sliced figs (you can do quarters or slices, up to you). Sprinkle figs with some sugar. Return to the over for the filling to set, about 30 minutes at 350F.

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