Fig-and-Raspberry Tart with Chestnut Honey

Name: Fig-and-Raspberry Tart with Chestnut Honey
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 15
Cuisine: Global
Ingredients: 1 stick plus 6 tablespoons cold unsalted butter, cubed; 591 milliliters all-purpose flour; 11 smalls fresh bay leaves; 680 grams 30 fresh figs , stemmed and sliced lengthwise 1/3 inch thick; 3 Tbsps heavy cream; 1 Tbsp chestnut honey; 15 servings Sweet Red Wine Ice Cream, for serving; 59 milliliters ice water; 1 Finely grated zest of lemon; 24 fresh raspberries; 13 smalls tender rosemary sprigs; 1 teaspoons salt; 2 Tbsps sugar; 2 teaspoons sugar

One serving contains 325 calories, 5g of protein, and 15g of fat. This recipe serves 15. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up chestnut honey, raspberries, bay leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Make the Tart

In a food processor, combine the flour with the sugar, salt and lemon zest and pulse to blend.

Ingredients you will need

Lemon Zest

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and cream and pulse until the mixture resembles small peas.

Ingredients you will need

Butter

Cream

Peas

Sprinkle the ice water over the mixture and pulse until it starts to come together. Scrape the dough out onto a work surface and knead gently a few times. Pat the dough into a flat disk, cover with plastic wrap and refrigerate until thoroughly chilled, about 1 hour.

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Plastic Wrap

Make the Tart

On a lightly floured surface, roll the dough out into a 14-inch round about 1/4 inch thick.

Ingredients you will need

Dough

Roll

Transfer the round to a 12-inch tart pan with a removable bottom, gently pressing it on the bottom and up the side without stretching. Trim off any excess dough and patch any cracks with the scraps. Refrigerate until firm, about 30 minutes.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Make the Tart

Preheat the oven to 35

Equipment you will use

Oven

Line the tart shell with foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Aluminum Foil

Bake for about 40 minutes, until the tart shell is set. Carefully remove the foil and weights and bake the shell until golden brown all over, about 25 minutes longer.

Equipment you will use

Oven

Aluminum Foil

Transfer to to a rack and let cool.

Make the Tart

Preheat the oven to 42

Equipment you will use

Oven

Arrange the figs standing up in concentric circles in the tart shell; dot with the raspberries.

Ingredients you will need

Raspberries

Figs

Sprinkle with the sugar and drizzle with the honey. Insert the bay leaves. Scatter the rosemary on top and bake for 30 minutes, until the fruits have begun to release their juices.

Ingredients you will need

Bay Leaves