Dienstag, 6. Dezember 2011
I can't believe the Honey Almond Fig Tart took so long to be chosen. If I wouldn't be so timid when it comes to tart-shell-baking, I sure would have picked this recipe when it was my turn some weeks ago! Finally, Kayte of Grandma’s Kitchen Table opted for it. You can find the recipe on her blog or in Dorie's book on page 373.
Last week I made some more tart dough and put it in the freezer. Therefore I only had to make the cream this week, which comes together very quick and easy.
Figs and almonds are a wonderful combo, I think, and honey makes a perfect third part in this.
And I was not dissapointed. This is for sure one of the greatest tasting tarts I ever made. And whenever I am brave enough to try masterin tart dough, I will re-bake it!
I couldn't find any fresh figs but the florida-version presented in the "playing around"-option was not that appealing for me. So I used dried (but soft) figs and it worked out fine (even though I can imagine that fresh figs would be even more intriguing).
(Don't be misled by the pictures - the top was very dark brown, indeed, but not burnt at all!)