Figapalooza 2019 Part I

Yep, that’s right Figapalooza 2019 is in full swing at the ol’ homestead this week. Our upstairs neighbor is on her 4th batch of fig jam. I’ve made fig ice pops, fig flatbread, fig scampi, fig n’ grits and fig tarts. So this week I’ll share with you my recipe for Fig & Pistachio Honey Tart. The secret to bringing out the pistachio here is to use it as the base for the crust. Blind baking the crust helps roast the pistachios a little to bring that nuttiness more forward. There’s just a slight orange hint from orange zest and a little orange extract to help brighten things up.

Pistachio Crust

  • 1 egg
  • 2 TBS coconut milk
  • 1 1/4 cup all purpose flour
  • 1 tsp vanilla extract
  • 1/3 cup shelled pistachios
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 cup chilled butter cut into cubes

Place 1/4 cup all purpose flour and the pistachios into the bowl of a food processor. Pulse until the pistachios are ground into a fine meal. Add the powder sugar, salt and the remainder of the flour and pulse 10 times to mix. Gradually add in the chilled butter, and pulse until dough is a sand like consistency. Mix the egg, vanilla extract and milk in a small bowl and slowly add to the flour and butter mixture until dough just comes together.

Form dough into a disk and chill in the fridge for at least 1 hour. After the dough has chilled, roll out to 1/4″ thick and lay into a tart pan and press the dough into the corners.

Dock the shell with a fork in several places. Line the shell with aluminum foil and fill with rice or dried beans. Blind bake the shell at 400F for 15-20 minutes. Remove the foil with the rice/beans and bake the shell for another 5 minutes until golden brown. Remove from oven and let cool completely.

Filling

  • 8 oz marscarpone
  • 1 cup greek yogurt
  • 1 tsp vanilla extract
  • 1/4 tsp orange extract
  • 1 TBS orange zest
  • 1/3 cup honey

Mix all the ingredients together in a bowl. Fill the cooled tart shell with the cheese and yogurt filling.

Cover with plastic wrap and place in the fridge to chill until the cheese mixture sets about 2-4 hours.

To serve, top with sliced firgs, chopped pistachios and a drizzle of hone.

 

 

 

When Life Gives You Meyer Lemons

Meyer Lemon Tart garnished with Meyer Lemon zest and whipped cream

…you make a Meyer Lemon Tart

One of the many things I love about living in Southern California is that just about everybody and their brother has citrus trees. Many of my co-workers know I cook and bake and I become the happy recipient of a lot of excess homegrown fruit. Through the years I’ve been gifted persimmons, peaches, guavas, passion fruit and just a few weeks ago, key limes much of which turns up in recipes here. This week one of my co-workers shared their surplus of softball sized Meyer Lemons with me so I decided to make a lemon tart. Its also been really rainy and dreary here for the past week, so we could use some lemony brightness.

A few weeks back, I promised I would share a recipe that uses lemon curd and here it is, just a few weeks late. I’d rate this tart as being fairly easy, it just takes about 4 hours so the tart can set up.

Meyer Lemon Tart

1 cup lemon curd (find recipe here)

1 baked and cooled tart shell

Blind baked tart shell cooling after being baked at 375F for 20 minutes

3 cups stabilized whipped cream (see below)

*reserve 1 cup for garnish

1 TSP freshly grated lemon zest

In a large bowl, fold together 1 cup of lemon curd with 2 cups of stabilized whipped cream and lemon zest until thoroughly combine.

Myer lemon curd is combined with stablized whipped cream

Spread into a fully baked and cooled tart shell and chill for 4 hours before serving. Garnish with reserved whipped cream and lemon zest

Stabilized Whipped Cream

1 cup heavy whipping cream

1 packet of unflavored gelatin

4 TBS of water

1 TSP Vanilla flavoring

ΒΌ cup powdered sugar

Chill a metal bowl and beaters from mixer in the freezer for at least 30 minutes. In a microwave safe bowl, let the contents of one packet of gelatin bloom with 4TBS of water. This should take about 5 minutes. Stir and then microwave the bowl of gelatin and water for 20 seconds. Remove from the microwave and stir thoroughly until all the gelatin is dissolved. Set aside and let cool to room temperature stirring periodically. Using chilled bowl and chilled beaters. Beat 1 cup heavy whipping cream until doubled in volume, slowly add the powdered sugar and vanilla until incorporated, then drizzle in the room temperature gelatin water and continue beating on high until stiff peaks form. Immediately add into recipe or piping bag and chill.