Fig and Raspberry Tart














6 dried figs,  chopped

¼ cup Disaronno, (or any almond liqueur)

1 cup all-purpose flour, plus more as needed

1 cup whole amaretti cookies

¼ tsp of salt

1/8 tsp ground cloves

¼ tsp of ground ginger

7 Tbs. cold unsalted butter, cut into 1/2-inch pieces

3 to 4 tbsp ice water

3/4 cup heavy cream

⅓ cup of fresh or frozen (thawed) raspberries

⅓  cup plus 1 Tbs. granulated sugar

1 tsp. finely grated orange zest

1 tsp of raspberry vinegar (optional)

½ lb. fresh black Mission figs (about 8 figs), cut lengthwise into quarters



Put the dried figs in a small bowl. Pour the Disaronno over the figs and let it stand for at least 1 hour or up to overnight.
Preheat the oven to 400°F.

In a food processor, combine the cup of flour, the amaretti cookies, salt, cloves and ginger and process until the cookies are finely ground. Add the butter and pulse until the butter pieces are no larger than small peas. Drizzle 3-4 tbsp. of the ice water over the flour mixture and pulse to combine. Squeeze a small piece of dough; if it doesn’t hold together, add 1 more tbsp. ice water and pulse to combine.

Turn the dough out onto a lightly floured work surface and then pat into a disk. Wrap dough in plastic wrap and refrigerate for approximately one hour.  Unwrap dough and roll out into a approximate 10 inch in diameter circle. Place dough into tart pan. Press the dough into the bottom and up the sides of the tart pan. Use the bottom of a metal measuring cup dipped in flour to smooth and even out the dough. Press off any excess dough from around the edges of the pan. Prick the bottom of the dough with a fork and bake until just beginning to color, 12 to 15 minutes. Transfer the pan to a wire rack and let cool. Reduce the oven temperature to 375°F.

In a blender, combine the dried figs , the Disaronno, the cream, raspberries, ⅓ cup sugar, orange zest and the vinegar and blend until smooth. Strain mixture to remove some seeds. Put the fresh figs in a bowl, sprinkle with the 1 tbsp sugar and gently toss to coat. Spread the cream mixture evenly into the bottom of the tart pan. Arrange the fresh figs, cut sides up, in the tart shell over the cream mixture.
Bake the tart until the filling is somewhat firm, approximately 30 minutes. Transfer the pan to a wire rack and let cool completely. Remove the tart from the pan.

Devour and Enjoy!!


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