Recipe: When fresh figs aren’t in season, bake fig preserves in a tart with press-in-pan pastry - The Boston Globe

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Recipe: When fresh figs aren’t in season, bake fig preserves in a tart with press-in-pan pastry - The Boston Globe Posted: 11 Mar 2019 12:00 AM PDT Fig tart with press-in-pan pastryKaroline Boehm Goodnick for The Boston Globe Makes one 9-inch round This fancy-looking tart, spread with fig preserves, is easy to make and a good recipe to keep in mind when the supply of fresh fruit is limited. It starts with a simple, press-in-pan dough made with butter and walnuts. A layer of your favorite brand of fig preserves, mixed with the rind of a navel orange, is spread on the bottom of the pastry. Before it goes into the oven, the tart is sprinkled with streusel; these crumbs also include a small amount of chopped semi-sweet chocolate. To serve, cut into neat slices with a sharp knife, add a dollop with whipped cream, and pretend you're in a European cafe. Advertisement STREUSEL ¼ cup flour 1½ tablespoons granulated sugar 1½ tablespoons packed light brown sugar 2 tablespoons unsalted butter, melted ½ ounce semi-sweet chocolate, finely chopped (about 1 tablespoon) 1. In a bowl, combine the flour, granulated and brown sugars. 2. Add the butter and stir with a fork until the mixture resembles crumbs. Stir in the chocolate. PASTRY Butter (for the pan) Flour (for the pan) 1½ cups flour ⅓ cup granulated sugar ¾ teaspoon baking powder ¼ teaspoon salt ½ cup walnuts ½ cup (1 stick) cold unsalted butter, cut up 1 egg 1. Butter a 9-inch springform pan. Sprinkle the pan with flour and tap out the excess. 2. In a food processor, pulse the flour, granulated sugar, baking powder, and salt to blend them. Add the walnuts and pulse until the walnuts are finely chopped. Add the butter and pulse until the mixture forms small crumbs. Add the egg and pulse just until it forms large crumbs. 3. Press the dough evenly on the bottom and 1 inch up the sides of the pan. FILLING 1 cup fig preserves or thick fig jam Grated rind of 1 large navel orange 1 cup heavy cream, softly whipped (for serving) 1. Set the oven at 350 degrees. 2. In a bowl, sir the fig preserves and orange rind until blended. With a rubber spatula, spread the fig mixture evenly on the pastry. Sprinkle with the streusel. 3. Bake the tart for 40 minutes or until the edges are golden brown. 4. Set the pan on a wire rack for 10 minutes. With a small spatula, loosen the tart from the sides of the pan; release the spring latch and lift it off. Leave to cool completely. Serve with whipped cream. Jean Kressy Advertisement Jean Kressy can be reached at jeankressy@comcast.net

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