Thursday, January 21, 2010

Fig Tart

I adapted this recipe from an old Sunset magazine. It is unexpectedly one of my favorite recipes of the past holiday season!

Fig Tart

1.5kgs or 2 lbs of dried figs. Get the largest, softest, sweetest you can find. The original recipe calls for 2lbs of Mission Figs (Californian) but I can't get them often.

2 bottles (750ml) medium bodied red wine, like a Red Zinfandel, Shiraz, Cabernet etc.
1 cup maple syrup
2 cinnamon stick
3 star anise
8 peppercorns
1-2 cardamon pods (optional)

pastry for one open pie
quiche pan or pie pan
small square of cheesecloth

I use store bought pastry, the sweet/vanilla kind if you can get it, but any will do.
Place in quiche pan (as it is bigger than a pie plate) or pie plate. Cover with baking paper and fill with dried beans, this keep the pastry from bubbling up when you cook it empty.
Bake according to package directions.

Put figs in a bowl and cover with boiling water. Let sit for 10-15 min.
Drain well. Place in a large pot.
Cover with red wine and maple syrup.

In square of cheesecloth, place the spices inside and tie up with string. Put in pot with figs and wine.
Simmer for 2 hours+ until you have about a 1/4cup liquid left. It usually takes me more like 4 hours, so I do this the day before or morning of for a dinner.

Take out the cheesecloth bag of spicess.
Drain the figs in a sieve, but SAVE THE LIQUID!!!
You can refridgerate seperately if you'll use it the next day. No need to refridgerate if you'll use it later that day.

When ready to serve, pour figs into pre-cooked pastry shell. Cover with as much liquid as you like. Serve with Creme Fraiche, or Greek yogurt. YUM.

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