1. Buy figs at Whole Foods
2. Pick up a pint of locally grown raspberries at the farmers market.
3. Bake a sweet-almondy tart shell and layer with the figs, raspberries, and spiked milk and egg custard.
4. Take finished tart next door where we will partake in our neighbor's labor-of-love, annual summer moussaka dinner on the patio.
5. Head home late, with very content tummies.
• 1/2 cup raspberries
• 1/4 cup blanched almonds
• 2 tablespoons unbleached, all-purpose flour
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/3 cup, plus 2 tablespoons sugar
• 3 large eggs
• 1 tablespoon Amaretto liqueur
• 1/4 teaspoon salt
2. Arrange the figs cut side up in a 10 1/2-inch tart shell; sprinkle the raspberries around the figs. In a food processor, grind the almonds finely with the flour; add the milk, heavy cream, 1/3 cup of sugar, the eggs, the Amaretto, and the salt. Blend briefly, scraping down sides of the bowl if necessary.
3. Slowly pour the egg and milk custard over the fruit; sprinkle the remaining 2 tablespoons sugar evenly over the fruit and custard.
4. Bake the Fig & Raspberry Clafoutis tart on the middle rack of the preheated oven for 25 or 30 minutes, or until the top is golden and the custard is just set. (I cover the edge of the tart with foil if the crust is becoming too brown before the custard is set.)
5. Remove tart from the oven. Serve the Fig and Raspberry Clafoutis Tart warm.
:: Sweet Tart Dough
from Paris Sweets by Dorie Greenspan
• 2 1/2 sticks ( 290 grams) unsalted butter, at room temperature
• 1 1/2 cups (150 grams) confectioners' sugar
• 1/2 cup (70 grams) ground blanched almonds
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 3 1/2 cups (490 grams) unbleached all-purpose flour
1. Place the butter in the bowl of a stand mixer, and using the paddle attachment cream the butter, scraping down the sides of the bowl as necessary. Add the confectioners' sugar, ground almonds, salt, vanilla, and the eggs and mix until smooth; continue to scrape sides of bowl when necessary. Add the flour and mix just until the flour is incorporated.
2. Gather the dough into a ball and divide evenly into 3 pieces. Gently press each piece into a disk and wrap in plastic wrap. Allow dough to rest at least 4 hours, or for up to 2 days, before rolling and baking. (Dough may be wrapped airtight and frozen for up to a month.)
3. To bake, butter the tart pan. Roll the dough between pieces of waxed paper and plastic wrap. Gently ease the dough into the tart pan. (I will sometimes place the dough back in the refrigerator immediately after rolling. It is very buttery and can become warm quickly, making it difficult to transfer to the tart pan.) Run the rolling pin along the top of the tart pan to trim the dough. Place tart pan in the freezer while you preheat the oven to 350˚F.
4. Line the tart pan with buttered aluminum foil and fill with dried beans or rice. Bake on the middle shelf of the oven for 20 to 25 minutes. Remove the foil and beans or rice, and continue to bake until golden.
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