Fig & Apple Tart

By mariannefeldman

Clabber Girl Club Email Newsletter

Fig and Apple Tart
serves 10-12

Ingredients

• Pastry:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup unsalted butter
• 1 egg yolk
• 1 tablespoon fresh lemon juice
• 4-6 tablespoons ice water
• Filling:
• 3 cup diced fresh figs
• 1-2 cups fresh raspberries
• 4-6 cups apples, pared, cored, and sliced 1/4 inch thick
• 1 cup sugar
• 1/8 teaspoon cinnamon
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 1 egg
• 1/4 cup whipping or heavy cream
• Finishing Touches:
• 1 egg yolk
• 2-3 tablespoons milk or half-and-half
• sugar - granulated or coarse

Preparation

Step 1

Spray a ten inch spring form pan generously with non-stick cooking spray. Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside.

Place flour, baking powder, sugar, and salt in the bowl of a food processor and process for few seconds to blend. Drop chunks of butter on top, and pulse to cut butter into flour mixture. Stop machine, add egg yolk, lemon juice and most of ice water. Pulse, then process until you has a soft mass of dough, adding additional ice water, as required, to make sure it holds together.

Knead dough briefly on a floured work surface. Pat dough into a flat disc. Wrap well and refrigerate for 1 to 2 hours or up to 3 days.

Prepare apples and place in a large bowl. Add figs, raspberries, sugar, cinnamon, flour, and corn starch, and toss together.

In a small bowl, stir egg and whipping cream together and pour evenly over fruit. Roll out dough to fit pan, allow for a very large overlap. Press pastry onto pan sides and bottom. Place fruit mixture in pan. Trim off excess dough.

Roll excess dough a little more thinly on a lightly floured pastry board. Cut into 2 or 3-inch inch triangles or squares or odd shapes, using a serrated pizza cutter or pastry wheel.

Brush edges of pastry with some milk or cream. Arrange dough sections in a patchwork fashion to cover the top surface of the tart. In a small bowl, mix half and half together with egg yolk. Brush top pastry with this. Dust generously with sugar.

Place tart on the baking sheet. Bake for 30 minutes, reduce heat to 375 F. and bake for another 15 to 20 minutes until pastry is golden brown and juices run.

Cool well, two to three hours, before removing from pan.