SWEETS & SIPS
fresh fig and raspberry tart
This gorgeous tart (shown on p. 78) shows off late-summer fresh figs and raspberries like the jewels that
they are. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too
soft to hold the fruit up well. Yields one 9½- to 11-inch tart, plus enough dough for a second tartFOR THE CRUST
8¾ oz. (scant 2 cups) all-purpose flour;
more for dusting
3½ oz. (¾ cup plus 2 Tbs.) confectioners’ sugar
1¾ oz. (½ cup) hazelnut flour
6 oz. (12 Tbs.) cold unsalted butter,
cut into ½-inch pieces
¼ tsp. kosher salt
2 large eggs, 1 separated
Cooking spray
FOR THE FILLING
1 cup whole milk
¼ cup granulated sugar
½ vanilla bean or ½ tsp. pure vanilla extract or paste
1 large egg
1 large egg yolk
1½ Tbs. cornstarch
1 Tbs. unsalted butter, cut into ½-inch pieces
1 oz. (2 Tbs.) raspberry liqueur
½ cup whipping or heavy cream
FOR TOPPING AND FINISHING THE TART
8 to 10 fresh ripe figs, quartered, halved,
or cut crosswise into rounds
1 cup fresh raspberries
¼ cup apricot or apple jelly
2 Tbs. water or white wine
MAKE THE DOUGH
In a stand mixer fitted with the paddle attachment, com-
bine the flour, sugar, hazelnut flour, butter, and salt. Mix
on low speed until the butter begins to break up, about
1 minute. Increase the speed to just below medium and
continue beating until the mixture looks sandy with butter
pieces the size of tiny pebbles, about 2 minutes more.
Turn the mixer off and add the whole egg and egg yolk
(reserve the remaining white). Mix on low speed until
incorporated. Increase the speed to medium and mix
just until the dough pulls away from the sides of the bowl,
about 30 seconds. Do not overmix.
Divide the dough in half, press each half into a disk
about 4 inches across, and wrap in plastic. Refrigerate
1 disk for at least 3 hours and up to 24 hours. (Freeze
the other disk for up to a month; thaw in the refrigerator
before using.)
SHAPE AND BAKE THE CRUST
Lightly flour a work surface and a rolling pin. Spray a
9½- to 11-inch fluted tart pan with a removable bottom
with cooking spray.
Working quickly, roll the dough disk into a 18-inch-thick
round. Transfer the dough to the tart pan and gently coax
it into the pan, allowing the excess dough to hang overthe sides. Roll the rolling pin over the top of the pan to cut
off the excess dough. Patch any tears or cracks with the
scraps. Refrigerate the crust for at least 20 minutes or
freeze for 10 minutes. Meanwhile, position a rack in the
center of the oven and heat the oven to 375°F.
Line the crust with parchment paper and fill it to the
very top with beans or pie weights. Bake until the edges
are golden, 18 to 20 minutes. Carefully remove the weights
and paper. Bake until the center of the crust looks dry and
is just beginning to color, 3 to 5 minutes.
MAKE THE FILLING
Combine the milk and 2 Tbs. of the sugar in a 3- to 4-quart
saucepan. If using a vanilla bean, split it and scrape the
seeds into the milk, then add the pod. Bring to a boil,
stirring occasionally, about 5 minutes. Remove the vanilla
bean pod, if using.
Meanwhile, in a medium heatproof bowl, whisk the
remaining 2 Tbs. sugar with the egg, egg yolk, and corn-
starch until smooth, about 1 minute. Whisk half of the hot
milk into the egg mixture until combined. Off the heat,
whisk the contents of the bowl back into the remaining
milk in the saucepan.
Cook over medium heat, whisking constantly, until the
mixture reaches a boil; it will thicken. Continue to cook for
another minute past the boil, whisking constantly. Off the
heat, whisk in the butter, vanilla paste or extract, if using,
and raspberry liqueur. Strain the pastry cream through a
medium-mesh sieve into a medium heatproof bowl. Cover
with plastic wrap pressed onto the surface of the pastry
cream to prevent a skin from forming. Refrigerate until
cold, at least 2 hours and up to 3 days.
FILL AND TOP THE TART
In a medium bowl, beat the cream to stiff peaks with an
electric hand mixer or a whisk.
Beat the pastry cream to soften and smooth it. With a
large spatula, fold the whipped cream into the softened
pastry cream until thoroughly combined. Fill the crust with
the crème légère, evening it out with the spatula. Refriger-
ate for at least 1 hour before topping with the fruit.
Arrange the figs and raspberries on top of the filling.
Note that because the filling is soft, you’ll need to work
quickly while the filling is cold and more firm. Because it’s
hard to move the fruit once it’s on the filling, you may want
to practice your pattern on an empty sheet pan before
placing it on the tart.
Put the jelly and water or wine in a small saucepan.
Simmer and whisk together to form a smooth glaze. Allow
to cool slightly. Brush it on the exposed fruit, being careful
not to pull up the cream filling from below. Refrigerate the
tart until ready to serve. Serve the tart cold, within 6 hours
of topping.80 GRILLING 2019