The Flavorful Fig

Recipes

Written by Elke Probkevitz

Wednesday, 22 September 2010 10:24

Fresh Fig Tart With Rosemary Crust And Lemon Cream

Ah, the wondrous fruit that is the fig. So exceptional and distinctive, a natural indulgence that is rich and robust in flavor. The beautiful flesh, unique texture, and mildly sweet flavor make this fruit the star of any dish. The wondrous fig fruit is special not only in the culinary world, but also in Judaism. Symbolizing Torah, the fig has long been considered a special fruit, one of the seven species that Eretz Yisrael is blessed with. Some even say the Tree of Knowledge was a fig tree.

What is so interesting about the fig is that it does not grow from a flower as most fruits do, but rather the fruit is filled with tiny flowers that later turn into seeds. Figs grow in clusters close to the stem and are surrounded by large leaves. They can be found mostly in Mediterranean countries, but also in California and other parts of southwestern America. Figs are in season between July and September, but dried figs are available throughout the year.

Dried vs. fresh. Although dried figs are available year-round and have a chewy, sweet flavor, eating a fresh fig is a completely different experience. Itâ€™s almost as if it is a different fruit entirely. When figs are in season, one should take advantage of eating them fresh. Figs are highly perishable, so they must be consumed soon after purchase.

Varieties. There are hundreds of types of figs. The most commonly found on the market are green and black mission figs, although the green are usually set aside for drying. The black mission fig has a purplish-black skin and vibrant reddish flesh. It is moist, plump, and flavorful. Some of the green figs are the Adriatic fig (yellowish-green skin and pink or dark red flesh), the Kadota fig (thick-skinned and with few seeds), and the Calimyrna fig (large with white flesh). Because of its thick skin, the Calimyrna is usually peeled when eaten fresh, and it is usually eaten dried. Brown Turkey figs have a copper-colored skin, with white flesh and a pink center. These figs are great fresh.

Selection and storage. When purchasing fresh figs, look for plump ones that are not mushy and smell sweet and fresh. Handle the figs with care so as not to bruise them. Refrigerate figs as soon as possible, not placing them in the fruit drawer but on a shelf where they wonâ€™t get crushed.

Cooking with figs. Figs are great eaten raw, but are also delicious cooked. Fresh figs can be used in sweet or savory dishes, while dried figs are typically used in desserts. They make a great natural tenderizer when cooked with meats. They pair well with cheeses such as goat cheese on crostini or as a pizza topping. Figs can impart great flavor to a vegetable or fruit salad as well. You can grill fresh figs and incorporate them into rice or sauces, or top ice cream with a drizzle of honey.

Fresh Fig Tart With Rosemary Crust And Lemon Cream

Ingredients for crust:

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal (not stone-ground)
1 Tbsp. sugar
1/4 tsp. salt
1/2 cup cold unsalted butter or substitute, cut into pieces
1 1/2 Tbsp. finely chopped fresh rosemary
4 to 5 Tbsp. ice water

Directions:

Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small pieces. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.

Gently squeeze a small handful. If it doesnâ€™t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition. Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.

Preheat oven to 400Â°F. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes, then cool in pan on a rack.

Ingredients for filling:

1/3 cup soy sour cream
8 oz. soy cream cheese
1/4 cup sugar
1 1/2 tsp. finely grated fresh lemon zest
1/8 tsp. salt
2 Tbsp. red-currant or grape jelly
1 Tbsp. honey
1 1/2 lb. fresh figs

Directions:

Whisk together sour cream, cream cheese, sugar, zest, and salt in a bowl. Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.

Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.

Eating quality, delicious meals is easy when all the work is done for you. Hire a personal chef to prepare your dinners, Shabbos meals, or small parties. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.