Fig Tart
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 176.4
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 29.5 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.7 g
- Protein: 3.4 g
View full nutritional breakdown of Fig Tart calories by ingredient
Introduction
12 srv - recipe original* 1 pound dried black Mission figs
* 2 750-ml. bottles light- or medium-bodied dry red wine (such as Pinot Noir)
* 1 cup plus 3 tbsp. sugar, divided
* 3/4 teaspoon salt, divided
* 5 black peppercorns
* 1 cinnamon stick
* 3 whole allspice
* 2 whole cloves
* 1 teaspoon vanilla extract
* 1 1/2 cups flour, plus more for rolling
* 3/4 cup very cold butter cut into small pieces, plus more for foil
12 srv - recipe original
* 1 pound dried black Mission figs
* 2 750-ml. bottles light- or medium-bodied dry red wine (such as Pinot Noir)
* 1 cup plus 3 tbsp. sugar, divided
* 3/4 teaspoon salt, divided
* 5 black peppercorns
* 1 cinnamon stick
* 3 whole allspice
* 2 whole cloves
* 1 teaspoon vanilla extract
* 1 1/2 cups flour, plus more for rolling
* 3/4 cup very cold butter cut into small pieces, plus more for foil
Number of Servings: 6
Ingredients
-
# Cinnamon, ground, 1 tsp (remove)
# Cloves, ground, 1 tsp (remove)
# Nutmeg, ground, 1 tsp (remove)
# Pepper, black, 1 tsp (remove)
# Salt, 1 dash (remove)
# Grape Juice, 1 cup (remove)
# Splenda, 18 tsp (remove)
# Vanilla Bean, 1 serving (remove)
# Almonds, 0.5 cup, ground (remove)
# Figs, fresh, 150 grams (remove)
# Dates, 12 date (remove)
# Almond Butter, 2 tbsp (remove)
Directions
1. Trim stems off figs. Cut figs into 1/8-in.-thick slices and put in a large bowl. Bring 6 cups of water to a boil and pour over figs. Let sit 10 minutes. Drain and put figs in a large pot over medium-high heat with wine, 1 cup sugar, and 1/2 tsp. salt. Bring to a boil. Meanwhile, tie up peppercorns, cinnamon, allspice, and cloves in a 6- by 6-in. piece of cheesecloth and add to pot. Lower heat to maintain a simmer and cook until figs are soft and liquid is reduced to about 3/4 cup, about 2 hours. Remove spices and discard. Stir in vanilla. Let figs and liquid cool to room temperature.
2. Process 1/2 cup whole almonds and 2 tablespoons sugar in a food processor until ground. Spoon into a bowl. Set aside.
Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Let cool.
3. Arrange cooled figs and dates in cooled crust and pour fig-cooking liquid over them. Let sit at least 1 hour (at room temperature) and up to overnight (in refrigerator). Serve at room temperature, with low fat cream.
Number of Servings: 6
Recipe submitted by SparkPeople user RYEAXL1.
2. Process 1/2 cup whole almonds and 2 tablespoons sugar in a food processor until ground. Spoon into a bowl. Set aside.
Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Let cool.
3. Arrange cooled figs and dates in cooled crust and pour fig-cooking liquid over them. Let sit at least 1 hour (at room temperature) and up to overnight (in refrigerator). Serve at room temperature, with low fat cream.
Number of Servings: 6
Recipe submitted by SparkPeople user RYEAXL1.
