Sunday, September 30, 2012

Fig and Raspberry Bakewell Tarts


Fig and Raspberry Bakewell Tarts

Makes 12
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled, cut into 1/2-inch pieces
2 tablespoons to 1/4 cup ice water
2 cups almond meal
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons lemon zest
1/4 cup raspberry jam
3 or 4 figs, cut into 12 (1/4-inch thick) slices
Confectioner's sugar, for dusting
For the crust
Combine flour, salt, and sugar in a food processor. Add butter and process until the mixture resembles coarse meal. With the food processor running, slowly add ice water until the dough just holds together. Flatten the dough into a disc, wrap tightly, and chill in the refrigerator for at least 1 hour. (Can make ahead and freeze for up to 1 month.)
Preheat oven to 350°F and grease a 12-cup muffin tin.
On a lightly floured surface, roll dough to 1/8-inch thick. Cut out 12 (4-inch) circles and place them into the tin. Prick the bottoms with a fork and chill for 10 minutes.
Fill each crust with beans or weights and bake for 15 minutes. Remove from oven and remove beans or weights.
For the filling
Combine almond meal and sugar in a food processor. Add butter and process until smooth. Add eggs and lemon zest and process into a uniform, smooth paste.
Spread 1 teaspoon of raspberry jam at the bottom of each crust. Fill each cup just to the top with the almond mixture and smooth it with the back of a spoon. Gently press a fig slice into the top.
Bake for 40 minutes until set and golden. Cool in pan on rack, then use a small offset spatula or knife to lift each tart from the pan.
Dust with confectioner's sugar and serve.
Crust based on Martha Stewart's pâte brisée.
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