Photo by amybroun
amybroun's Notes:
Expand7 ounces dried figs (stems removed), chopped Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
3/4 cup + 2 tablespoons water Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
Combine in pan, boil over low heat. Reduce heat and stir til resembles jam, about 25 min. Cool to room temperature for use on Fresh Pear, Fig and Prosciutto Tart with Rosemary Cornmeal Crust (recipe below).
Ask a question about this step1 1/2 tablespoon fresh rosemary Ask a question about this ingredient
1 1/2 cup all-purpose flour Ask a question about this ingredient
1/2 cup yellow cornmeal (not stone ground) Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/2 cup cold unsalted butter, cut into pieces Ask a question about this ingredient
4-5 tablespoons ice water Ask a question about this ingredient
1 3/4 ounce blue cheese crumbles Ask a question about this ingredient
1 1/3 cup or 1 recipe Fig Spread (see above) Ask a question about this ingredient
4 ounces Proscuitto, roughly chopped Ask a question about this ingredient
1 juicy fresh pear, cut in half, cored, and thinly sliced Ask a question about this ingredient
1-2 tablespoon honey Ask a question about this ingredient
Put rosemary in food processor and process til chopped. Add flour, cornmeal, sugar, and salt to food processor and pulse. Add butter and pulse until mixture resembles course meal with some small (roughly pea-size) butter lumps. Drizzle evently with 4 Tbsp ice water and pulse until just incorporated. Gently squeeze a small handful. If it doesn't hold together, add more water, 1/2 Tbsp at a time, pulsing after each addition and continuing to test.
Ask a question about this stepPress dough evenly onto bottom and up sides of 9 1/2 inch tart pan. Chill crust until firm, about 30 min.
Ask a question about this stepPreheat oven to 400. Bake crust in middle of oven until center and edges are golden, 25-30 minutes. Remove from oven and sprinkle with the blue cheese. Leave cheese to soften on warm crust for 1-2 min. When slightly softened, spread cheese around crust (small offset spatula works best). Cool crust in pan on rack or in fridge until no longer hot.
Ask a question about this stepWhen crust is cooled, spread Fig Spread evenly over crust. Sprinkle chopped Proscuitto evenly over tart. Arrange pear slices in 2 concentric circles over tart. Drizzle with honey and garnish with rosemary sprig if desired. Serve immediately (tart should not be served after refrigeration because crust will be too hard when cold).
Ask a question about this stepThanks! I have to tell you it tasted even better than it looked, hehe. I was surprised my idea actually worked out when I put it all together. Hope you'll try making it :)
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Love this combo of flavors. The presentation is gorgeous!