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Grown-up Dessert

September 12, 2011

Nothing is more frustrating to a girl who loves to bake than living in a household of very picky eaters. I’m talkin’ VERY picky…I can’t walk through the produce aisle without hearing at least a dozen “yuuuck!”s and fake gags coming from the “peanut gallery”. So needless to say as I reached for a bunch of beautifully ripe figs I got my fair share of nose scrunching and eye rolling. And I thought to myself, oh well boys! More dessert for me! And that night I reveled in the flavors of my own personal and very delicious,  fig and cream cheese tart.

{photos by Freutcake}

Fig and Cream Cheese Tart: adapted from this Giada de Laurentiis recipe

1 1/2 cups all-purpose flour2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
1/3 cup cream cheese, at room temperature
1 teaspoon vanilla extract2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed
1/4 cup apricot jam

Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour. In a clean food processor bowl, combine remaining sugar, cream cheese, vanilla extract, and honey. (I used the small bowl attachment for this) Blend until smooth. Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F. On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the cream cheese mixture over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough. Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.

4 Comments leave one →
  1. September 12, 2011 11:08 am

    This looks delicious! I’m on such a fig kick lately…

  2. Robin Northrup permalink
    September 12, 2011 11:36 am

    YUM!!!! Your family doesn’t know what they are missing 🙂

  3. September 12, 2011 5:53 pm

    Oh wow this looks awesome! Im drooling at my desk and cursing my mid morning arrowroot biscuit haha


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