BLOOD ORANGE TART WITH CARDAMOM PASTRY CREAM
Categories Dairy Egg Fruit Dessert Bake Orange Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and yolk in small bowl. Add to dry ingredients and blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce dough all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer to rack and cool.
- For pastry cream:
- Bring milk and cardamom to boil in medium saucepan over medium-high heat. Remove from heat. Cover and let steep 15 minutes. Strain milk into bowl. Whisk yolks, sugar and flour in medium bowl to blend. Gradually whisk in milk. Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes. Whisk in butter, then vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, at least 4 hours and up to 1 day.
- For topping:
- Cut peel and white pith from oranges. Slice into 1/4-inch-thick rounds. Drain rounds on paper towels. Whisk preserves and grenadine, if desired, in small bowl to blend. Spread pastry cream evenly in tart crust. Arrange oranges in overlapping concentric circles on pastry cream. Brush apricot glaze over oranges. Chill until set, about 15 minutes. (Can be made 6 hours ahead; keep refrigerated.)
FIG, RASPBERRY & CARDAMOM PIE
An unusual fruit filling, complemented by Middle-Eastern flavours of rosewater and cardamom, makes for an impressive dinner party dessert
Provided by Cassie Best
Categories Dessert, Treat
Time 1h35m
Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each
Number Of Ingredients 13
Steps:
- First make the pastry. Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
- Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
- Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
- Next, make the filling. Put the figs, raspberries, sugar and cornflour in a large bowl and gently toss together, being careful not to break up the raspberries, until the fruit is well coated. Put the cardamom in a mortar and crack the pods with a pestle. Remove the seeds from their pods and place them back in the mortar, discarding the pods. Crush the seeds then add to the fruit, along with the rosewater. Set aside for 15 mins.
- Remove the dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift into your plate or tins, and press it well into the corners. Scatter the polenta or almonds over and spoon in the filling. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
- To create a stamped design for the top of the pie, roll out the pastry on a well-floured sheet of baking parchment . Use a small biscuit cutter to stamp out shapes (we've used a heart cutter, but circles, diamonds or flower shapes look pretty too). Brush the pie edge with egg, then slide the pastry lid on top. Trim the edge with scissors and squeeze the pastry edge around the top of your index finger, using your thumb and the other index finger. Work your way along the pastry edge to give a professionally fluted finish. Once covered, whisk the reserved egg white and brush over the pastry. Scatter with a little extra sugar, then place the pie on the baking sheet and bake for 45 mins for a large pie, 35-40 mins for medium pies or 25-30 mins for mini pies, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream, crème fraîche, natural yogurt or soured cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 30 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
FRANGIPANE, FIG & ORANGE TART
Treat guests over for Christmas to this frangipane, fig and orange tart. It's delicious at the end of a family feast, or simply served for afternoon tea
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Number Of Ingredients 14
Steps:
- Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Press the dough into a ball with your hands, then roll it out on a lightly floured surface until it's large enough to line a 22cm loose-bottomed tart tin. Use it to line the tin, pressing it into the sides, then prick the base all over with a fork and chill for 30 mins.
- Meanwhile, prepare the frangipane. Put the butter in a medium bowl and beat with an electric whisk until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the almonds and flour.
- Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.
- Carefully transfer the tart to the hot baking tray in the oven, and bake for 1 hr-1 hr 10 mins (cover with foil after 40 mins if it's browning too quickly), or until the figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
- While the tart cools, make the glaze. Mix the orange zest and juice, the sugar and 1 tbsp water together in a small pan, bring to the boil, reduce the heat and simmer for 5-10 mins until syrupy. Remove the tart from the case, transfer to a plate, and brush with the glaze.
Nutrition Facts : Calories 517 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
FIG AND SESAME TART WITH CARDAMOM ORANGE CREAM
Dried fruits and nuts are common in Moroccan pastries, but this tart is something special - the richness of the dough and the pop of the sesame seeds bring out that honeyed quality you normally associate with fresh figs. The cardamom cream is whisper-light, and the fresh orange segments are refreshingly cool.
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- Pulse together flour, confectioners sugar, and salt in a food processor until combined. Add butter and process until mixture resembles fine meal. Add 3 yolks (reserving the fourth for egg wash) and process until it forms a smooth dough, 2 to 3 minutes. (Don't worry about overworking dough.) Transfer dough to a work surface and gather into a ball, then divide into 3 equal pieces. Form one third of dough into a small disk, then form remaining dough into a larger disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
- Simmer figs, water, sugar, and cinnamon in a 1- to 2-quart heavy saucepan, uncovered, stirring occasionally, until mixture is thickened, 2 to 3 minutes. Stir in sesame seeds (3 tablespoons) and cook, stirring, 1 minute. Remove from heat and stir in orange-flower water, then transfer filling to a bowl. Cool filling to room temperature, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F. Line a baking sheet with parchment paper and place flan ring in center.
- Roll out larger disk of dough into an 11-inch round on a lightly floured surface with a floured rolling pin. (If dough is too firm to roll out, let stand at room temperature 5 minutes.) Fit dough into flan ring, pressing dough up side of ring (dough is very tender and tears easily; patch as needed; they will blend in during baking), then trim dough flush with top of ring. Spoon filling into crust and spread evenly.
- Roll out remaining disk of dough into a 9-inch round on lightly floured surface with floured rolling pin. Gently lay round over filling, then roll rolling pin over top to trim. Patch if necessary.
- Beat together remaining yolk and cream (1 tablespoon) in a cup with a fork and brush some of egg wash over top crust, then chill until egg wash appears darker and is slightly tacky, about 3 minutes. Brush with second coat of egg wash and chill again. Lightly score top with back of a small knife to make a decorative pattern and sprinkle with sesame seeds (1 teaspoon).
- Bake tart until top is golden, 30 to 35 minutes. Transfer tart on baking sheet to a rack and cool 10 minutes, then slide tart off parchment onto rack to cool. Gently remove ring.
- While tart bakes, stir together cream, honey, zest, and cardamom in a medium bowl and chill, covered. Just before serving, beat cream mixture with an electric mixer until it holds soft peaks.
- Serve tart, warm or at room temperature, with cream and oranges.
More about "fig and sesame tart with cardamom orange cream recipes"
EASY HONEY CARDAMOM FIG TART RECIPE ( DAIRY-FREE, GLUTEN-FREE)
From lepetiteats.com
FIG AND SESAME TART WITH CARDAMOM ORANGE CREAM
From tappecue.com
FIG & SESAME TART WITH CARDAMOM ORANGE CREAM - PINTEREST
From pinterest.com
RAW FIG WALNUT CARDAMOM TARTS (GRAIN-FREE & VEGAN)
From nirvanacakery.com
FRESH FIG AND CARDAMOM SCENTED FRANGIPANE TART RECIPE | MY …
From mydiversekitchen.com
43 FIG RECIPES FOR FRESH AND DRIED FIGS | EPICURIOUS
From epicurious.com
FIG AND SESAME TART WITH CARDAMOM ORANGE CREAM RECIPE - EAT …
From eatyourbooks.com
TARTE AUX FIGUES (FRENCH FIG TART) - THE FLOURED TABLE
From theflouredtable.com
FIG AND SESAME TART WITH CARDAMOM ORANGE CREAM
From mealplannerpro.com
THE FOODIE COUPLE: FIG & SESAME TART WITH CARDAMOM ORANGE CREAM
From acoupleoffoodiesintacoma.blogspot.com
FIG AND SESAME TART WITH CARDAMOM ORANGE CREAM RECIPE
From recipeofhealth.com
EASY FIG TART | JAMIE OLIVER 5 INGREDIENTS RECIPES
From jamieoliver.com
RECIPE:: FIG AND SESAME TARTS WITH ORANGE BLOSSOM WHIPPED CREAM
From sunday-suppers.com
FIG, CARDAMOM & ORANGE SEMOLINA CAKE (VEGAN) - SIBELS RECIPE
From sibelsrecipe.com
BLOOD ORANGE & FIG TARTE TATIN WITH PISTACHIOS, HONEY & CARDAMOM CREAM ...
From foodgoblin.com
FIG AND SESAME TART WITH CARDAMOM ORANGE CREAM | FIG RECIPES…
From pinterest.co.uk
FIG, VANILLA AND CARDAMOM TART - THE PASTRY NERD
From thepastrynerd.com
FIG TART | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
ORANGE & CARDAMOM SPICED / HONEY'D FIG / OLIVE OIL TEA CAKE
From willcookforfriends.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love