Elegant California Fig Tart
Ditch the apple pie and make an apple fig tart. This Dried Fig Tart is great with a scoop of cinnamon ice cream on top!
Servings 10 servings
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 3 cups green apples chopped
- 2 tsp orange peel grated
- 1/4 cup orange juice
- 1/4 cup sugar plus 2 tbsp, divided
- 1 cup flour plus 2 tbsp
- 1/8 tsp salt
- 6 tbsp butter or margarine, softened
- 1 cup apricot fruit spread
- 1 tsp brandy optional
- 1/2 cup whipping cream sweetened and whipped
- 5 California figs whole, for garnish
- 4 ounces semisweet chocolate
- For filling, trim off stems and chop figs; combine with apples, orange peel, juice and 1/4 cup sugar in medium saucepan. Cover, bring to boil and simmer 10 minutes or until apples are tender. Uncover and cook briefly to evaporate remaining liquid. Cool.
- For pastry, combine flour, 2 tablespoons sugar, salt and margarine. Stir with pastry blender or fork, until crumbs can be clumped together in a ball between the fingertips. Press in bottom and up sides of a 9-inch tart pan with removable bottom. Bake at 425° for 15 minutes or until light golden. Cool.
- Sieve apricot spread to make a smooth glaze. Mix with brandy, if desired. Spread filling in baked shell. Spoon apricot glaze evenly over top. Pipe or spoon whipped cream in dollops on top of tart. Halve figs lengthwise and arrange on cream. Heat chocolate in microwave oven for 1 1/2 to 2 minutes to melt. Cool briefly then drizzle over figs and cream.