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Fig And Raspberry Tart With Vanilla Custard Sauce

Tuscan Grill of Waltham offers this jammy tart with ripe black figs and fresh raspberries, baked inside a sweet, buttery shell, made by pastry chef Elaine Stella.

Crust

2 1/2 cups flour
Pinch of salt
1/2 cup sugar
1 stick unsalted butter, cut into small pieces
2 eggs plus 1 extra yolk
Extra flour (for sprinkling)

In a food processor fitted with the steel blade, combine the flour, salt, and sugar. Pulse the machine in on-off motions just to mix them. Add the butter and pulse again until the mixture resembles fine meal. Add the eggs and pulse just until the mixture forms large, moist clumps.

On a lightly floured counter, work the clumps until they form a dough. Shape the pastry into a round flat cake, wrap it in foil, and refrigerate it for 30 minutes.

Have on hand an 11- to 12-inch French tart pan with removable base.

On a floured counter, roll the dough, moving it around often to prevent sticking, until it is 1/4 inch thick and large enough to line the pan with some overhang. Lift the dough onto the rolling pin and ease it into the pan. Form a hem around the edge by turning the pastry over onto itself.

Chill the pastry for 10 minutes.

Set the oven at 375 degrees. Line the tart shell with foil and fill with beans. Bake the shell for 15 minutes or until the edges are set. Remove the foil and beans. Leave the oven on.


Filling

1 1/2 cups fresh raspberries
1 pound ripe black figs, stemmed and quartered
1/2 cup sugar
1 tablespoon flour
Juice of 1 lemon
Vanilla custard sauce (see recipe)

In a bowl, toss together the raspberries, figs, a third of the sugar, the flour, and lemon juice. Arrange the fruit in the tart shell and sprinkle with the remaining sugar.

Bake the tart for 35 to 40 minutes or until the fruit juices are bubbling on the dough. Let the tart cool to lukewarm, remove the fluted rim by setting the tart on a small bowl, then slide the tart onto a large, flat platter. Let it cool completely. Cut into wedges. Spoon vanilla custard sauce into each of 8 dessert plates. Add a piece of tart and serve at once.

By Sheryl Julian and Julie Riven

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