Yet another excellent installment in the Gran Fran birthday lead-up.
I have included a recipe from my own kitchen using figs, as I don’t ever recall her cooking with them. Rather, they were served alongside Prosciutto di Parma and maybe some almonds.
My brother moved to Oklahoma City to plant a fig tree. He plans to bring a bit of Brooklyn Italian to the home of the Cherokee, the Choctaw, and the Chickasaw. He’s lived without a fig tree for well over half a century, but now that he’s retired the view from his West Side condo lacked tangible proof of his childhood.
- 1/2 17 1/4-ounce package (1 sheet) frozen puff pastry sheets, thawed
- 1 egg, beaten to blend (glaze)
- 7-ounces of nuts, pulverized in a food processor
- 3 tablespoons whipping cream
- 1/2 cup apricot jam (any jam works well here, experiment a little!)
- 1/4 teaspoon ground ginger
- Sliced assorted fresh fruit (such as kiwi fruit, strawberries and figs)
- Preheat oven to 400°F.
- Roll out thawed pastry square on flour dusted work surface to 9 1/2-inch square.
- Pull edges of dough up slightly, to form a higher edge then the center of the tart.
- Brush edges of square with egg glaze.
- Pierce center of pastry all over with fork.
- Bake until pastry is golden brown about 25 minutes.
- Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Meanwhile, blend nut paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes.
- Arrange fruit decoratively atop tart, and brush jam glaze over fruit.
- Place back in the oven for 10 minutes until fruit has softened.