Fresh figs are one of my very favorite parts of summer. I love their mildly sweet flavor, and unctuously squishy texture. I also love that they work beautifully in both savory (prosciutto-wrapped, goat cheese-stuffed figs anyone?) and sweet applications. Today, it’s all about the sweet!
I really love the combinations of both rosemary and pine nuts, and pine nuts and figs, so I was certain that the combination of all three would be positively smashing :] I found the recipe for these tarts on Epicurious a while ago, but knew that they would need an extra somethin’ somethin’ to kick them up a notch. The original recipe caled for a rosemary whipped cream, but that wasn’t good enough for me. It should be no surprise to any of of you that I love making ice cream. Plus, it’s summer and it’s hot as heck! We all want something nice and cool with out dessert! And thus, it was settled- Rosemary Ice Cream!
What I love about these tarts is that they are all the things you love about a pecan pie— gooey center, crisp crust, rich, almost caramel-y flavor— only with pine nuts! To compliment the tarts almost cloyingly-sweet flavor, I made the ice cream a bit more mild. The rosemary flavor is deep, but I held back of the sugar just a bit. The combination of the sticky and crisp tart, the creamy ice cream, and the soft figs is truly delightful :]
The dough recipe will make enough for two tart batches. I made one large, rectangular tart, and six mini tarts!
Pine Nut Tarts
recipe from here
- 2 1/4 cups all-purpose flour
- 3/4 cup almond flour
- 1/2 tsp salt
- 14 tbsp (1 3/4 sticks) unsalted butter, chilled and cut into small pieces
- 1/2 cup + 1 tbsp confectioners’ sugar
- 1 large egg
- 1 large egg yolk
- 1 3/4 cup pine nuts
- 1/2 recipe dough
- 4 tbsp (1/2 stick) unsalted butter
- 1 cup packed dark brown sugar
- 1 cup light corn syrup
- 1 tsp salt
- 1 tsp vanilla bean paste
- 3 large eggs
for the dough:
- In a medium bowl, combine the flours and salt; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar on low speed for 4-5 minutes. Add in the egg, and then the yolk, mixing to combine after each. Add in the flour mixture in two additions, and mix just until combined.
- Turn the dough out onto a lightly floured work surface and divide in half. Shape each half of dough into a disc and wrap in plastic wrap. Refrigerate for at least an hour before using. (Dough can be frozen for up to a month; thaw in fridge before using).
preparing the tarts:
- Preheat the oven to 350 degrees.
- Spread the pine nuts onto a baking sheet and toast in the oven for 5-8 minutes until lightly golden and fragrant. Transfer to a wire rack to cool, but keep the oven on.
- Roll the dough out on a lightly floured surface to fit your mold(s). Press the dough into the bottom and up the side of your tart pan(s), trimming off any excess. Prick the dough all over with a form and freeze for about 10 minutes.
- Line the tart shell(s) with parchment paper or aluminum foil and fill with pie weights, dried beans, rice, etc. Bake for 15 to 20 minutes (for a large tart), or 10 to 15 minutes (for small) until the edges are just beginning to turn golden. Remove the parchment and pie weights and return to the oven to bake for an additional 5 minutes. Transfer the tart shell(s) to a wore rack to cool completely.
- In a small saucepan, brown the butter over high heat until it is dark golden with a nutty scent. Remove from heat and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the brown sugar, corn syrup, salt, and vanilla. Add the eggs and mix to combine. Add in the browned butter and mix. Finally, add the pine nuts in on low.
- Place the tart shell(s) on a baking sheet and pour in the filling. Bake the tarts for about 35-45 minutes until the filling is set (cover the edges with foil if they are browning too quickly). Transfer the tart to a wire rack to cool.
Rosemary Ice Cream
recipe adapted from here
- 1 cup whole milk
- 1/2 cup granulated sugar
- pinch of salt
- 3 large egg yolks
- 3 sprigs fresh rosemary
- 2 cups heavy cream
- 1 tsp Frangelico
- In a heavy-bottomed saucepan, combine the milk, sugar, salt, and rosemary. Heat to a simmer and then cover and remove from heat. Allow to steep for 30 minutes to an hour (the longer it steeps, the more concentrated the rosemary flavor will be).
- Remove the rosemary sprigs from the milk mixture and discard. Heat the mixture over medium heat.
- Prepare an ice bath by placing a smaller bowl over a larger bowl filled with ice water. Place a fine sieve over the smaller bowl and pour in the cream.
- In a small bowl, whisk the egg yolks. While whisking, add 1-3 ladlefuls of the warm milk mixture to the egg yolks to temper them. Whisk the tempered egg yolks into the pan of milk. Continue to cook the mixture over medium heat, all the while stirring, until the mixture thickens. It should coat the back of a wooden spoon so that when you run your finger down it, it leaves a trail.
- Pour the custard through the sieve into the cream. Stir in the Frangelico, and continue to stir until cooled to room temperature.
- Put the custard in the fridge for at least 3 hours, or overnight before freezing in your ice cream machine according to your manufacturer’s instructions.
- Brown Turkey Figs (as many as you’d like)
- Brown sugar
- Cut the figs in half. Press the inside halves into the brown sugar.
- Sear the figs, sugar side down, in a pan over high heat until the sugar melts.