Fig and Grape Tart
A tart of black figs and grapes is served alongside creamy Gorgonzola dolce cheese and a glass of Sauternes, a French white dessert wine.
- Yield: Makes one 4-by-14-inch tart
Source: Martha Stewart Living, July 2004
- Pate Sablee
- 1 cup Almond Frangipane
- 4 ounces figs (about 4), halved lengthwise or quartered if large
- 1/3 cup black seedless grapes, halved
- 1 tablespoon turbinado or other raw sugar
- Gorgonzola dolce, for serving
Press dough into a 4-by-14-inch rectangular tart pan with a removable bottom. Refrigerate 10 minutes. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
Preheat oven to 375 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, a bout 15 minutes. Remove parchment and weights; continue baking until surface is golden, about 10 minutes. Let cool on a wire rack.
Spread frangipane in tart shell. Arrange figs and grapes on top, pressing gently. Sprinkle with the sugar. Bake until golden, 40 to 45 minutes. Let cool on rack. Serve with Gorgonzola dolce.