Warm Fig Tart with Cinnamon-Almond Cream and Port Reduction
Chef Johnny Iuzzini of Jean-Georges restaurant joins Martha to make warm fig tarts.
- 8 whole cloves
- 1 cinnamon stick (about 3 inches long)
- 1/8 teaspoon cardamom seeds
- 2 black peppercorns
- 4 whole allspice berries, cracked
- 3/4 cup orange honey
- All-purpose flour, for work surface
- 1 package (17.3-ounce) store-bought frozen puff pastry, thawed
- 1 1/2 tablespoons Banyuls vinegar
- 12 large ripe black Mission figs, trimmed and halved lengthwise
- Cinnamon-Almond Cream
- Candied Toasted Almonds
- Fleur de sel, for garnish
- Port Reduction
- Whipped creme fraiche, for garnish
Preheat the oven to 375 degrees.
Using the bottom of a small saucepan, crack together cloves, cinnamon stick, cardamom seeds, peppercorns, and allspice berries, then place inside the pot. Add the honey and 1/2 cup water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 minutes. Remove from heat, and allow mixture to cool.
Lightly dust work surface with flour, and roll out puff pastry 1/4 inch thick. Cut out four 4 1/12-inch rounds and place on a baking sheet lined with parchment paper. Place another piece of parchment paper on top of the dough and weigh down with a second baking sheet. Bake until the dough is deep golden brown, 25 to 35 minutes. Let cool on a wire rack; set aside.
Strain the spiced honey mixture; stir in vinegar. Place the figs in a medium bowl and add half of the spiced honey mixture. Toss to coat. Remove figs from honey, and place cut sides up on a baking sheet. Bake figs for 20 minutes, basting once with the remaining spiced honey mixture. Remove from oven and transfer figs to a plate; set aside.
Turn oven down to 350 degrees. Place puff pastry rounds on a baking sheet. Spread puff pastry with a 1/4-inch layer of cinnamon-almond cream. Divide candied almonds evenly between pastry rounds, and bake until the cream topping begins to dry around the edges but remains soft in the center, about 5 minutes. Remove from oven and place 6 fig halves, upright, on each round. Drizzle figs with remaining spiced honey. Lightly sprinkle with fleur de sel. Serve with port reduction and creme fraiche.