APPLE FIG TART, INDIVIDUAL
As seen most recently in the dinner show in September 2016. The all butter pastry dough made by replacing half the water with vodka, is loosely placed into the shallow compartments of a muffin top pan.
- 3-6 apples, peeled, quartered (just before needed
- 3-6 black figs, washed and quartered
- 8 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla, drizzled over apples in tarts before adding topping
- dash of salt
- one recipe of flaky pie crust using vodka
Make one recipe of Vodka Pie Crust; rest in refrigerator for about 30 minutes (just to get the butter nice and cold again).
Make one recipe for crumble topping by combining 1 1/3 cup AP flour (or gluten free flour); 1/3 cup natural sugar; 1/4 teaspoon salt; 5 ounces very cold unsalted butter, cut into cubes. This may be done in a food processor or by hand in bowl using fingers to combine. Set aside to chill before using.
Next, peel and cut the apples and quarter the figs. You will need for each tart 1/2-3/4 apple (depending upon apple size) and 1/2 fig for each tart. Cover and proceed to rolling dough.
Roll thin until dough is big enough to get 4-6 six inch circles of dough for each tart. In the bottom of a “muffin top” pan, slide in crust allowing it to be free form as it falls into place. On the bottom of each tart shell place 1 teaspoon of honey. Top with figs, then top figs with apples. Combine sugar, cinnamon and salt and sprinkle on the top of apples.
Top each tart with 1/4 cup of the crumb topping. Gently pack it in place. Bake in 400° oven for first 10 minutes so the bottom crust gets good and hot. Then drop the temperature to 350° for remaining 10 minutes. Check for doneness of apples using a paring knife in the middle. Add increments of 3-5 minutes until done.