Poached Fig, Walnut, and Blue Cheese Tart Recipe
"This tart from Chef Garces of Amada restaurant in Philadelphia takes the savory dessert trend to a whole other level. The combination of spiced figs with salted walnuts and sweet blue cheese makes the dish versatile enough to serve as an appetizer or as an adventurous dessert along with a scoop of ice cream. Game plan: You may need to roll out the puff pastry dough to completely line the tart pan; lightly dust a clean surface with all-purpose flour and gently roll. This recipe was featured as part of our Suckling Pig for the Holidays menu...."
INGREDIENTS
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Difficulty: Medium | Total Time: 2 hrs | Active Time: 35 mins | Makes: 1 (9-inch) tart (about 8 to 10 servings)
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This tart from Chef Garces of Amada restaurant in Philadelphia takes the savory dessert trend to a whole other level. The combination of spiced figs with salted walnuts and sweet blue cheese makes the dish versatile enough to serve as an appetizer or
•
Game plan: You may need to roll out the puff pastry dough to completely line the tart pan; lightly dust a clean surface with all-purpose flour and gently roll.
•
This recipe was featured as part of our Suckling Pig for the Holidays menu.
•
INGREDIENTS
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For the figs:
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1 (3-inch) cannella or cinnamon stick
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2 star anise pods
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3 whole black peppercorns
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3 whole juniper berries
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1 1/2 cups dry red wine
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1/2 pound dry black Mission figs, stems removed and sliced 1/4 inch thick (about 1 3/4 cups)
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For the walnuts:
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1 cup raw walnut halves
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2 tablespoons unsalted butter (1/4 stick)
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2 teaspoons kosher salt
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For the cheese spread:
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4 ounces mild blue cheese (such as Gorgonzola dolce), at room temperature and crumbled (about 1/2 cup)
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1 tablespoon heavy cream
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1 vanilla bean, halved, scraped, and seeds reserved
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For the tart:
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1 (14-ounce) package frozen puff pastry dough, defrosted
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1/4 cup honey
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