Best Blackberry Fig Tart With Orange Caramel Sauce Recipes

CARAMELIZED ORANGE TART WITH BLACKBERRY PURéE

Steps:

• For crust:
• Mix flour, powdered sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in beaten egg. Mix in enough ice water by teaspoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
• Roll out dough on floured surface to 14-inch round. Roll up dough on rolling pin; transfer to 11-inch-diameter tart pan with removable bottom. Trim dough to 1-inch overhang. Fold in overhang to form double-thick sides extending 1/4 inch above sides of pan, pressing to adhere. Pierce crust with fork in several places. Freeze crust 30 minutes.
• Preheat oven to 375°F. Bake crust until set and light golden, piercing with fork if crust bubbles, about 18 minutes. Cool completely.
• For filling:
• Blend eggs and next 4 ingredients in processor. Add cream and blend until smooth. Pour into cooled crust. Bake tart until filling is set, about 25 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat broiler. To make foil cover to protect crust edges during broiling, cut out 12-inch round of foil. Cut out center of foil, leaving 2-inch-wide circle. Place foil circle atop tart, covering crust edges. Dust center of tart with powdered sugar. Broil tart until sugar melts and is golden, watching closely and rotating tart for even broiling, about 1 minute.
• Transfer pan to rack. Remove foil circle. Cool tart at least 30 minutes. Remove pan sides. Serve tart slightly warm or at room temperature with Blackberry Purée.

BLACKBERRY-FIG TART WITH ORANGE- CARAMEL SAUCE

Steps:

• To make the sauce, remove the orange zest with a vegetable peeler, avoiding the white pith. Place in a heavy medium saucepan with the water and bring to a boil. Simmer for 5 minutes. Transfer the peel and 1/4 cup of the liquid (discard the rest) to a blender and blend until minced. Return it to the saucepan and stir in the sugar.
• Cook over low heat until the sugar dissolves, swirling the pan occasionally. Increase heat and boil until the mixture turns a deep brown. Standing back to avoid splatter, pour in the orange and lemon juices. Bring to a simmer and stir until sugar crystals dissolve and the sauce is smooth. Mix the cornstarch with the liqueur, add to the sauce and cook for 1 minute. Cool. Strain through a fine sieve. Cover and refrigerate until well chilled, about 4 to 6 hours.
• To make the cookies, pulse the sugar, pistachios, cinnamon and flour in a food processor until the nuts are finely ground. Add the butter and process until mixture resembles coarse meal. Add the egg and process just until crumbly and moistened. (If too dry, add water 1 tablespoon at a time.) Turn out onto a large sheet of plastic wrap, press the dough together and form into a rectangle. Wrap and refrigerate at least 1 hour.
• Line 2 baking sheets with parchment paper. Roll the dough out between 2 sheets of plastic wrap into a 12-by-16-inch rectangle, about 1/4-inch thick. Cut out 6 5-inch circles using a floured cutter. Use a spatula to transfer the rounds to 1 of the baking sheets. Refrigerate at least 1 hour.
• Preheat the oven to 350 degrees. Transfer half of the cookies to the second prepared baking sheet, spacing evenly. Bake until golden brown, switching positions of the baking sheets halfway through, about 15 to 20 minutes. Cool. Loosen with a spatula and transfer to racks in a single layer.
• To make the topping, pulse the dried figs in a food processor until minced. With the machine running, add the water 1 tablespoon at a time, until the puree is a smooth, spreadable paste.
• To serve, carefully spread each cookie with fig puree and place 1 on each of 6 plates. Garnish with blackberries, figs and sifted sugar. Ladle sauce around the cookies and serve immediately.