SUNNY'S CRANBERRY, APPLE AND FIG STREUSEL TART

Sunny's Cranberry, Apple and Fig Streusel Tart image

Provided by Sunny Anderson

Categories dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

Ingredients

2 pre-made pie crusts (the kind that roll up, not pre-formed)
1 cup granulated sugar
1/4 cup light brown sugar
1/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 pound fresh or frozen and thawed cranberries, picked through to remove stems and field debris
4 Granny Smith apples, cored, peeled, and chopped
15 fresh Black Mission or Brown Turkey figs, stemmed and sliced
2 cups all-purpose flour
1 3/4 cups packed light brown sugar
1/4 cup granulated sugar
1 1/2 sticks (12 tablespoons) ice cold unsalted butter, cut into teeny weeny cubes
Kosher salt
1 cup almonds, roughly chopped
Sunny's Bourbon Whipped Cream, for serving, recipe follows
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

Steps:

Par-bake the crust: Preheat the oven to 400 degrees F. Use both pie crusts to cover the bottom and sides of a 13-by-9-inch casserole dish. Patchwork works, just cover the holes. Dock by pricking holes in the crust with a fork all over the bottom. Bake until lightly golden, 15 to 20 minutes.
For the fruit filling: In a large bowl, stir together the granulated sugar, brown sugar, flour, almond extract, pumpkin pie spice, lemon zest and lemon juice. Divide the mixture among the smaller bowls: 3/4 cup in the first, 1/2 cup in the second and 1/4 cup in the third. (Think of the 3 bears: poppa, momma and baby bear bowls.)
Put the cranberries in the poppa bear bowl; in the momma bear bowl, add the apples; and in the baby bear bowl, add the figs. (Do you need a translation? Add cranberries to the bowl with the most flour mixture, apples to the bowl with 1/2 cup of the flour mixture, and the figs to the bowl with the least amount of the flour mixture.) Stir each bowl independently, unless you¿re an octopus.
For the streusel topping: In a food processor add the flour, brown sugar, granulated sugar, butter, and a pinch of salt. Blend until crumbly, taste and add more salt if needed. Pour into a small bowl with the almonds and stir.
Preheat the oven to 400 degrees F. Pour the fruit filling into the prepared crust, dividing it into thirds with the apples in the middle and the figs and cranberries on either side. Top evenly with the streusel mixture. Cover the pie edges with aluminum foil so they don¿t overcook. Bake until the top is golden brown and the fruit is beginning to bubble around the edges, 40 to 50 minutes. Serve warm with the bourbon whipped cream.
Whisk the cream in a large bowl until soft peaks form. Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl. Refrigerate and serve cold.