Wednesday, September 28, 2016

Fresh Fig Rosemary Hazelnut Puff Pastry Tart


This is my first puff pastry tart. I was inspired by several recipes featuring puff pastry I have seen in German cooking magazine. As a rule, I am wary of any type of crust or dough I do not make myself. I can't believe I waited this long to make one. Using puff pastry as a crust not only made this tart so easy to make, the prep time for the entire recipe was only 20 minutes.


With the crust out of the way, I was able to focus my creativity on the filling. I created a cinnamon cream to spread out as a base. Quartered gorgeous, juicy ripe figs, red globe grape halves, toasted hazelnuts and fresh rosemary topped the cinnamon cream.


The tart takes 20 minutes to bake, so only 40 minutes from start to finish and you can have this beautiful dessert.


I used red glove grapes to accompany the fresh figs because they are so pretty. However, this variety has seeds. For your guests' or family's sake, you will have to pluck out the seeds after you cut them into halves. To save even more time, use any red seedless grape.

Any autumn table would look more beautiful with this sexy Fall tart.


Fresh Fig Rosemary Hazelnut Puff Pastry Tart
Prep Time: 20 minutes
Bake Time 25 Minutes
Yield: 12 pieces



Ingredients:
  • 8 fresh figs
  • 1 cup red seedless grapes
  • 1/4 cup fresh rosemary needles
  • 1/3 cup chopped hazelnuts
  • 1-8oz package cream cheese softened or room temperature
  • 2 tablespoons powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1 package puff pastry (10oz)

Directions:
  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment or baking paper.
  • Wash the figs and grapes and pat dry. slice the figs into quarters per fig and slice the grapes in half.
  • Rinse the rosemary needles and pat dry.
  • Chop the hazelnuts and place them in a naked frying pan over a medium-high heat. Lightly toast them, remove from heat and set aside.
  • Beat together the cream cheese and powdered sugar.
  • Beat in the cream.
  • Add the ground cinnamon and beat until combined.
  • Roll the puff pastry out into a rectangle or square shape, your choice.  
  • Spread the cinnamon scented cream out over the top of the puff pastry, making sure to leave a 1-inch frame all around on the edges.
  • Arrange the fruit on top of the cream. 
  • Sprinkle the hazelnuts and rosemary evenly over the top.
  • Place in the oven and bake for 25 minutes.
  • Remove from oven and transfer to a wire rack to cool completely.
  • Cut and serve. 

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