Apple-Ginger Tart With Candied Figs

Recettes

Apple-Ginger Tart With Candied Figs

  • PRÉPARATION:
    20
    minutes
  • CUISSON:
    25
    minutes
  • DURÈE TOTALE:
    45
    minutes

ingrédients

  • .5 (397 g) Package Tenderflake® Puff Pastry
  • 6 Dried figs, sliced horizontally into 3 pieces
  • 1 inch, (2.5 cm) Piece fresh ginger, thinly sliced
  • .33 cup (80 mL) Sugar, divided
  • 3 tbsp (45 mL) Water
  • 2 Royal Gala apples, peeled, cored and thinly sliced
  • 3 tbsp (45 mL) Cold butter, cut into very small cubes
  • 4 tsp (20 mL) Honey

directives

  1. ROLL out puff pastry on a lightly floured surface to a very thin 18"x14" (45×35 cm) rectangle. Using a small plate as a guide, cut pastry into four - 7" (18 cm) rounds. Transfer the rounds to parchment paper lined baking sheets. Cover and refrigerate for 30 minutes.
  2. PREHEAT oven to 400°F (200°C).
  3. PLACE figs and ginger in a small saucepan with Πcup (60 mL) sugar and water. Heat and simmer for 5-10 minutes over low heat until sugar dissolves and mixture begins to thicken. Set aside.
  4. ARRANGE slices of apple, overlapping, on each of the pastry rounds, leaving a Œ" (5 mm) border. Sprinkle remaining sugar over the apples and top with butter. Bake in preheated oven for 20-25 minutes or until golden brown and apples are tender. Remove from oven.
  5. DIVIDE candied fig and ginger mixture between tarts, placing in the mixture in the center of each. Drizzle 1 tsp (5 mL) honey over each tart and serve immediately.