I made this tart to use up the the figs marinated in spiced wine that I had made for my Christmas eve salad. I based it on the plum ricotta tart recipe that I made last fall and replaced the plum jam with these figs. It is a good winter version of that tart! I made the figs, the tart crust and the cheese filling in advance and put them all together at the last moment. We brought it to the my husband’s family Christmas gathering, but it would be good for New Years too!
FIGS MARINATED IN SPICED WINE
- 2 cups Dry Red Wine (it can be cheap, but it should still taste good)
- 1/3 cup sugar
- About seven whole cloves
- 1 cinnamon stick
- A teaspoon of anise seeds
- Dried Black Mission Figs (enough to cover the top of the tart or make extra for salad)
- Put the wine, sugar and spices in a non-reactive saucepan over medium high heat. Stir it occasionally to help the to sugar melt.
- While the syrup is forming slice each fig in half lengthwise
- When the syrup boils add the figs and let them simmer for about half an hour.
- When the figs are done, leave them in the syrup to marinate for four hours or over night.
GLUTEN-FREE TART CRUST (from Gluten Free Baking Classics)
- 1 cup brown rice mix (recipe below)
- 1/4 cup granulated sugar
- 1 tsp xanthan gum (no you can’t skip this)
- 5 Tablespoons cold butter
- 1 teaspoon almond extract
- Preheat the oven to 350 degrees
- Butter a 9 inch pie or tart pan and dust it with some of the rice flour.
- In a medium bowl combine all of the dry ingredients.
- Use your fingers or a pastry cutter to combine the butter and the flour until it is crumbly
- Add the almond extract and mix well
- Press the dough into the bottom and up the sides of the tart pan. Getting the crust to come together will take some coaxing. Don’t give up!
- Bake in the center of the oven until golden (about 18 minutes)
- While the crust bakes and then cools make the cheese filling.
RICE FLOUR MIX (from Gluten-Free Baking Classics)
This is my favourite flour mix for making gluten-free pies (here is a link to another gluten-free pie), quiche and tart crusts. This recipe will make enough for 3 tart crusts and it keeps well in a sealed container for as long as it takes for you to use it all up!
- 2 cups brown rice flour
- 2/3 cups potato starch (NOT POTATO FLOUR)
- 1/3 cup Tapioca flour
CREAMY CHEESE FILLING
- 3/4 cup high quality whole-milk ricotta
- 1 teaspoon vanilla extract
- a pinch of salt
- 3 Tablespoons sugar
- 1/2 cup mascarpone cheese
- Puree the ricotta with the vanilla, sugar and salt.
- Fold in the mascarpone.
- When the crust is done baking let it cool a bit before filling it to avoid melting your creamy filling. When the crust is cool, fill it with the creamy cheese filling. It is best to do this at the last moment.
- Arrange the spiced figs on top and serve.