Fig-and-Raspberry Tart with Chestnut Honey

Ingredients

  • 13 small
  • 11 small fresh bay leaves
  • 2 teaspoon(s) sugar
  • 3 tablespoon(s) heavy cream
  • 1 stick(s) plus 6 tablespoons cold unsalted butter
  • 24 fresh raspberries
  • 30 fresh figs sliced lengthwise 1/3 inch thick
  • + 7 more ingredients
    • 2.5 cup(s) all-purpose flour
    • 1 tablespoon(s) chestnut honey
    • 0.25 cup(s) ice water
    • 0.5 teaspoon(s) salt
    • Sweet Red Wine Ice Cream
    • 2 tablespoon(s) sugar
    • Finely grated zest of 1 lemon

Prepare the Dough: In a food processor, combine the flour with the sugar, salt and lemon zest and pulse to blend. Add the butter and cream and pulse until the mixture resembles small peas. Sprinkle the ice water over the mixture and pulse until it starts to come together. Scrape the dough out ont...

View full recipe at Food & Wine

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