Rosh Hashanah Fig & Almond Tart
Instead of the usual Honey Cake for Rosh Hashanah (Jewish New Year), why not make a Fig Tart?
You can find them at most farmer's markets and at Trader Joe's from California.
They are available most of September.
If you are a follower, then you know I love figs and grow them in a pot on my patio. They are my favorite.
Here, I made a tart with puff pastry, using a simple frangipane and a big bunch of sliced figs. I drizzled it all with date syrup and then baked it. It was the perfect sweet Rosh Hashanah dessert, served with honeyed yogurt. So good!
Here's the recipe: (adapted from Jamie Geller Joy of Kosher)
1 sheet frozen puff pastry, defrosted
½ cup sugar 5 tbsp butter, melted
1 large egg
2 tablespoons flour
1/2 teaspoon almond extract
⅛ teaspoon salt
date syrup (or honey) for drizzling
sesame seeds and egg wash for the pastry rim
Mix the frangipane by mixing the melted butter with the egg, sugar, flour and extract and salt.
I used a 1/4 sheet pan for this tart. Line a tart pan with baking paper and spread the puff pastry out onto the pan (I roll mine out with a rolling pin).
Fold over 1/2" edges over to make a frame and brush w/ some beaten egg wash (just the outer rim). I sprinkled my rim with sesame seeds, but you don't have to. It gives a nice texture and flavor.
Spread the frangipane all over the center of the pastry, using a silicone spatula.
Slice fresh ripe figs and decorate them on top of the almond cream in whatever fashion you like.
Drizzle with date syrup (you can buy it here on amazon).
Bake in a 400F oven for 30 minutes, until the almond mixture is puffed around the figs and the pastry is golden.
Have a sweet healthy year, we all could use it.