Berry fig Tart (Tarta de higos y frambuesas)

 

So long time.

 I'm really sorry when I can't post.

At this time it has been complicated. Esperanza returned to classes at the University and my son continues to work at home, but that makes me have a schedule for meals and everything else.

But here I am.

I have about three recipes ready, I'll try to post them little by little.

Today's is a cake with figs and raspberries, as we are already at the end of summer we already found figs..

But you could make them with the first fruits of summer, blueberries, raspberries or strawberries whatever you want.

The dough is very good.

I hope you like it I send you lots of love and affection and enjoy your spring

Autumn is starting here!

Gloria

Adapted from :     Delscooking twist.com

www.between2kitchens.com

Recipe

Ingredients

Crust

3/4 cup unsalted butter room temperature

2 1/2 cups all purposes flour

a pinch of salt

1 egg

2 to 3 tablespoon of water

For the filling

300 gramos cream cheese

200 grams  greek yogurt

150 grams white sugar

3 tablespoon lemon juice

1 grated lemon rind from a small lemon

3 medium eggs

 8 fresh figs (or dry figs)

1 cup of raspberries

Method

Crust

Preheat oven at 180° c (350°F)

In a large mix bowl mix thye dry ingredients with the butter and the egg until roughly crumbled. Add the water, little at a time, until the ingredients stick together and form a thick dough.

Roll a large disk about 30 cm (12 inches) in diameter. Line apie dish with the crust and bake for 10 minutes.

Set aside.

Cream cheese

Mix the cream cheese , yogurt, sugar, lemon rind, lemon juice and eggs with a hand blender  to combine.

Pour the mixture  into prepared pan and spread  evenly with a spatula. Bake  the cheescake for 20 minutes at 180° for a golden  brown colour .

Topped with fig slices and raspberries.  and bake about 10 minutes until set with a slight wobble in the center.

Cool to room temperature about 1 hour and refrigerate to chill.

Add some raspberries on the center.

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Tarta de higos y frambuesas

Fig frangipane Tart ( Tartas de higos y almendras)

 

Here we are again with a  new recipe for the end of the summer season, fig and almond tarts, we love figs and  a friend who lives nearby gave us someones, the problem is everybody love figs here and I hide someones and yesterday I made these tarts.

Like many recipes I make, this is a compendium of several I was seeing ,  always I try to simplify recipes.

Because not all people make recipes like this  all the time.

For the same reason, if you want make this recipe, you can use a single large pan, although I wanted to do it in individual portions. 

You can use the same  recipe, not problem.

Hope you really enjoy this  recipe and take care, you know, we live difficult times !

hugs for all

Gloria

Source :  Spatula dessert - Yotam Ottolenghi "Sweet"

Fig frangipane Tarts  (tartas de higos y almendras)

Ingredients

For the Pate Sablee

90 grams icing sugar

240 all purpose flour

30 grams almond flour (or grinded almonds)

pinch of salt

110 grams cold unsalted butter 

1 egg

For the frangipane filling

70 grams  butter room temperature

70 grams granulated sugar

2 eggs

1 teaspoon vanilla extract or almond extract

70 grams almond flour

30 grams all purpose flour

pinch of salt

4 or 5 figs cut into half

Method

Sift together dry ingredient, flour, icing sugar, almond flour and salt.

Add cold butter and rub the mixture between yours hands until it becomes a sand like consistency. They will take around a minute or two.

Add egg into the mixture and mix with your hands just until the dough comes together.

Knead with the palm of your hand for a minute or two  just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap.

Let it rest in the fridge for 1 hour. You can leave it resting in the fridge over night if you like.

After the dough rested  roll out into about  2mm thickness .

(You can roll between too two parchment paper ) 

Place again the dough in to the frideg by 30 minutes between the parchmente paper.

Take the dough out from the fridge and cut 6 circles - this will be the bottom of the tart crust.

Put this in the pans you will use.

I used ceramic molds but you can use any type you have.

Place the  pans or molds in a tray and put in the fridge by 1 hour.

Prehheat oven to 160° c  (320 °F

After this time take pans and put into the oven.

(bake about 10 minutes)

For the frangipane cream

Prepare frangipane cream (almond cream) creaming butter to room temperature and ad sugar until fluffy then add the eggs and vanilla extract, finally folding in flour, almond and salt.

Will be like a soft cream.

After baking the tarts remove from oven  and spread or pipe almond cream on each of the tarts (aprox. 1/2)

Place half a fig into echa tart if they are too big trim them to according to the size of the baking tin you use. Try to place the fig halves in the middle of the tarts.

Put the tarts back of the ovn and bak about 10 to 15 minutes.(or until they will be little golden)

Take tarts out and let them cool by a while.

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Sure autumn is here just now!

Por fin se ve como otoño

Tartas de higos y almendras

Indeed dogs love all season !

Los perros disfrutan todo el tiempo

Ingredientes masa

90 grams azucar flor o impalpable

240 gramos harina sin polvos de hornear

30 gramos harina de almendras (o almendras molidas sin piel)

pizca de sal

110 gramos mantequilla bien fria

1 huevo

Ingredientes crema de almendras

70 gramos mantequilla a temperatura ambiente

70 gramos azucar granulada

2 huevos

1 cucharadita extracto de vainilla o de almendras

70 gramos harina almendras (o almendras molidas)

30 gramos harina sin polvos de hornear

pizca de sal

4 o 5 higos cortados a la mitad

Preparacion

Figs and frangipane little tarts (tartas de higos y crema de almendras)

Here we are at that time when summer ends and autumn begin (really my favorite) and the favorite fruit at this time are: figs.
I love them.  Honestly I bought figs  several times until I could leave some to make the recipe. 
In any case it can be prepared with other fruits ( Blueberries, strawberries, raspberries ), only I love figs and the season is so short
Is a small tartlet with a frangipane cream and figs.
Really delicious.
Love for all of you and thanks by coming!

Adapted from : Delicious bites


Message   May 11 2019

to all my friends and lovely people that stopping by here in my blog.

Some days ago I had a terrible fall in my garden.
And I have a fissure bone in my right shoulder, so by the moment only I make some little things.
I write and eat with my left arm but is not easy and still I have a lot of pain.

Send me prayers and good vibes because I hope not to have  a shoulder surgery.
send you hugs and love and dont forget me.

xoxo

Ingredients
(6 Tartlets)

pastry

 130 grams almond meal
3 1/2 tablespoon all purpose flour
2 1/2 tablespoons caster sugar
75 grams very cold butter
1 tablespoon of water 

frangipane

80 grams unsalted butter
80 grams sugar
1 egg
1 yolk
80 grams almond meal
1 tablespoon all purpose flour
1tablespoon orange juice
1 teaspoon finely grated orange rid


filling
1/4 apricot jam

topping

6 figs sliced 
thick cream to serve  (optative)

Method

For pastry

Put the almond meal, sugar and flour into  food processor and whiz together until combined. 
Add butter and whiz some more until it forms coarse breadcrumbs and add only a tablespoon of water  to join all. 
Press the dough into a ball and wrap in plastic. Put in fridge about 1 hour .

Preheat oven to 180° c (375° F) , Place the dough on a surface lightly dusted with some all purpose flour and roll out with a rolling pin. If you need add more flour to roll.
Grease 6 tartlet tin or ceramic pie dish . Line with the pastry. 
If you have some problem with the dough just press the pastry with yours fingers. Put the tins or ceramic dishes in the fridge again while you preparing the filling.

Frangipane filling

Place the butter and caster sugar in a food processor and whiz to combine . Add the egg and yolk, the almond meal, the grated orange rind, all purpose flour and orange juice, then combine all.
Spoon 1 teaspoon of apricot jam over the base of the tart  shells. Evenly divide  the frangipane filling between the tarts and gently spoon over the jam. Place 2 or 3 fig slices onto the frangipane filling.
Place the tartlets onto a baking sheet  and place on the middle shelf of the oven.

Bake at 180°c /375 °F for about 30 minuts  or until the frangipane fillinghas slightly puffed and is golden brown.
The baking time will depend on your oven so start cheking after 20 minutes.
Remove the tray from the oven and let cool on a wire rack. You can glaze the tartlets with some warmed  strained apricot jam.


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Tartas de  higos y almendras

Easy fig ricotta custards (postre de higos y ricotta) and Cream of asparagus soup (sopa de esparragos)

This time two recipes in a row  :

Easy fig ricotta custards 

Asparagus cream-soup


 I've put them together because sometimes I do not have so much time to do the posts.
Here day by day you never know what coming !

Easy fig ricotta custards  is absolutely delicious and you can use others fruits like strawberries, cherries or grapes .... ...

recipe from : Georgeats

Asparagus cream -soup from my mom's recipes.


Hope you enjoy both :)

Easy fig ricotta custards recipe

Ingredients


200 grams firm ricotta
1/2 cup milk
2 eggs
2 tablespoons  maple syrup  or  corn syrup
1 teaspoon vanilla extract
3 or 4 figs halved (or strawberries or cherries)


Method

Preheat the oven to 180°c (360 F).
In a large bowl whisk  ricotta, milk, eggs, maple or corn syrup and vanilla until they become smooth and creamy.
Ricotta is a bit grainy but is ok . But whisk until the lumps are gone.
Divide the mixture  between four ramekins, resting on a baking tray. Drop some piece of fig or other fruits onto each little custard and pop in the oven.
Cook these custards for about 15 minutes or until they have puffed up and browned nicely. You can keep them in or turn on the grill for a bit of colour. Serve warm or cold.



print recipe here

Asparagus cream-soup

Ingredients

asparagus 400 grams (If you cook asparagus set aside the water of them)
or an asparagus tin
1 cup of asparagus tips (cooked) for  soup.
2 tablespoons of butter 
1 little onion chopped
1 teaspoon of salt
2 tablespoon of cornstarch 
2 cups of milk
3 cups  asparagus water or chicken broth 
3 yolks 

Method

In a medium  sauce pan melt the butter over medium low heat. fry a little the chopped onion, stir in the flour add the milk and salt. Cook stirring constantly for two minutes. Whisk with the chicken broth or asparagus broth and increase the heat to medium. Cook stirring constantly until the mixture boil. 

Strain all the mixture through a strainer add the three yolks to the soup and mix well. Before serving add a few tips or pieces of asparagus.



print recipe here






 Sopa de esparragos

Postre de higos y ricotta

Fig and balsamic Ice Cream (helado de higos y vinagre balsamico)

I know I said this many times : I LOVE FIGS !
I know it's not new!
But this ice cream with figs was sooo delicious!
Really I think fresh or dried figs lend a sublime sweetness to all sort of dishes !


Source : A thought for food 

Ingredients

Fig balsamic sauce 

1 cups figs,stems removed and fruit quartered
1/2 cup granulate sugar
1/2 cup balsamic vinegar

For Ice cream

2 cups whole milk
4 teaspoons cornstarch
3 tablespoons cream cheese softened
1/4 teaspoon salt
1 1/2 cups heavy cream 
2/3 cup sugar 
2 tablespoons light corn syrup

Method

To make the fig and balsamic sauce, add all the ingredients to a medium saucepan and set over medium heat.
When it comes to a boil, reduce heat to a simmer. Once the figs begin to soften use a wooden spoon to beak the pieces.
When the sauce begins to thicken, remove from heat and let cool while you make the ice cream base.

To make the ice cream start by stirring together the milk abd cornstarch in a small bowl. Set this  aside. In a separate bowl whisk together the cream cheese and salt.

Combine the rest of the milk, as well as the cream, sugar and corn syrup in a saucepan.

Bring to a boil over medium high heat and cook for 4 minutes.
remove from heat and gradually whisk in the cornstarch mix. Bring back to a boil over and cook stirring with a rubber spatula, until slightly thickened about 1 minute.
Remove from heat.

At this point slowly whisk the hot milk mixture into the cream cheese mixture until smooth.  Let chill by a while and then pour the mixture in freezer about 60 minutes. (have to be thick)

Once the base is almost ready add the ice cream to a storage container, alternating between the base and the fig and balsamic sauce. Freeze in the coldest part of your freezer until firm (at least 4 hours).




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helado de higos

Fig tart ( tarta de higos)

I've always been absolutely in love with figs, and I grew up eating figs when I was little and spent many summers in a small place in the south where my uncle Miguel had a great fig tree in his yard.
We are in the time of figs here (late summer) and when I buy figs it is a struggle to do something while the others are eating them.
I get to make this tart and I had someones  saved.


This delicious tarta is adapted from : The pretty blog

Ingredients

Pastry
1  1/2 cup  all purpose flour
50 grams caster sugar
pinch of salt
125 grams cold butter diced
30 ml ice water

Filling

100 ground almonds
1 cup icing sugar
2 eggs
1/2 teaspoon almond essence
300 grams figs halved

Method

For the pastry:
Place the flour, sugar, salt and butter in a food processor (or by hand).
Pulse until it resembles breadcrumbs, then add the iced water all at once while the motor is running. As soon as the dough starts come together, remove it from the bowl onto a floured surface. Make a ball and then cover with plastic wrap and refrigerate for 30  minutes, then  roll out on a lightly floured surface and press into a greased medium size tart tin.
preheat oven to 190°c.

For the filling:

Place the almonds, icing sugar, eggs and essence in a food processor  and process for 30 seconds. Pour into the pastry lined tart tin, then carefully arrange halved figs (cut side up) inside the tin. Bake for 25 minutes until set and golden brown. Cool, then slice and serve.

print recipe here

En español

Tarta de higos frescos

Ricotta Tart with Honey and figs Tarta de ricotta con higos y miel)

When some ask  me why  I have a blog of recipes, I dont know what to say, how to explain the passion, the love that you put in all you make ??
(and is a really work :))

It is difficult explain  It's an art.
When I prepare a post is like when you go to paint. 
You see the recipe. . 
Looking, read many things. And finally you decide to do and how to use those figs (in this case) that especially  bought one day  when you went to the city.
(and was  exquisite)
Then I think as like I wanna make the post : simple, rustic, elegant all depends on the recipe.

And finally the photos. Search light, the place and all that.
That day remove the photos and then it started raining :)

It's a delicious recipe, seriously and made with love. That's what I do here.
I cook and bake with love and sometimes share on my blog.


Source : Bake to the roots 

Ingredients

Crust 
1 1/2 cups (190 grams) all purpose flour
1/2 cup ground almonds
1/3 cup sugar
1/2 cup  cold butter
1 egg
(If is necessary add 1-2 tablespoons cold water to join the dough)


For the filling

4 egg yolks
1/2 cup sugar
500 grams ricotta cheese
2 teaspoon vanilla extract

Decoration
2 - 3 honey
4-5 fresh figs in slices


Method

In a large bowl mix flour with ground almonds and sugar. Add the butter in small pieces, add the egg and mix all in low speed  until crumbles form.
Transfer to a floured surface and knead quickly with your hands until you get a nice smooth dough.
Wrap in plastic wrap and place in the fridge for at least 30 minutes.

Preheat the oven to 190°C (375 °F)
Grease a tart tin (round or like this)  and set aside.
Roll out the dough slighhly larger than the tin and press to the bottom and sides.
Cute off excess dough if needed. Blind bake (line with baking parchment and fill with baking beans ) for 15 minutes.

While the crust is in the oven prepare the filling. Add egg yolks and sugar to a large bowl and beat on high speed until light and fluffy. Add the drained ricotta cheese and vanilla and mix well.

Take the crust out of the oven, remove baking parchment  and baking beans and fill with the ricotta cream into the crust.
Return the tart to the oven  and bake for another 30 minutes (the tart should only get a little bit of color.)
Take out of the oven and let cool down completely on a wire rack. Heat  up the honey a bit so it gets liquid and brush the tart.Decorate with fresh figs and serve.

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En español

Tarta de ricottta con higos y miel

Primero me costó encontrar los higos y y despues que receta usar.
No fue facil. Pero finalmente pude lograr reunir todo y el resultado delicioso.
Aprovechen que todavia hay higos, en las ferias o en los señores que venden en las esquinas, Mi casero está en Chile España con Simon Bolivar (en las mañanas)por si alguien pasa por ahi. Es muy cerca de donde vive mi mamá.
(Voy dos veces a la semana donde mi mamá para ayudarla y le hago algunas compras.)
Siempre tiene preciosa fruta y mas barata que en los supermercados.


Ingredientes

Masa
1 y 1/2 taza de harina sin polvos de hornear
1/2 taza de almendras molidas
1/3 taza de azúcar
1/2 taza de mantequilla fria
1 huevo

(si se encuntra un poco seca la masa agregar 1 o 2 cucharadas de agua bien fria)

Relleno

4 yemas de huevo
 500 gramos de ricotta
2 cucharaditas extractos de vainilla

Decoración final 
4 a 5 higos cortados a lo largo
2 a 3 cucharadas de miel 

Preparación

En un bowl mezclar la harina con las almendras molidas y el azúcar. Agregar la mantequilla en pequeños trozos, el huevo y mezclar todo hasta formar migajas.
(si es necesario agregar un poco de agua) 
Amasar un poco la masa sobre una superficie enharinada hasta hacer una pelota, envolver en plástico transparente  y dejar en el refrigerador unos 30 minutos.

Calentar el horno a 190°C. Engrasar un molde de tarta redondo o rectangular y reservar.
Con un rodillo estirar la masa y aconodar en el molde de tarta Presionar con los dedos la masa y en los bordes . Cortar los pedazos de masa sobrante.
Colocar pael mantequilla y encima unos porotos o garbanzos secos para hornear la masa.
Llevar a horno por unos 15 minutos.
Mientras la masa esta en el horno preparar el relleno. 

En un bowl colocar las yemas, y el azucar y batir bien hasta que esten espumosas, agregar la ricotta y vainilla y mezclar bien.

Retirar la masa del horno y retirar el papel mantequilla y los porotos secos, rellenar con la crema  ya preparada.
Volver con la tarta al horno para cocer el relleno. Hornear unos 30 minutos. La tarta debe verse ligeramente dorada.
Retirar del horno y dejar enfriar completamente.
Calentar la miel y con una brocha o una cuchara repartir miel en le superficie.(es mejor que la miel este liquida)
Decorar con los higos cortados a lo largo como se ve y servir.

Greek yogurt & Fig popsicles (Helados de higos y yogurt griego)

Love posicles  are delicious and easy, I made these some weeks ago  because still I    had some figs and were delicious.
Anyway you can make this recipe with any fruit you like.
(strawberries (in slices) blueberries or raspberries)

Note 
Is true we are in autumn but still I make some popsicles because some days we have really warm days!

Source: Cooking stones

Greek yogurt & Fig popsicles

(8 popsicles)


1 1/2 cups of milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups greek yogurt
5 figs thickly sliced
Popsicles molds


Method


First, slice the figs so they are rather thick.

Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat. Just till the sugar is fully dissolved.
Add the vanilla extract and the greek yogurt.

Whisk the mixture until is completely smooth.
 Transfer the mixture to a large measuring cup and let it cool in the refrigerator about 1 hour.

Fill each popsicle mold with 1/3 of the yogurt mixture and insert the popsicle sticks.
Let set in the freezer about 1 hour.
 Divide the sliced figs amongst the molds and fill with the remainig mixture.
Put popsicles in the freezer until solid.
To remove the popsicles, either let them sit out for 5 to 10 minutes until soft enough to pull out or submerge the bottom of the popsicle mold (up to the edge of the top) in room temperature water for 10 seconds, then gently pull to release.

. 



Print recipe here

En español

Paletas de helado de higos y grogurt griego

Me encantan estos tipos de helados, además de fáciles son mucho más sanos que los comprados.
Los hice con unos higos que me quedaban pero se pueden hacer con: kiwis en rodajas, frutos congelados como frambuesas o arándanos y si encuentran higos mejor!!