Recipe:: Fig and Sesame Tarts with Orange Blossom Whipped CreamSunday, August 2, 2009 Recipes Sunday Suppers
As many of you know one of our guests at the last sunday supper was Aran Goyoaga ( who will also be teaching our next class. (yay!!) Casey was putting the finishing touches on her fig & sesame tarts for dessert, and Aran happily jumped right in to help us plate and garnish. Aran was a true pleasure to have at our class, she wrote the sweetest review here – if you haven’t seen her inspiring work, go there now ! It’s absolutely amazing. Scroll down for the recipe of our Fig & Sesame Tart below.
All Photography by Karen Mordechai
Fig and Sesame Tarts with Orange Blossom Whipped Cream
Tip: If you want a smoother filling, put the cooked fig mixture in a blender and pour in to tart shells then chill.
10 oz dried Turkish figs
¼ c sugar
zest and juice of 1 orange
¼ c marsala wine or any sweet dessert wine
¼ c water
¼ c sesame seeds, toasted
10-12 pre-made mini shortbread pastry crusts
3 fresh figs
1 tbl sugar
½ tsp orange blossom water
Chop the figs into small cubes. Combine figs, sugar, orange zest and juice, wine and water into a sauce pan. Bring to a boil and reduce heat. Simmer for 15-20 minutes or until the mixture becomes the consistency of jam.
Let cool for 15 minutes and stir in the sesame seeds. Spoon into tart shells.
Make whipped cream with 1 tbl sugar and ½ tsp orange flower water. Put a dollop of cream on each tart.
Top with a sliver of orange zest and fresh fig.
Recipe Courtesy of Casey Solomon for Sunday Suppers