the sort of person who gives you a gift when she retires.
(isn't this cup and saucer candle about the sweetest thing ever?!)
she and her husband have many grand adventures planned, paddling the back lakes and driving around in their airstream.
hopefully they'll stop by once in awhile. for a few hugs. and baked goods.
we will miss them terribly!
walnut crust
2/3 cup all-purpose flour
2/3 cup finely chopped toasted walnuts
3 tablespoons cold butter
3 tablespoons sugar
1 egg yolk
1 teaspoon ice water
caramel fig sauce
4 tablespoons butter
1 cup brown sugar
8 large fresh figs, stems removed and sliced thin
1/2 cup whipping cream
1/2 teaspoon cinnamon
cream
1 package (8 ounces) mascarpone
2 tablespoons honey
1/8 teaspoon ground cinnamon
fresh figs for tops
mix flour, walnuts, butter and sugar together with pastry blender or fork until coarse crumbs form. beat egg yolk and water together; stir into flour mixture. chill for an hour. roll out and press into tart tins. chill tins, about an hour. bake at 350f for 15 minutes; allow to cool.
for sauce, melt butter with sugar and cook for 2 minutes in small saucepan. stir in figs, cook 2 minutes more. add cream and cinnamon; stir well and remove from heat. cool sightly, then puree until smooth.
for cream, stir cheese, honey and cinnamon together in a small bowl. divide and spread evenly onto baked crusts. top with figs and drizzle sauce OR spread a layer of sauce and then top with figs.
so versatile. so easy. so wonderful to use fresh figs!
(recipe adapted from calfreshfigs.com)
