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Recipe by Suzie Gornish

Caramelized Fig Streusel Tart

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Caramelized Fig Streusel Tart
Parve Parve
Easy Easy
10-12 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

As a child, I loved the fall, and I always looked forward to Rosh Hashanah, especially the new seasonal fruits. I began making this jam streusel tart about 20 years ago. I’ve played around with different fruits and found this caramelized fig filling delicious and upscale. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.

Ingredients

Crust

  • 8 ounces (225 grams) margarine, cubed and lightly softened

  • 2 tablespoons Gefen Honey

Filling

  • 1 13-ounce (370-gram) jar jam of your choice (like pomegranate or plum)

Caramelized Figs

  • 2 tablespoons nondairy butter

  • 2 tablespoons brown sugar, such as Haddar

  • 1 teaspoon vanilla

  • 2 pints figs, washed and halved

Streusel Topping

  • 1 cup all-purpose flour, such as Glicks

  • 1 cup sugar

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 2 ounces (55 grams) margarine, cubed

  • 1 egg, beaten

Wine Pairing

Herzog Late Harvest Zinfandel

Directions

Prepare the Crust

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Place dry ingredients into a large bowl. Add margarine to the bowl and mix. Press into an 11-inch (28-centimeter) fluted pan with a removable bottom.

3.

Bake for 20 minutes or until lightly browned. Brush with honey.

4.

Spread jam evenly over the entire crust.

Prepare the Figs

1.

In a nonstick pan, heat margarine, sugar, and vanilla until simmering.

2.

Add fig halves, cut side down, and cook about three to four minutes until caramelized. Flip and cook two more minutes.

3.

When cool, place figs in the jam in a circular design.

Prepare the Streusel

1.

In a medium bowl, mix together the first five ingredients. Add egg, and mix together lightly to make a crumble. Top figs with streusel topping.

2.

Bake tart for about 45 minutes or until jam is bubbly. Cool before serving.

3.

Serve with a scoop of vanilla ice cream and drizzle with caramel sauce, if desired.

Credits

Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.

Recipe tags

caramelized figs Rosh Hashannah desserts streusel Suzie Gornish tart
Caramelized Fig Streusel Tart

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