Fig Jam & Shortbread Tart

by LEON BOUTEILLER

Long ago my mom used to make date bars. I don’t recall where she found the recipe and, search as I might through her remaining kitchen notes, I cannot find her recipe. I was not planning date bars or cookies. It was more a nostalgic thought to reconnect with my mother’s memory.

I am reminded of the importance of keeping notes of family recipes so we can have a clear view as we look back years from now. I envy those who have kept recipes over years and generations. They followed mothers and grandmothers recording measurements and procedures so they would be able to add a scoop of this and a pinch of that and accurately reproduce favorite heirloom recipes. Some home cooks left three ring binders and notebooks filled with detailed recipes. Those of the next generation are blessed. Not my mother but I do try to honor her recipes by remembering enough to recreate the foods of my childhood.

Today’s recipe I created by blending ideas from recipes found over the years. I had to try a few times to achieve the flavors and textures. Not one of my mother’s recipes but one inspired by her memory. I use dry figs combined with a jarred fig preserve baked in a shortbread crust.

The recipe is for a tart baked in a 9 x 13 inch glass. ceramic dish or a quarter sized sheet pan. The tart is intended to be cut into eight portions but could be cut into bite sized bars. It goes nicely with ice cream but is a satisfying bite on its own.

FIG JAM and SHORTBREAD TART

Ingredients for the crust and topping:

¾ pound unsalted butter (3 sticks) at room temperature
¾ cup natural sugar
2 cups all-purpose flour
1 cup whole wheat flour
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon ground cardamom
¼ teaspoon baking soda
2 teaspoons pure vanilla extract

Method for the crust:

In a stand mixer with the paddle attachment, cream together the butter and the sugar until thoroughly blended
Add in the vanilla extract and blend for 30 seconds
In a bowl whisk together the flours with the salt, baking soda, nutmeg and cardamom
With the mixer on low speed, add the flour mixture 1/2 cup at a time until all is incorporated and evenly mixed
Dump the dough onto a work surface, form into a loaf and set aside ⅓ of the dough to use as the topping
Lightly butter or spray oil the baking dish and press the remaining 2/3 of the dough evenly over the bottom and 1/2 inch up the sides
Bake in a preheated 350F degree oven for 15 to 20 minutes or until lightly browned
Remove from the oven and let cool while you make the filling

Ingredients for the filling:

1 14 ounce jar fig preserves
1 cup tightly packed dry figs, stems removed and cut into quarters
½ cup brandy
¾ cup water
1 teaspoon orange zest
1 tablespoon minced candied ginger

Method for the filling:

Place all of the ingredients, except the preserves, in a small saucepan and simmer over low heat, covered, for 25 to 30 minutes being careful to not let it go completely dry and scorch, add a tablespoon or two of water if needed
Drain off any excess liquid
Place the figs in a bowl of a food processor along with the fig preserves and pulse until fairly smooth with just a few small bits and pieces of fig remaining
Spread the filling over the bottom of the pre-baked tart crust
Dot the reserved raw dough around the top and bake in a preheated 350F degree oven for 20 to 25 minutes or until the dough on top is lightly browned and is cooked through
Remove from the oven and cool completely
Cut into portions and remove from the pan using a spatula if needed
This tart actually gets better if allowed to stand at room temperature overnight before serving

A bit of nostalgia, a bit of experimentation and the result is a very nice and tasty tart. Enjoy for dessert, breakfast or snack. An easy treat to prepare. Easier than waiting 24 hours for the first bite.

Enjoy!