{"id":2792,"date":"2013-02-01T21:23:58","date_gmt":"2013-02-01T13:23:58","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2792"},"modified":"2015-05-20T15:20:24","modified_gmt":"2015-05-20T07:20:24","slug":"fig-and-brown-butter-tart","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/fig-and-brown-butter-tart\/","title":{"rendered":"Fig and brown butter tart"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I love showing people the amazing features of the Thermomix.\u00a0 Watching their\u00a0faces light up when we create icing sugar from raw sugar in just 9 second and 2 litres of fresh fruit sorbet in 2 minutes with no artificial colours, flavours or preservatives.\u00a0 The\u00a0smallest, smartest kitchen machine as it is known is certainly just that.\u00a0 It is very different to any other kitchen appliances.\u00a0 I can say that because I used to own many of them.<\/p>\n

In actual fact, I’m sure I used to own every kitchen appliance known to man!\u00a0 Our kitchen has minimal bench space but that didn’t stop me having a large food processer, juicer, rice cooker, bread maker, ice cream machine, yoghurt maker, electric steamer, stick blender, coffee grinder, electric scales and many other smaller gadgets for chopping, grinding and mixing.<\/p>\n

Probably the most precious piece in my “collection” was my black and stainless steel KitchenAid.\u00a0 It always had pride of place on my bench.\u00a0 When I decided to purchase the Thermomix it was because of the incredible features that were so\u00a0 different to any of the other machines that I owned.\u00a0 Being able to make things that I had never tried before was very appealing but one of the main things was that I could cook dinner without having to stand in the kitchen for hours on end.\u00a0 I was slightly nervous when I first started using the machine but found it so simple that it actually became exciting.\u00a0 The more I used it the more I loved it.\u00a0 At the beginning I kept all of my other appliances for the first 3 months, just in case.\u00a0 I must say, with my hand on my heart, that I didn\u2019t use any of them at all.\u00a0 Bitterly disappointing, given the money I spent on them but after selling them half the cost of my Thermomix disappeared along with them :).<\/p>\n

During our demonstrations there are always some common questions.\u00a0 One that I seem to have been asked a lot lately is about using the Thermomix for cakes, especially given that the KitchenAid is so good at it.\u00a0 In my opinion the Thermomix is just as good, if not better.\u00a0 This question inspired me to make this recipe because it is one that I used to make the filling for in the beautiful mixer and now make (MUCH EASIER) in the Thermomix.<\/p>\n

If you have a favourite cake recipe for the Thermomix I’d love to know about it.<\/p>\n

fig and brown butter tart (recipes adapted from Marie Claire “hot” by Fiona at Food 4 Thought).<\/span>
\nmakes 1 x 22-24cm tart or 4 x 10cm tarts<\/span><\/p>\n

pastry<\/em><\/span>
\nIngredients<\/span>
\n30g raw sugar
\n200g plain (all purpose) flour
\n100g cold unsalted butter
\n2 tablespoons of ice cold water<\/p>\n

Preparation<\/span>
\nPlace\u00a0sugar into TM bowl and mill for\u00a03 seconds <\/strong>on speed 9.\u00a0 <\/strong>Scrape\u00a0around sides of bowl, add flour and butter.\u00a0 Chop for\u00a010 seconds <\/strong>on speed 5 <\/strong>until the mixture resembles breadcrumbs.\u00a0 Add cold water then place dial on closed lid position<\/strong> and\u00a0knead for 1 minute<\/strong> on interval speed\/dough mode<\/strong>\u00a0or until the mixture comes together.\u00a0 Wrap the dough in plastic wrap and place in freezer for 10 – 15 minutes.<\/strong>\u00a0 \u00a0Roll the pastry out as thinly as possible (the easiest way to do this is on a Thermomat with a piece of baking paper on top of the pastry).\u00a0 Line a 22 – 24cm tart tin (with a removable base).\u00a0 Chill for a further\u00a010 – 15 minutes in the freezer.<\/p>\n

Preheat the oven to a 180\u00b0C.\u00a0 Remove base from freezer, prick with a fork, line with baking paper and pour weights (rice, dried beans, pie weights, etc)\u00a0on top of the paper and bake in the oven for 10 minutes.\u00a0 Remove the paper and the weights, return base to oven and cook for further 10\u00a0minutes until just\u00a0slightly golden.\u00a0\u00a0Remove from oven and allow to cool.<\/p>\n

e<\/strong>ase: 8\/10.\u00a0\u00a0This isn’t really difficult, just a little fiddly with the blind baking<\/strong>
\nprep time: 15 minutes <\/strong>+ chilling time
\ncooking time: 15 minutes in oven (can be done ahead)<\/strong>
\ntotal:\u00a030 minutes <\/strong>+ chilling time.<\/p>\n

filling<\/em><\/span>
\nIngredients<\/span>
\n190g unsalted butter, cubed
\n8 – 12 fresh figs, depending on size
\n150g raw sugar
\n3 eggs
\n30g plain (all purpose) flour<\/p>\n

Preparation<\/span>
\nPreheat the oven to a 180\u00b0C.\u00a0 Place butter into small pan and cook over medium heat until\u00a0it\u00a0\u00a0become a nutty colour.\u00a0 This will take between 5 – 10 minutes.\u00a0 In the meantime, place the figs on the chopping board with the steam facing up.\u00a0 Cut in half, stopping two-thirds of the way down, then repeat so that the figs look like they are quartered but are joined at the bottom.\u00a0 Open them up slightly and arrange in the pastry base.<\/p>\n

Place sugar into TM bowl and mill for 3 seconds <\/strong>on speed 9.\u00a0 <\/strong>Scrape\u00a0around sides of bowl,\u00a0insert\u00a0butterfly and add\u00a0egg and flour.\u00a0 Whip\u00a0for 1 minute<\/strong> on Speed<\/strong> \u00a04.\u00a0 <\/strong>\u00a0Pour the hot (warm)\u00a0butter into the egg mixture and continue to beat for 30 seconds <\/strong>on speed 4.\u00a0 <\/strong>Pour the filling over the figs and bake for 25 minutes or until the filling is cooked and golden brown.<\/p>\n

Allow to cool completely before serving with a dollop of cream.<\/p>\n

My tips:<\/span> *You can make the pastry cases ahead of time and store them in the freezer (before blind baking them) for several weeks.\u00a0 When you want to use them, simple put them into a pre-heated oven straight from the freezer.\u00a0 This pastry was divine.\u00a0 Really crunchy, even after being in the fridge for several days. *I would have used the TM to melt the butter but it needs to become nutty brown.\u00a0 I don’t find the TM gets hot enough to do so hence I used a small pot.<\/p>\n

\"\"<\/strong><\/a><\/p>\n

e<\/strong>ase: 7.5\/10.\u00a0 There are a few components to this dish but believe me, they are worth it.<\/strong>
\nprep time: 15 minutes<\/strong>
\ncooking time: 25 minutes in oven\u00a0<\/strong>
\ntotal: 40 minutes <\/strong>+ cooling time.<\/p>\n

taste: 9\/10.<\/strong> We loved this\u00a0tart as did many others who tried some for us.\u00a0 The pastry was crunchy, the filling soft and buttery and the figs….sublime.<\/p>\n

would I make it again:\u00a0 Yes.\u00a0\u00a0It is delicious!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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I love showing people the amazing features of the Thermomix. Watching their faces light up when we create icing sugar from raw sugar in just 9 second and 2 litres of fresh fruit sorbet in 2 minutes with no artificial colours, flavours or preservatives. The smallest, smartest kitchen machine as […]<\/p>\n","protected":false},"author":2,"featured_media":2799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,79,81,58,31,54,48,33,65,27],"tags":[6,12,104,124,119,105,135,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2792"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2792"}],"version-history":[{"count":24,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2792\/revisions"}],"predecessor-version":[{"id":3385,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2792\/revisions\/3385"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2799"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2792"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}