Fresh figs decorate the top of this simple cream cheese tart served with a white balsamic reduction sauce. I used Snofrisk for Norway.
You may substitute mascarpone cheese or other cream cheese for Snofrisk.
Ingredients
- 320 gram all-purpose flour
- 1¼ teaspoon salt
- 115 gram cold unsalted butter
- 3 tablespoon ice water
- 8 ounce snofrisk cheese
- ½ cup sour cream
- ¼ cup honey
- 10 figs, quartered lengthwise
- 1 cup white balsamic
- ¼ cup granulated sugar
Directions
Make the pastry: In a food processor, pulse the flour and ¼ teaspoon salt until combined. Add the butter and process until the mixture forms coarse crumbs. Add the ice water, 1 tablespoon at a time, until the mixture begins to come together. Transfer the dough to a floured surface and form into a disc, about 1‑inch thick. Wrap in plastic and refrigerate at least 30 minutes. To make the tart shell, remove the dough from the refrigerator and allow to soften for a few moments. Roll into an 11-inch round. Fit the dough into a 9‑inch fluted tart tin with a removable bottom, pressing the dough into the sides of the pan. Run the rolling pin over the top of the pan to trim away the excess. Refrigerate at least 30 minutes. Adjust the rack of the oven to the middle position. Preheat to 375 degrees F. Remove the crust from the refrigerator and prick the bottom of the pastry all over with a fork. Line the bottom with a parchment round and fill with weights or beans. Bake for 20 minutes. Remove the weights and paper and bake an additional 7 to 10 minutes, until golden. Transfer to a wire rack to cool completely. Make the filling: In a medium bowl, whisk together the Snofrisk, sour bream, honey and remaining teaspoon of salt. Use a rubber spatula to smooth the mixture evenly over the cooled crust. Arrange the figs, cut sides up, in concentric circles on top. Make the reduction: Combine vinegar and sugar in a small non-reactive saucepan. Cook, stirring occasionally, over medium heat until mixture is the consistency of honey and reduced to about ⅓ cup, about 25 minutes. Let cool completely. To serve: Slice the tart into 8 pieces and drizzle each with about 1 tablespoon of the reduction sauce.
Whisky
W‑h-i-s-k‑y
Toddy originates from Scotland where whisky is whisky!
If I’m still sniffly for Gasparilla this weekend, this will have to be my drink of choice!
Oh, yeah, hot toddies are the business for colds and flu. Have one of these before bed and you’ll feel like a new person the next morning. Of course, we take ours with Jim Beam around these parts 🙂
We lived in Ireland for a year. Out of all the wonderful experiences the most important thing I learned was how to make a proper ‘Hot Irish’. I learned at the whiskey distillery across the estuary from us.… what better place to learn. Lovely toddy!
oh my, it’s even in the same glass… ha!
I’m so on the same page… I shot a video on a “hot toddy” and now I’m waiting for the producer to finish it … (my husband). So when or if I post it…just know, I’m not a copy cat.
Is it ok if I admit that I have spiked tea almost every night before bed? So, yeah… I’m a fan of the hot toddy.
This sounds so amazing right about now. Perfect for this icy, wet weather we’re having!
I’ve always wondered how to make this! Can’t wait to try it. Too bad I didn’t have this recipe a couple weeks ago when I had a cold.
Greg, that first photo is nothing short of amazing. I sat here for a while just looking at it, thinking about what you did for that perfect shot.
I had a hot toddy once when I was sick and I think it about killed me!
I haven’t had one of these since I was in my 20s (definitely not in the past few decades). When I was in college my mother would insist that I make one of these if I got a cold. I was in Tennessee and she was in Maine. I did make it once and it was great but usually I felt like crap and couldn’t be bothered.
I’ll save this for winter. 🙂
Hope you are staying healthy. I’m not waiting for a cold to try this…