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Fig Tart with Snofrisk Cream & White Balsamic Reduction

Fresh figs decorate the top of this simple cream cheese tart served with a white balsamic reduction sauce. I used Snofrisk for Norway.

Fig Tart with Snofrisk Cream & White Balsamic Reduction

Print This Recipe Total time Yield 8Published

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.