Dixie's Figs
Daniel George's fig tartlet is made of figs from Dixie Youngblood's trees.
By Jan Walsh
Photography by Beau Gustafson
Daniel George has a number of small farmers who tailor their produce to the needs of a restaurant. Dixie Youngblood and her son, Rhett, have an idyllic yard with apple trees, blueberries, grape vines and-fig trees. Pastry chef, Geri-Martha Cornelius shares her stash and her recipe.
Fig Tartlet
Cornmeal Crust:
1 ¼ cups all-purpose flour
3 T. fine yellow cornmeal
Pinch of salt
1 large egg yolk
1 ½ T. heavy cream
½ tsp. pure vanilla extract
6 T. unsalted butter, softened
2 tsp. grated orange zest
3 T. sugar
Procedure:
Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cornmeal and salt. In a second bowl, whisk egg yolk, cream and vanilla. Using an electric mixer, cream the butter, sugar and orange zest until combined. Add the yolk, cream and vanilla mixture. Beat just until combined. Add the flour mixture in two batches, scraping down the sides of the bowl between additions. Mix until smooth. Scrape dough onto plastic wrap, form it into a disc and chill until firm. On a lightly floured surface, roll dough out to a 12-inch round. Use a 10-inch tart pan with a removable bottom. Form the dough into the pan and remove any excess from sides. Prick the crust all over with a fork. Bake the crust for 18 to 22 minutes, until it has even light golden color. Remove from oven and let stand for 10 minutes. Remove crust from pan and cool on wire rack.
Serves eight.
Goat Cheese Pastry Cream
Ingredients:
1 ½ cups Half and Half
½ cup sugar
2 large eggs
1 large egg yolk
2 tablespoon all purpose flour
2 teaspoons pure vanilla extract
4 ounces goat cheese
1 pint fresh figs, quartered
Procedure:
In a heavy saucepan, bring Half and Half to a simmer. In a medium bowl, whisk together sugar, eggs, egg yolk and flour. Gradually whisk the hot cream into the egg and flour mixture. Whisk over medium-low heat until mixture thickens and begins to boil. Boil for one minute. Transfer mixture to a medium bowl. Whisk vanilla and goat cheese. Stir until cheese is melted and mixture is smooth. Cover with plastic and chill for four hours. After the pastry cream has chilled, whip ¾ cup of heavy cream to stiff peaks and fold into the pastry cream. Spread goat cheese cream evenly into tart shell and garnish the top with the quartered ripe figs.
Yields two cups.