Menu September 2020

Menu September 2020

Dessert: Crostata di fichi con le noci

(= Fig and Walnut Tart)

Recommended wine: Vin Santo del Chianti Riserva D.O.C.

Crostata di fichi con le noci Ingredients for a tart for 6 people: For the shortcrust pastry: 600 g plain flour (Italian 00) 300 g butter 120 g cane sugar 4 eggs 2 egg yolks ½ sachet vanilla baking powder *** For the filling: 200 g dried figs fig jam 100 g cane sugar 40 g shelled walnuts ½ glass Vin Santo *** You will also need: a rolling pin and cling film

For the shortcrust pastry: the secret of this recipe lies in the speed with which you make it. Using your fingertips, rub the butter (taken from the fridge and cut into pieces) into the flour. Do this as quickly as possible so that the butter doesn’t melt and you obtain a coarse crumb-like mixture. Add the remaining ingredients and mix well until a smooth dough forms. Shape it into a ball, wrap it in cling film and put it in in the fridge to rest for an hour. Heat the oven to 160 °C. Take the pastry dough out of the fridge; it will now be harder, so first hit it gently with the rolling pin to flatten it, after which you can start rolling it out. Grease a tart tin with butter and then line it with the dough (shortcrust pastry is difficult to roll out: use a little flour and your fingertips to mould it into shape). Fill with the fig jam and bake for 45 minutes. If you see that the tart begins to brown too much, cover the surface with baking foil. Remove it from the oven and leave it to cool. In the meanwhile, cut the figs in half. Heat a non-stick frying pan and put the figs in it to caramelise with the sugar, Vin Santo and the walnuts (broken up by hand). You should obtain a slightly runny mixture, which you will pour over the tart while it’s still warm. To make it look even more appealing, you can sprinkle it with icing sugar. As far as the taste is concerned, nothing needs to be added: you will be in raptures from the first bite...