I’ve been reading up on Moroccan blogs; one such blog mentioned that a Moroccan host can take up to a week to prepare a meal for her honoured guests! I started Monday… does that count?
Onto dessert #2 for my little trio for Saturday night’s Moroccan themed dinner party. I found this one on Epicurious, and just liked the way it sounded but I did verify that this dessert does exist in Moroccan cuisine. I cut this recipe in half but list the full ingredients below, and it made five mini tarts, perfect! (ok, three are for the dinner party – I don’t eat dessert- and one was the taster for JT to make sure it was yummy and it sure was!!! the larger round one is for my friend (and boss) because she gives me a ride home most evenings (believe it or not, we live across the street from each other…we are indeed good friends!)
Moroccan Fig & Sesame Tart with Orange Cardamom Cream
Ingredients for pastry:
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners sugar
- 1/4 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 4 large egg yolks
- 1 tablespoon heavy cream
- 1 teaspoon sesame seeds, toasted
For filling:
- 9 ounces dried Turkish figs, stemmed and finely chopped (1 1/2 cups)
- 1/2 cup water
- 4 1/2 tablespoons granulated sugar
- 3/4 teaspoon cinnamon
- 3 tablespoons sesame seeds, toasted
- 1 tablespoon orange-flower water (preferably Mymouné) I googled orange water substitutions and found that you can use an orange liqueur like Triple Sec.
For cardamom orange cream:
- 1 cup heavy cream
- 2 tablespoons mild honey
- 1 1/2 teaspoons finely grated fresh orange zest
- 1/4 teaspoon ground cardamom
- Accompaniment: fresh orange sections
Directions, pastry dough:
- Pulse together flour, confectioners sugar, and salt in a food processor until combined.
- Add butter and process until mixture resembles fine meal.
- Add 3 yolks (reserving the fourth for egg wash) and process until it forms a smooth dough, 2 to 3 minutes. (Don’t worry about overworking dough.)
- Transfer dough to a work surface and gather into a ball, then divide into 3 equal pieces. Form one third of dough into a small disk, then form remaining dough into a larger disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
Make filling while dough chills:
- Simmer figs, water, sugar, and cinnamon in a 1- to 2-quart heavy saucepan, uncovered, stirring occasionally, until mixture is thickened, 2 to 3 minutes.
- Stir in sesame seeds (3 tablespoons) and cook, stirring, 1 minute.
- Remove from heat and stir in orange-flower water, then transfer filling to a bowl.
- Cool filling to room temperature, about 30 minutes.
Assemble and bake tart:
- Put oven rack in middle position and preheat oven to 350°F. Line a baking sheet with parchment paper and place flan ring in center.
- Roll out larger disk of dough into an 11-inch round on a lightly floured surface with a floured rolling pin. (If dough is too firm to roll out, let stand at room temperature 5 minutes.)
- Fit dough into flan ring, pressing dough up side of ring (dough is very tender and tears easily; patch as needed; they will blend in during baking), then trim dough flush with top of ring. Spoon filling into crust and spread evenly.
- Roll out remaining disk of dough into a 9-inch round on lightly floured surface with floured rolling pin. Gently lay round over filling, then roll rolling pin over top to trim. Patch if necessary.
- Beat together remaining yolk and cream (1 tablespoon) in a cup with a fork and brush some of egg wash over top crust, then chill until egg wash appears darker and is slightly tacky, about 3 minutes. Brush with second coat of egg wash and chill again. Lightly score top with back of a small knife to make a decorative pattern and sprinkle with sesame seeds (1 teaspoon).
- Bake tart until top is golden, 30 to 35 minutes (I found 40-45 minutes did the trick).
- Transfer tart on baking sheet to a rack and cool 10 minutes, then slide tart off parchment onto rack to cool. Gently remove ring.
Make cream and serve tart:
- While tart bakes, stir together cream, honey, zest, and cardamom in a medium bowl and chill, covered. Just before serving, beat cream mixture with an electric mixer until it holds soft peaks.
- Serve tart, warm or at room temperature, with cream and oranges.
My tarts were very small, about 10 cm x 4cm and the round one was about 8cm. I plan on serving the three desserts on a long rectangular plate. My ‘Platogram” is below. I usually do this for more complex dinners so I don’t mess it up after a couple of glasses of wine!
[…] Dessert #2: Fig & Sesame Tart with Orange Cardamom Cream […]
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[…] Dessert #2: Fig & Sesame Tart with Orange Cardamom Cream […]
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Thanks for the link Nannycare.org
http://www.nannycare.org/blog/30-of-the-best-blogs-for-aspiring-pastry-chefs/
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Wow! These look decadent and delicious. Love the flavor combinations.
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Thanks for dropping by Jed. The flavours were very exotic.
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You had me by the title really!
This sounds amazing…I am in love with morrocan cuisine but I never thought of combining these flavors
a must try very very soon
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Thank you Swansan. I’m very excited about the Moroccan flavours; our trip is in about two months!
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Ohhhh my!!! Now this is a winner! I LOVE all the flavours in here! Bookmarked!!!
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Thanks again, Manu. It was not as sweet as one would think with dried figs. I can hardly wait to taste the Orange Cardamom Cream with it.
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Oooh, what beautiful little cakes. They look a bit like Madeleine cakes, although undoubtedly far better! How exciting – planning such a lovely holiday and getting into the mood in advance too. Next time I go home to visit my parents I’ll do that too. Eat chicken curry and fish and chips every day for a week straight prior to going 😀
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Tank you Charles, the figs are not as sickly sweet I thought they might be. It’s a very nice dessert.
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Wow a week ahead? I suppose I might do that once a year for Halloween but to do that every time you entertain just shows how hospitable they are 🙂 These look absolutely lovely and I really like the Moroccan flavours.
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Thanks Lorraine, once I spent 14 hours preparing dinner, I was so exhausted by the end, I couldn’t even enjoy our guests.
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divine!!! i bet this tasted and smelled insanely good. i love that cardamom. mmmmm
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Thanks Anna. I find cardamom a bit strong, but the combo with orange does sound intriguing!
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Amazing pastries! The creamy filling flavoured with cardamom and orange sounds heavenly.
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Thanks Angie, I’m not a huge fan of cardamom, but I am intrigued on the combo with orange.
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Wow – another stunner! I bet this was an AMAZING dinner party…absolutely lovely! The plating sounds perfect!
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Thanks Ann! I’ll be blogging about the whole thing for a while!
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Great post, once again! I’m a list maker and never thought of a platogram. Very clever, I must say. Those tarts look scrumptious! It’s a shame that you don’t enjoy desserts. I cannot imagine saying no to one of these.
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Dear John, I DO enjoy desserts, sadly I know my weakness. A bite will do. The battle is far too great for the sacrifice; however, another glass of wine, I’m all over it! Know my limitations, my motto!
And thank you for you kind words.
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Wow! I applaud your organization. 🙂 It’s darn impressive and as someone that loves to organize myself, I am truly digging your platogram! I can just imagine you throw one heck of a dinner party! These tarts look and sound delicious!
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Thanks Kristy. After 25 years, JT and I have it down pat, dinner parties, that is. It doesn’t hurt that I adore cooking for my friends, and my friends like eating. We often have people come into the kitchen while I’m doing the last minute things with the dinner, the organization helps me not forget to put something out. Depending on the complexity of the dinner, I’ve written out the evening in time frames (I don’t bother sticking to the exact time, but it does help me know what comes in sequence), it’s save me a few times!
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I love it! Another great idea! The time frames would definitely help me in planning what needs to happen when. I find that once the conversations get going and wine gets flowing, I tend to lose track on some of my timing. 🙂
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