AARP - Segunda Juventud - Black Mission Fig Tart with Walnut Cream

Black Mission Fig Tart with Walnut Cream
Adapted from Raw by Charlie Trotter & Roxanne Klein (Ten Speed Press)

By Sacha Cohen
February 2006

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Easy Oyster Stew

Serves 4

Tart Shells

1 cup raw Brazil nuts, soaked for 8 to 10 hours in filtered water and drained

1 cup raw walnuts, soaked for 8 to 10 hours in filtered water and drained

1/2 cup dried Black Mission figs, chopped

Pinch of Celtic sea salt

In a food processor, combine the Brazil nuts, walnuts, and figs and process until crumbly. Add the salt and process to combine. Divide the nut-fig mixture into four equal portions. On a nonstick drying sheet, form each portion into a 5-inch round, making the rounds as thin as possible. Using your fingers, form a slight indentation in each round to give the tart shell a shallow rim. Place the sheet on a dehydrator shelf and dehydrate at 105°F for 8 to 10 hours, or until the tart shells are just dry.

Walnut Cream

2 cups raw walnuts, soaked for 8 to 10 hours in filtered water and drained

1/2 cup maple syrup

1/4
cup filtered water

Drain the walnuts and place on a dehydrator shelf. Dehydrate at 105°F for 4 hours, or until crisp. In a high-speed blender, combine the walnuts, maple syrup, and water and process until smooth. Set aside 8 tablespoons for the tart shells; reserve the remainder for another use.

Figs

6 Black Mission figs, stems trimmed and each fig cut into 6 wedges

1½ tablespoons raw lavender honey

1 teaspoon ground fresh lavender flowers (ground in a mortar)

Combine all the ingredients in a bowl and toss to mix.

Fruit Compote

1/4 cup mandarin orange segments, supremed and cut into tiny wedges

3 tablespoons pomegranate seeds

3 tablespoons huckleberries

2 teaspoons fresh lemon verbena leaves, cut into very fine chiffonade

Just before serving, combine all the ingredients in a bowl and toss to mix.

Assembly:
Place a tart shell in the center of each plate. Spoon 2 tablespoons of the Walnut Cream onto the tart shell in a smooth layer. Arrange six pieces of the figs in a pinwheel over the Walnut Cream. Spoon the Fruit Compote around the plate.

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