LiveZilla Live Chat Software
Register/Login Login Contact UsContacts BlogBlog
Cart Items : 0 | Cart Total : R0
USA Categories
Site Security
Books > Cookbooks, Food & Wine > Cooking by Ingredient > Natural Foods > 0307407713
  1. The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life
    The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life
    The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life
    The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life
    Image(s) provided for illustrative purposes and may differ from the actual product
  2. The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life

    Delivery: 10-20 Working Days
    Price R1493.00

Additional Information

From The Blackberry Farm Cookbook: Fig Tart

Fig jam intensifies the fruit flavor in this tart. We make our own jam, but high-quality commercial versions work nicely as well. We like the free-form shape and rustic feel of the tart and have shaped them smaller to make individual tarts and larger to feed a crowd. Whipped cream, slightly sweetened, is a nice addition.--Sam Beall


  • 1/2 recipe basic pastry (recipe below)
  • 1/4 cup fig jam
  • 1 pound fresh figs, stemmed and halved lengthwise
  • 1/3 cup plus 1 teaspoon sugar
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 large egg
  • 2 tablespoons milk

(Makes eight servings)


1. Preheat the oven to 400 degrees F. Lightly butter a baking sheet and set it aside.

2. Divide the pastry in half. On a lightly floured surface, roll each piece of dough into a 9-inch circle. Place the pastry on the prepared baking sheet; overlapping the two circles a little on one side is okay as the edges will be folded in later. Spread 2 tablespoons of jam evenly over each piece of pastry, leaving a 1 1/2-inch border. Arrange the figs over the jam. Cover the tarts with plastic wrap and set them aside.

3. In a small saucepan, cook 1/3 cup of the sugar over medium-high heat without stirring until it melts and turns amber in color. Remove the pan from the heat and carefully stir in the cream and butter, stirring until the mixture is smooth. Brush the tops of the figs with the caramel mixture. Fold the edge of the pastry over the outer edge of the figs, pleating the dough to hold it in place.

4. In a small bowl, whisk together the egg and milk. Brush the edges of the pastry with the egg mixture and then sprinkle with the remaining 1 teaspoon of sugar. Bake for about 25 minutes, until the pastry is golden brown and the figs are just tender. Serve warm or at room temperature, cut into generous wedges.

Basic Pastry

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup plus 3 tablespoons shortening
  • 1 large egg
  • 1/3 cup plus 1 to 3 tablespoons ice water
  • 1 tablespoon distilled white vinegar

(Makes pastry for two 9- or 10-inch pie shells or one double-crust 9-inch pie)

1. Place the flour and salt in a food processor and pulse to combine. Add the shortening and pulse until the mixture resembles coarse meal. Transfer to a medium bowl and set aside.

2. In a small bowl, whisk together the egg, 1/3 cup of the ice water, and the vinegar. Pour the egg mixture over the flour mixture and stir with a fork just until the dough comes together. If the dough is too dry, add more water, 1 tablespoon at a time.

3. Turn the dough out onto a lightly floured surface and knead gently into a ball. Divide the ball in half and flatten each piece into a disk about 1 inch thick. Wrap each disk in plastic and refrigerate for at least 30 minutes, or up to 3 days; the dough can also be frozen for up to 6 months and defrosted overnight in the refrigerator prior to using.

Similar Products

The Foothills Cuisine of Blackberry Farm: Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain AncestorsRoot to Leaf: A Southern Chef Cooks Through the SeasonsHeritageThe Southerner's Cookbook: Recipes, Wisdom, and StoriesMoto: The CookbookCheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer HallPoetry of Place: The New Architecture and Interiors of McAlpineThe Lee Bros. Charleston KitchenPoole's: Recipes and Stories from a Modern DinerSmoke and Pickles: Recipes and Stories from a New Southern Kitchen

Sam Beall
Beall, Sam
First Edition
Clarkson Potter
Clarkson Potter
Clarkson Potter
Clarkson Potter
Please Note

The authorised South African distributor of this product is under no obligation to honour the manufacture's guarantees/warranties or to provide after-sales service.

Please note that this product is based in the USA, and is designed and labelled to be used in the USA. If the unit is powered and plugs into an electrical socket, we cannot import the unit for you due to local regulations, as a permit is required for electrical goods. Please check with us if you are unsure or need any assistance!

Please also note that certain items cannot be imported, these include Alcohol, Agricultural Remedies, Animals, Batteries, Flammable Materials, Farm Feeds, Currency, Food, Furs, Chemicals, Explosives, Medications, Plants, Poisons, Seeds, Supplements, Nutrients, Pressurized Cans, Tactical Equipment, Vitamins, Weaponry and Weaponry Accessories. In these cases, information displayed above is for reference/informational purposes only and the item will not be imported. All content is generated and displayed from an automated USA product feed, and if the item cannot be imported for any reason, including carrier restrictions and/or import or sales restrictions under South African or American law, we do reserve the right to cancel and refund the order in full. If you are not sure if we are permitted to bring in an item, please send us an e-mail with a link to the item to confirm.

Please also ensure that you are ordering the correct item for your particular application as returns to the USA are costly. Product reviews are also provided for most of our items, which can give you a good idea for possible things to look out for and the quality of the item. By clicking Add to Cart, you are confirming that the item is correct and you accept the conditions listed here.