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Fig Tart with Black Olive Ice Cream
Chef Galen Zamarra of Mas – New York, NY
Adapted by StarChefs

Chef Zamarra punctuates his fresh fig and orange frangipane tart with an unusual and subtly flavored black olive ice cream.

Yield: 8-10 Servings

    Black olive ice cream:
  • 2 cups heavy cream
  • 2 cups milk
  • 6 ½ ounces sugar
  • 8 eggs
  • 1 teaspoon black olive puree
    Fig filling:
  • 12-16 ripe fresh figs
  • 1 cup Beaujolais wine
  • 1 cup port
  • 1 Tablespoon honey
  • 1 orange, zested
    Tart crust:
  • 2 ounces almond flour
  • 6 ½ ounces all-purpose flour
  • 3 ounces powdered sugar
  • ½ teaspoon salt
  • 6 ounces unsalted butter
  • 2 ounces egg yolks
    Orange frangipane:
  • 2 ounces unsalted butter, room temperature
  • 2 oranges, zested
  • 1 ounce almond flour
  • 1 egg yolk, room temperature
  • 1 ounce granulated sugar

For ice cream:
Bring cream and milk to a boil in a heavy saucepan. Mix sugar and eggs in a large bowl. Add a portion of the boiled cream and milk to the bowl to temper, whisking constantly and place egg mixture in saucepan. Cook custard until thick. Add olive paste and turn in an ice cream machine according to manufacturer’s instructions.

For tart filling:
Place whole figs in a single layer in large saucepan. In a medium bowl, whisk together wine, orange zest and honey. Pour mixture over figs, cover pan, and gently simmer until figs are softened, about 15 minutes- With a slotted spoon, remove figs and place in a medium bowl to cool slightly. Slice figs in half.

For tart shell:
Preheat oven to 350 F. Using a fork or whisk, mix almond flour and all-purpose flour with sugar and salt in a large bowl. Add butter and then the egg yolks gradually working dough with fingertips until fully blended. Dough can also be prepared in a food processor - be careful not to overmix.

Roll out the crust on a lightly floured marble surface to about 1/8-inch in thickness. Fit crust into a 10-inch tart pan with removable bottom. Lightly press bottom of shell with a fork and blind bake crust until golden brown, about 5-10 minutes.

Beat butter, almond flour and sugar with an electric mixer. Add egg yolk and orange zest and continue to beat until smooth. Spread frangipane mixture evenly around bottom of tart shell. Arrange fig halves on top and bake for 5 minutes. Cool slightly.

To serve:
Place a warm slice of tart on a dessert plate with a scoop of olive ice cream on the side. Garnish with drizzled honey, fresh mint leaves, or as desired.

Wine Pairing:
A cream sherry such as the Lustau “Capataz Andres” Deluxe Cream Sherry

Published: July 2004