Fig Recipes Ina

Fresh Fig and Ricotta Cake Recipe Ina Garten Food …

WEBDec 13, 2021 · Directions. Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour. Place …

Rating: 5/5(32)

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Barefoot Contessa Fresh Fig & Ricotta Cake Recipes

WEBFresh Fig & Ricotta Cake. Preheat the oven to 375 degrees. Butter and flour a 9-inch round springform pan, tapping out the excess flour. Place …

1. Preheat the oven to 375 degrees. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
2. Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don’t worry; the ricotta will make it look lumpy.
3. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not -overlapping concentric circles. Sprinkle with the turbindo sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
4. Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.

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French Fig Tarts Recipe Ina Garten Food Network

WEBMay 9, 2019 · For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. …

Rating: 5/5(4)
1. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
2. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
3. On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
4. Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.

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