Brown Butter Fig Tartlets
Total Time: 1 hr 10 min
Prep: 30 min
Cook: 40 min
Yield: 6 servings
For the Tartlets
12 tablespoons unsalted butter
1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1/3 cup confectioners’ sugar
1/2 teaspoon salt
3/4 cup fig jam
For the Topping
1/2 cup bourbon
1/2 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
1 1/4 cups dried black figs, stems removed, halved
Creme fraeche, for serving
- Make the tartlets: Preheat the oven to 350. Melt the butter in a saucepan over low heat and cook until it browns and smells nutty, then let cool.
- Stir in the flour, both sugars and the salt with a wooden spoon. Sprinkle with 1 tablespoon water, if necessary, to help the dough clump together.
- Turn out onto a floured surface and knead three or four times, or just until the dough comes together.
Scoop 1/4 cup dough into each of 6 nonstick muffin-pan cups.
- Press the dough down in the middle and slightly up along the sides to make a cup shape.
- Chill until firm, about 30 minutes.
- Place 1 heaping tablespoon fig jam in the center of each tartlet and bake until golden, 35 to 40 minutes.
- Cool slightly, then remove from the pan.
Meanwhile, make the topping: Heat the bourbon, sugar, 1/2 cup water and the vanilla pod and seeds in a medium saucepan over medium heat.
- Add the figs and poach until they are plump and the liquid is syrupy, about 15 minutes.
- Serve the tartlets with the figs, their sauce and a dollop of creme fraeche.