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continued from page P14

Variation: If you like extra-chewy
cookies, midway during baking, press
each cookie firmly with a flat spatula
so they are about 1/2 inch high, then
continue baking.

FRESH FIG AND
RASPBERRY TART
WITH HONEY

5799 West Maple, Suite 167
West Bloomfield, Michigan 48322
248-855-8845

Hours:
Mon — Fri 9-5pm
Call today for your appointment
or
Visit us at our website:
www.raydianceforwomen.com

Hidden

Treasure

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Apieb,

one-of-a-Lind pieces can

be yours for less tlian

you would imagine

Estate Buyers

55700 Woodward Ave. • 5etween Mile ey Lincoln • Birmingham

24-8-6-4-4-850 • www.akkottscorp.com

SEPTEMBER 2010 •

.

11\1 platinum

1 cup all-purpose flour
1/2 cup sliced blanched almonds
1/2 cup sugar
1/2 teaspoon salt
6 tablespoons unsalted butter,
cut into 1/2-inch pieces and
chilled
2 large egg yolks
3/4 teaspoon almond extract

1/4 cup raspberry jam (with seeds
or seedless)
12 ripe fresh figs
1 1/4 cups raspberries
3 tablespoons honey, warmed

Elegant estate jewelr9 and beautiful

P 1 6 •

DOUGH

FILLING

Discovered in Oakland Country

•

"The first time I saw a fresh fig was
nearly three decades ago when I was
living in upstate New York. I had no
idea what it was. Then I moved to
California and saw them everywhere.
I can't say for sure that fresh figs were
the reason I stayed there for so long,
but they certainly were one of them."
Try this honey-laden treat (pictured
on the Platinum cover) as a sweet
alternative to honey cake on your
Rosh Hashanah table.

To make the dough, in a food
processor fitted with the metal blade,
grind the flour, almonds, sugar and
salt until the almonds are very fine
and powdery. Add the butter and
pulse until the butter is in very small
pieces about the size of grains of rice.
Add the egg yolks and the almond
extract, then let the machine run until
the dough star cs to come together.
Transfer the dough to a work surface,
knead it briefly with your hands until
smooth, press the dough into a disk.
Very lightly butter a 9-inch tart
pan with a removable bottom, or use
one with a nonstick coating. Transfer
the dough disk to the pan. Using your
hands, press the dough as evenly as
possible into the bottom and up the
sides of the pan. Freeze the dough-
lined tart pan for at least 30 minutes.
Preheat the oven to 375T.

Set the tart pan on a baking sheet
and prick the frozen tart dough about
10 times with a fork. Line the dough
with a sheet of aluminum foil and fill
with pie weights or dried beans. Bake
the tart shell on the baking sheet until
the dough is set, about 20 minutes.
Remove the foil and pie weights and
continue to bake until the tart shell is
deep golden brown, about 10 minutes
more. Let cool completely.
To fill the tart, spread the raspber-
ry jam in an even layer in the bottom
of the cooled tart shell. Trim the hard
stem ends from the figs and quarter
them lengthwise. Arrange the figs in
the tart shell in 2 concentric circles,
cut sides up, fitting them snugly
against the sides of the tart shell and
each other. Arrange the raspberries
snugly in the center. Drizzle the warm
honey over the tart.
Remove the tart pan sides by set-
ting the tart on an overturned bowl
or other tall, wide surface (a large can
of tomatoes works well). Gently press
down on the outer ring and let the
ring fall to the countertop. Set the tart
on a flat surface. Release the tart from
the pan bottom by sliding the blade
of a knife between the crust and the
pan bottom, then slip the tart onto
a serving plate. (If it doesn't release
cleanly, simply serve the tart on the
pan bottom.) Makes one 9-inch tart;
8 servings.
Serving: Serve the tart in wedges.
Storage: This tart is best the day it
is assembled.

BANANA CAKE WITH
MOCHA FROSTING
AND SALTED
CANDIED PEANUTS

CAKE

2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room
temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
1 tablespoon instant espresso or
coffee powder
2 large eggs, at room temperature
6 tablespoons buttermilk, yogurt
or sour cream (regular or low-
fat), at room temperature