This is desserts week, “Dress to Impress” and my final dessert entry for the Real Women of Philadelphia-Paula Deen Cookbook challenge.
On the outside, figs are homely little buggers but when you slice them open their insides are dressed up and ready for any party. I adore figs for their ability to dress up your plate all on there own, not to mention, adding their delicious natural sweetness to any dish!
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
- 12 ounce(s) of Whipped Philadelphia Cream Cheese
- 3/4 cup(s) of silvered almonds roasted
- 1/8 cup(s) of granulated sugar
- 3/4 cup(s) of powdered sugar
- 4 tbsp. of butter
- 1 large egg
- 1 package refrigerated pie crust
- 12 fresh figs quartered
- 2 tsp. of fresh grated ginger
- 3/4 cup(s) of fresh strawberries
preheat oven 350 degrees spread almonds onto a cookie sheet and roast for 5 minutes, stir with wooden spoon and roast additional 5 minutes or until lightly toasted put cooled almonds into a food processor or blender add sugars and blend until fine add 1 egg and 2 tablespoons butter to almond mixture and blend unitl smooth add 1/2 cup whipped cream cheese and continue blending until all ingredients are incorporated raise heat in oven to 400 degrees roll out refrigerated pie dough and place in a tart shell add 1/2 cup Philly Frangipani to tart shell and spread evenly.
quarter figs and arrange in tart shell with pointed sides up bake tart for 45 minutes
Strawberry Ginger Cream
on the stove top heat 1/2 cup sliced strawberries 2 tablespoons ginger with 1/4 cup powdered sugar
cook over medium heat for 5 minutes smash strawberries with back of wooden spoon strain mixture through cheese cloth to remove seeds, add 1/2 cup Whipped Philadelphia Cream Cheese to strawberry mixture and blend to combine
remove tart from oven and serve immediately with Strawberry Ginger Cream