Rachel Rudi Recipe for TIG, Ricotta and Orange Tart | food

YEsterday, we left a garden with a long fig tree like a house to arrest a train to the Termini station, where the small figs looking for excitement grow on the paths. Fig tree, which is not afraid, is a descendant of prehistoric cabrivig, which has spread from Karia (and thus the name KarikaIn ancient Anatolia, across the Mediterranean. Agriculture is believed to have started in Egypt and a Levant, perhaps between 4000 and 2700BC; A specific evidence of this is the common fig (ficus KarikaOn the stone walls inside the ancient Egyptian graves called MastabaI drew so that their passengers can enjoy fruits in the afterlife.

Dozens of examples were described in a research paper by Egyptian Professor Na Hani Girgis Naama, including paintings within the Fifth Mast IMERE Master of IMEY, in Giza. One of the paintings in particular depicts two trees of figs, both of whom have a boy standing in their branches and choosing the fruit, while men collect under the tree strokes falling in the baskets. Another wonderful plate shows two situations sitting opposite each other, one of which carries a plate carrying three huge figs. Once upon a way, what is the common fresh fig of fresh and dried source in ancient Egypt, and is often used to enhance flavor and sweetener, but also how the figs and leaves and coordinates of the branches provided a natural formulation of cheese making and wine maker.

Many varieties of figs fall into two broad groups: those that multiply without pollination, and those that depend on figs in the size of a little size to do so for them. In both cases, the vegetable figs do not form a single fruit, but it is a group of more than a thousand small flowers, which are believed to be seeds. Fig is also one of the few fruits that you taste better when ripening, when these small fruits are ripened into the empty cross between honey and jam, as a result to attract both the wasps this week.

It is a difference to the wonderful Crostata Di Ricotta E Visciole (Cherry and Ricotta Tart) is a Roman Jewish tradition, using figs and oranges instead, and pastries also varied by adding some orange (optional) almonds and ground almonds. Always work quickly with pastries, and cold hands, and do not exceed chilling or heating the baking tray, which prevents a yield bottom. And if you cannot find figs, the fig jam also works beautifully.

You can offer this hot tart from the oven, but it is better, I think, when it cools a little, so it has a ricotta and figs layers the opportunity to escalate, making it easier. Like his cousin cherry, a great tart also at room temperature and cold refrigerator, especially for breakfast.

Fig, Ricotta and orange aviation

Serving 8-10

150g cold butterCubes
250 g ordinary flourIn addition to the additional dust
50 g earth almond
1 pinch of salt
60g ice sugar
2 medium eggsHe was lightly beaten, in addition to brushing brushes
1 orange is not a conscienceStep of enthusiasm has been reduced, the rest of the enthusiasm is soft, in addition to 2 tablespoons of juice
400g fresh figsOr chopped or 300 grams of fig jam
175g Sugar wheels
500g Ricotta
1 egg

Rub the butter in the flour and ground almonds until the mixture resembles the fine bread crumbs. Add salt, ice sugar, grated orange enthusiasm and eggs, then mix it to make soft pastries. Wrap in a relaxing and cold paper in the refrigerator for at least an hour.

Put the figs in a skillet with two strips of orange enthusiasm, orange juice and 100 grams of sugar. Boil the mixture, and agreed on low heat and glow for five to seven minutes, So that the fig is soft and collapses, but not soft.

On a ground surface lightly, put two -thirds of the pastries in a slightly larger disk of 24 cm tin. Put the pastries on a rolling pin, separate it in the tin and push it to the corners. Pruning excess pastries with a knife.

Teaspoon cooked in the shell. It mixes the ricotta, the eggs and the remaining sugar from 75 grams, whisk until creamy and smooth, then carefully fill the top of the fig. Wrap the remaining pastries in a circle, then cut this into slices of poetic making, which you can put on top of the Ricotta simply or smartly as you want. Brush with scrambled eggs, then tell a tart on a pre -tray in the middle of an oven 180 ° C (160 ° C)/350 f/gas 4 oven for 45 minutes, until the grid becomes golden and the ricotta tops slightly swollen.