Fig Jam

I like having some sort of appetizer when we have friends over for dinner. The best kinds are the ones that aren’t too heavy or messy, or require a fork to eat. Last night, I thought that bruschetta with goat cheese with some sort of savory jam would be perfect. This fig jam is what I made—it’s a simple recipe and the only complicated requirement (if you want to call it complicated) is that you puree the jam in a food processor at the end. I guess you could use a blender if that’s what you have on hand, or a Vitamix. But the jam does need to be pureed somehow.

Ingredients

• Six ounces dried figs
• 1 C sugar
• 1 C water
• Juice from one lemon
• ½ t vanilla extract

Directions

• In a saucepan, combine the sugar, water and lemon juice
• Remove the stems from the figs, dice them, place in the saucepan and stir well
• Bring to a boil, then reduce the heat and simmer for about seven or eight minutes, until the liquid thickens slightly
• Remove from heat and stir in the vanilla extract
• Let cool for about 10 minutes
• Transfer jam to a food processor and puree until smooth
• Store in an airtight container in the refrigerator up to a week
• Enjoy!

Raspberry Almond Tart

I wanted to make a dessert that was less sweet and still full of flavor. This tart delivers all the way and it's easy to make, too.

Ingredients
1/2 C sliced almonds, (skins on)
6 T granulated sugar
1 1/3 C plus 2 T all-purpose flour, divided
1/2 t salt
6 T cold unsalted butter, cut into 1/4-inch pieces (I use a whole stick)
1 large egg yolk
1 t vanilla extract
1/4 t almond extract
4 1/2 C fresh or frozen (not thawed) raspberries
1 t confectioners' sugar

Directions

• Preheat oven to 400°F. 
• Lightly coat a 9-inch removable-bottom tart pan with butter.
• Combine almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Set aside 1/2 C of the mixture.
• Add the 1 1/3 C flour and salt to the remaining sugar mixture and pulse briefly to blend. With the motor running, add butter a few pieces at a time until well incorporated.
• Stir egg yolk, vanilla and almond extracts together in a small bowl until blended. With the motor running, add to the processor and pulse until the mixture begins to clump and form a dough, about 1 minute (the mixture will look like crumbly sand). Set aside 1/3 cup of the mixture for the topping.
• Transfer the remaining dough to the prepared tart pan; spread evenly and press firmly into the bottom and up the sides to form a crust. If the dough is sticky, use a piece of waxed paper to press with.
• Add the remaining 2 T flour to the reserved almond mixture; stir to blend. Gently toss raspberries with 2 T of this mixture in a medium bowl until coated. Spread the berries evenly in the tart pan. Sprinkle the remaining almond mixture over the berries. Pinch the reserved dough into small clumps to make crumbs and sprinkle the crumbs on top of the berries.
• Bake the tart for 15 minutes. Reduce the oven temperature to 350° and bake until the crust and crumbs are golden brown, about 40—45 minutes more. Let cool on a wire rack for about 30 minutes. 
• Remove the pan sides; place confectioners’ sugar in a fine sieve and dust the tart just before serving.
• Serve warm or at room temperature and enjoy!

Nutrition
Per serving: 276 calories; 12 g fat (6 g sat, 2 g mono); 48 mg cholesterol; 37 g carbohydrates; 5 g protein; 6 g fiber; 148 mg sodium; 168 mg potassium.