Lemon Tapioca Fig Tart

This rustic but delicate pie-in-a-jar is “a little souvenir” from me to you, says Celeste Shaw. It reflects her personality – “a little vintage, decadent, delicate and versatile, yet .. unpretentious.”
Butter crust:
2 ½ cups all-purpose flour
1 tsp. salt
1 tsp. granulated sugar
1 cup unsalted butter, cut into ½-inch cubes
¾ cup ice water

1. Combine flour, salt, sugar, and mix well.
2. Add butter and mix gently with a fork or by hand.
3. Slowly add ice water, 1 tablespoon at a time, until mixture forms small pea-size crumbs.
4. Separate dough into two patty shapes and wrap with plastic wrap. Chill the dough for at least 1 hour.
5. When ready to use, let dough sit at room temperature for 10 minutes. Lightly flour surface and roll out dough to ¼” thickness.
Crumb Topping
½ cup + 3 Tbsp. all-purpose flour
1 tsp. salt
½ cup brown sugar, firmly packed
3 Tbsp. granulated sugar
1 Tbsp. Saigon cinnamon
½ cup butter, cut into cubes
¼ cup rolled oats

1. Combine flour, salt, brown sugar, granulated sugar and cinnamon.
2. Add butter and mix thoroughly with fork until texture forms small pea-shaped consistency. Add rolled oats to create a crumble mixture.
3. Sprinkle crumb mixture over pie filling before baking.

Pie Filling and Assembly
1 cup dried figs
3 ½ cups trimmed rhubarb, in ½-inch thick slices
2 ½ cups blackberries
½ cup granulated sugar
¼ cup light brown sugar
1 Tbsp. lemon juice
¼ tsp. salt
¼ cup quick-cooking oats
2 Tbsp. unsalted butter, cut into small pieces
Whipped cream for topping
1 Tbsp. lemon zest

1. Preheat oven to 400-degrees.
2. In small bowl, reconstitute dry figs by placing them in 2 cups of boiling water for 15 minutes and drain.
3. Stir together rhubarb, blackberries, sugars, lemon, salt, and tapioca in large bowl. Combine figs with berry mixture.
4. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Top with crumble. Bake 20 minutes until golden brown. Top with whipped cream and lemon zest.

Celeste is a Spokane, Washington businesswoman, entrepreneur, and contributing writer for several magazines. Her highly successful restaurant CHAPS, opened in 2006 to immediate critical acclaim, garnering the region’s “Top Table Award” in only its second year of operation. CHAPS annually receives acknowledgement from the food industry and voting patrons as “Best” in breakfast and family restaurant categories. Not simply content with the success of CHAPS, Celeste expanded it adding her bakery called “Cake” to complement the restaurant. CHAPS is now considered a “must visit” destination for the area, as underscored and featured on the Food Network’s “Diners Drive Inns and Dives”© in November 2010. Celeste is extremely proud of her country girl, Montana roots and heritage, where as a teenager she excelled in track, being selected as one of the youngest members of the 1980 U.S. Summer Olympics Team before the Games were boycotted. By education and training, she has a Degree in nursing, specializing as an Intensive Care Unit Nurse, having been voted “Nurse of The Year,” and traveling world wide with pediatric surgical trauma teams. She is the proud mother of boys.
Celeste’s architectural, artistic, culinary, and decorating talents are not only on display at CHAPS, but have been featured nationally in several publications and books.

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