Rustic Fig Tart

The fig tree at our rental house produces loads of figs each summer. The last time our son and daughter-in-law came to visit they brought a bag of figs. You might remember the fig tart I made last year, which was delicious. This time I wanted to try a new recipe, something to satisfy my new-found love of pastry making. I searched online and found one that sounded interesting, it just needed some tweaking.

Now that I’ve made two completely different fig tarts, this one is my favorite. The handmade crust is what sold me. It’s folded over onto the fig mixture and brushed with an egg wash. Turbinado sugar is then sprinkled over the egg-washed crust resulting in a crunchy buttery texture. It’s the perfect balance for the tender figs, in my opinion. I recommend serving this fig tart with a dollop of whipped cream or cream fraîche – something that isn’t sweet since the tart itself provides enough sweetness.

Let me know if you try it. I’d love to hear from you!

Print Pin

Rustic Fig Tart

This tart has a crunchy outer crust and a delightfully tender center. Serve it up with whipped cream or cream fraîche.

Servings 6

Ingredients

Pastry Ingredients

• 2 3/4 cup all purpose flour, sifted
• 2 tsp fine granulated sugar
• 14 tbsp butter (I use salted. Add 1/2 tsp salt if using unsalted butter.) Chop butter into small pieces and chill before using.
• 1/2 cup iced water
• 1 egg + 1 tbsp water To make egg wash
• 2 tbsp turbinado sugar

Fig Filling Ingredients

• 1/2 cup toasted walnuts
• 4 tbsp butter, softened
• 1/4 cup fine granulated sugar
• 1/4 cup all purpose flour
• pinch of salt
• 15 or so small figs, halved You want enough to cover the bottom of the pastry.
• 2 tbsp honey
• 2 tsp lemon zest, finely grated
• 1 tsp vanilla extract

Instructions

To Make the Pastry

• Place sugar and flour in a bowl and stir to combine. Add the cold butter and mix using a pastry blender until the butter crumbles into pea-sized pieces. Add 1/2 cup iced water, 1 tbsp at a time until the party comes together.

  Shape into a ball, flatten into a disk, and wrap in plastic. Let the dough rest in the fridge for one hour.
• Roll out pastry on a slightly floured work surface to 1/8" thick round and place on a tray lined with parchment paper. Chill.

To Make Fig Filling

• Finely chop toasted walnuts in a food processor. Beat softened butter with a spoon until butter is pale. Add the flour, chopped walnuts, and a pinch of salt.

To Assemble Tart

• Preheat oven to 400°F. Spread walnut mixture on the pastry, leaving a 2" or so edge. (This tart is rustic, so no need to be super precise.) Arrange figs on top, cut-side up.

  Combine honey, lemon zest, and vanilla extract in a bowl. Drizzle mixture over the figs.

  Fold the edge of the pastry over the figs. Brush the crust with the egg wash. Sprinkle the egg-washed outer crust with turbinado sugar, one tablespoon at a time, according to taste.

  Bake tart for 50-60 minutes or until evenly golden. Serve with whipped cream or cream fraîche.