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.