Creating a delicious fig tart is a delightful culinary adventure, blending sweet, caramelized figs with a buttery crust. Here’s a step-by-step guide to master this elegant dessert.
Step 1: Prepare the Crust
Start with a shortcrust pastry (pâte brisée). Mix 200g flour, 100g cold butter (cubed), 50g sugar, and a pinch of salt. Rub butter into flour until it resembles breadcrumbs, then add 1 egg yolk and 2 tbsp ice water. Knead gently, wrap in cling film, and chill for 30 minutes. Roll out and line a 23cm tart pan, blind-bake at 180°C (350°F) for 15 minutes until golden.
Step 2: Make the Filling
For the frangipane, blend 100g butter, 100g sugar, 2 eggs, 100g almond flour, and 1 tsp vanilla extract until smooth. Spread this over the cooled crust. Arrange fresh or dried figs (halved) artfully on top, pressing them slightly into the filling.
Step 3: Bake and Serve
Bake at 170°C (340°F) for 35–40 minutes until the frangipane is set and the figs are caramelized. Let it cool, then dust with powdered sugar. Serve with a dollop of crème fraîche or vanilla ice cream for extra indulgence.
This versatile tart can also be adapted with honey, thyme, or a sprinkle of lemon zest to enhance the figs’ natural sweetness. Enjoy this rustic yet sophisticated dessert that’s perfect for any occasion!
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