Beautiful and perfectly shaped, with just enough sweetness that doesn’t go overboard and a delicate crunch from fresh figs, this tart is a lot easier to make than it looks. I use a simple dough from a Russian pie that we used to make in a jelly roll type pan, that molds nicely into any shape you like. It doesn’t puff up or get runny so no pie weights are needed, and is pliable like children’s silly-putty. I’ve used other fruit with it before but figs and grapes (yes, grapes go wonderfully with it!) are my favorite. Another cool thing about this tart is you can slice it pretty quickly after cooking, so you don’t have to wait for it to be completely set, which is why it’s a good last moment treat.
NUT AND FIG TART
HOW TO MAKE NUT AND FIG TART
Ingredients
Dough:
1.5 cup (200g) all-purpose flour (I use spelt flour)
1 teaspoon sugar
7 tbsp (100g) butter, cubed
2 egg yolks
1 tbsp sour cream
Filling:
1 1/4 cup (130g) raw pecans (or walnuts)
2/3 cup (120g) brown sugar, plus 1 teaspoon
1 teaspoon vanilla extract
2 egg whites
6-7 figs, sliced across
Instructions
Start by making filling: process nuts in a mini processor until they are the size of bread crumbs. Put in a small sauce pan, mix with sugar, vanilla and egg whites. Set aside.
Pre-heat oven to 400ºF (200ºC).
Process flour and sugar with butter until crumbly.
Add egg yolks and sour cream.
Roll it out to fit a 9″(23cm) tart pan with a removable bottom. Sprinkle your pan with flour and spread the dough. Poke a few holes with a fork.
Bake at 400ºF (200ºC) for 10 minutes.
Spread the filling in the crust, top with the figs, sprinkle the figs with brown sugar, and bake at 350ºF (180ºC) for 20-25 minutes, until figs start to caramelize.
NUT AND FIG TART
- [i][b]Dough:[/b][/i]
- 1.5 cup (200g) all-purpose flour (I use spelt flour)
- 1 teaspoon sugar
- 7 tbsp (100g) butter, cubed
- 2 egg yolks
- 1 tbsp sour cream
- [i][b]Filling:[/b][/i]
- 1 1/4 cup (130g) raw pecans (or walnuts)
- 2/3 cup (120g) brown sugar, plus 1 teaspoon
- 1 teaspoon vanilla extract
- 2 egg whites
- 6-7 figs, sliced across
- [b]Start by making filling[/b]: process nuts in a mini processor until they are the size of bread crumbs. Put in a small sauce pan, mix with sugar, vanilla and egg whites. Set aside.
- [b]Make dough:[/b] Pre-heat oven to 400ºF (200ºC). Process flour and sugar with butter until crumbly. Add egg yolks and sour cream.
- When the mixture in the food processor starts to resemble dough, transfer it to a flat work surface and knead it into a smooth ball. It’ll be pliable like play-dough.
- Roll it out to fit a 9″(23cm) tart pan with a removable bottom.
- Sprinkle your pan with flour and spread the dough. Poke a few holes with a fork.
- Bake at 400ºF (200ºC) for 10 minutes.
- While the crust is baking, simmer the filling, mixing often, until it thickens without bringing it to boil (about 10 minutes).
- Spread the filling in the crust, top with the figs, sprinkle the figs with brown sugar.
- Bake at 350ºF (180ºC) for 20-25 minutes, until figs start to caramelize.
6 comments
Mmm that sounds scrumptious! Love all the figs in here, one of my favorite fruits! 🙂
Thanks, June! It’s such a fun tart to make, and just love how pretty figs look when they caramelize 🙂
This tart looks lovely and sounds delicious! I love the dough and how easy it is to put together.
Nice combination and sounds delicious :9 I want to try make it today 😀
Sounds fun! Tarts are one of my favorite things to make, and this one is always a hit around here. Let me know how you like it 🙂
This looks delicious! I love figs!