Fig Tart
Delight your taste buds with this elegant Fig Tart, a show-stopping dessert that combines a buttery, homemade tart crust with the natural sweetness of fresh figs. Enhanced with a drizzle of honey, a hint of almond extract, and brightened by lemon zest, this tart is a harmony of rich and refreshing flavors. The tender, golden crust complements the tender figs that caramelize to perfection as they bake. Ideal for entertaining or as a special treat, this easy-to-make tart comes together in just an hour and serves beautifully warm or at room temperature. Whether you're celebrating the peak fig season or simply craving a rustic, fruit-forward dessert, this Fig Tart will become an instant favorite.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 50 grams granulated sugar
- 0.5 teaspoons salt
- 3 tablespoons cold water
- 400 grams fresh figs
- 2 tablespoons honey
- 1 teaspoon lemon zest
- 0.5 teaspoons almond extract
- 1 optional for glaze egg yolk
- 1 tablespoon optional for glaze cream or milk
Instructions
Begin by preparing the tart crust. In a large bowl, combine 200 grams of all-purpose flour, 50 grams of granulated sugar, and 0.5 teaspoons of salt.
Cut 100 grams of unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
Add 3 tablespoons of cold water to the mixture, one tablespoon at a time, mixing until the dough begins to come together. It should not be sticky.
Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
Preheat your oven to 190°C (375°F).
While the dough is chilling, prepare the figs by washing 400 grams of fresh figs and cutting them into halves or quarters, depending on size.
In a small bowl, mix 2 tablespoons of honey, 1 teaspoon of lemon zest, and 0.5 teaspoons of almond extract.
Once the dough is chilled, roll it out on a lightly floured surface to fit into a 9-inch tart pan, leaving about 1 inch of overhang.
Transfer the rolled dough to the tart pan, pressing it into the edges and trimming any excess.
Arrange the cut figs on the tart shell in a circular pattern, slightly overlapping them if necessary.
Drizzle the honey and lemon mixture evenly over the figs.
Optional: To glaze, mix 1 egg yolk with 1 tablespoon cream or milk and brush over the edges of the tart crust.
Bake the tart in the preheated oven for 30 minutes or until the crust is golden brown and the figs are softened.
Allow the tart to cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 315.8 g | 115% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 150.9 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 229 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
