Rustic Fig Tart

September 10, 2014
0 Ratings
  • Serves 4-6
Author Notes

It's a rustic looking, simple fig tart. Great for early fall. Sweet fig and neutral tart dough create a perfect balance. —Ekin Soyaslan

What You'll Need
  • 6 medium size fig
  • 280 grams flour
  • 175 grams unsalted butter (cold & cubed)
  • 15 grams sugar (1 tablespoon)
  • 130 grams Brown sugar (30 gram fort he figs / 100 gram for the baking process)
  • 1 pinch salt
  • 60 milliliters cold water
  • 1/2 tablespoon Vanilla extract
  • Heavy crème
  1. Mix flour, 15 gr. Sugar and salt. Add cubed butter.
  2. Mix the flour & butter with a pastry cutter or with your hands. Make sure the largest pieces of butter should be about the size of a pea.
  3. Add slowly the cold water… You should add a little, mold a little. Keep doing this few times.
  4. You’ll have very dry dough. Take it to the kitchen top and mold it a little bit more. Cover tightly with plastic wrap and place in refrigerator for 30 minutes.
  5. Peel figs and cut them to 4-6 pieces.
  6. Poor the vanilla extract and 30 gr of brown sugar over the figs and mix it roughly with your hands. Beware not to dahs!
  7. Heat the oven to 200 °C
  8. Roll out your dough. I use a knife to slice off errant blobs and roll them back into patches where they’re needed.
  9. Place figs in the middle, fold the edges. If it breaks during the folding process don’t worry, try to mold this parts with your fingertips.
  10. Put it in the oven and bake it for 30 min. Take it out, sprinkle the100 gr brown sugar to the edges then bake it for another 15 min.
  11. Serve it with heavy crème.
  12. PS1: The dough is very dry, it won’t look perfect, it doesn’t suppose to J It’s a “rustic” tart! PS2: Since we’re 2 people we cooked half of the ingredients, what you see in is half portion.

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