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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
- 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
- Mix flour, 15 gr. Sugar and salt. Add cubed butter.
- 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.
- Add slowly the cold water… You should add a little, mold a little. Keep doing this few times.
- 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.
- Peel figs and cut them to 4-6 pieces.
- Poor the vanilla extract and 30 gr of brown sugar over the figs and mix it roughly with your hands. Beware not to dahs!
- Heat the oven to 200 °C
- Roll out your dough. I use a knife to slice off errant blobs and roll them back into patches where they’re needed.
- 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.
- 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.
- Serve it with heavy crème.
- 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.