Fresh Fig Tart
Experience pure bliss with this tart, where every bite is a celebration of sweet and nutty flavors. The buttery pastry can be made with finely ground almonds or walnuts or whatever you have on hand. Tossed in brown sugar, the figs caramelize while baking, enhancing their natural sweetness. Topped with a creamy mixture of eggs and crème fraîche, this tart is both luxurious and comforting. Whether served as a stunning dessert or a sophisticated brunch treat, each delightful slice is sure to impress and celebrate the beauty of this seasonal fruit.
Ingredients
FOR THE PASTRY
- 1 cup unbleached white flour
- 1 cup finely ground almonds or ground walnuts
- ¼ cup coconut sugar
- ½ teaspoon sea salt
- 8 tablespoons unsalted butter, chilled and cut into pieces
- 2–3 tablespoons ice water
FOR THE TART
- 1 pound fresh figs, washed, cut in half and tossed with 2 tablespoons brown sugar
- 3 eggs, lightly beaten
- ½ cup crème fraîche
- 2 tablespoons white sugar
Instructions
TO MAKE THE PASTRY:
- Combine the flour, ground nuts, sugar and salt in a large bowl. Cut in the chilled butter with a pastry cutter, until the mixture resembles coarse crumbs. Add tablespoons of ice water, 1 spoonful at a time, and mix until the dough holds together. Form into a flat disc, wrap in plastic wrap and refrigerate for at least 1 hour.
TO MAKE THE TART:
- Preheat oven to 375°F.
- Roll the dough into a 12-inch round about ¼-inch thin on a well-floured surface. Place dough into a 9-inch tart pan. Scatter the figs in a single layer on top of the pastry.
- Mix together eggs and crème fraîche in a small bowl. Pour the mixture evenly over the figs and bake for about 30 minutes, until the crust is cooked.
- Sprinkle 2 tablespoons of white granulated sugar on top and bake for another 10 minutes, until the filling is set and lightly browned. Cool slightly before serving.
Notes
Chef’s note: I love the savory notes of rosemary and lavender with figs. Try adding ½ teaspoon of chopped rosemary or ½ teaspoon of crushed dried lavender in this pastry dough or a ¼ teaspoon of each mixed together for an herb-infused tart crust