Easy Fresh Fig Tart Recipe
When figs are in season this is a must-make fruit dessert. This fresh fig tart with a sweet cream based filling can be served on it own. An impressive summer dessert you can bring along to family and friends.
baking, baking from scratch, Figs, frangipani, fruit, tart
9" quiche pan
Meas Cups and Spoons
Makes one 9-inch Tart
unsalted (1 cup, 2 sticks) chilled, cubed.
approx 8 to 10
For the glaze
Prepare shortcrust pastry dough
Cream butter and sugar for just a minute until well combined.
Add the vanilla, salt and egg yolk - and combine well.
Lastly, fold the flour - fold until combined.
Make a disc and wrap in plastic/cling wrap.
Chill the dough in the refrigerator for at least two hours until firm to roll.
Now use your fingers to press the dough into the pan making sure to push it up toward the edges.
Method 1 for rolling shortcrust pastry - parchment method
Here I am describing the parchment method because it's easier but the video below shows the finger-spread method.
Roll the dough between two pieces of parchment paper dusted with flour
Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
Gently press the dough into the tart pan making sure to press down into the shape of the pan.
Chill the tart shell for a minimum of 30 minutes.
Alternate method for shortcrust pastry - finger press method
Chill the dough well.
Roll the dough to about 6 to 8 inches
Place the bottom of the tart pan under the dough and onto the tart pan.
Trim the excess dough at the edges with a rolling pin, or your thumb.
You want a thin crust so continue to press and push the dough up towards the edges trimming excess as you go.
Do this until you have the desired thickness for your tart pan.
Place the tart shell in the fridge until you are ready to use.
Blind Bake the crust
Preheat the oven at 190 C/ 375F.
Line the chilled dough with parchment paper or foil.
Fill the inside of the shell with pie weights.
Bake for 15 to 20 minutes until the edges are lightly starting to brown.
Remove the pie weights and parchment paper.
Set aside to cool.
Prepare the Filling
Wash and pat dry the figs then cut into halves or quarters depending on the size.
Have all the ingredients at room temperature.
In a bowl - add the eggs and sugar. Whisk thoroughly until light and fluffy.
Next add, in the melted butter, flour, lemon juice, zest, vanilla.
Add in the cream and a pinch of salt.
Bake the Fig Tart
Pour filling into the partially-baked pastry only about 2/3 full leaving space for the figs.
Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further.
Bake in a preheated oven at 180 C/360 F for about 40 to 45 minutes or until the top looks set.
Brush the warm figs with honey for a shiny glaze.
For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and will not shrink during baking.
The shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
Rich shortcrust pastry is best rolled between two sheets of parchment paper especially when you are new to pastry making.
Do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling in the tart. The result is a crisp beautiful crust.
Also, avoid cutting the fruit ahead of time - this will prevent any oxidization, as well as prevent the fruit from releasing too much juice ahead of time. Use fruits as soon as they are cut.
Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.
Recipe by Veena Azmanov