Easy Fig Tart Recipe

Fresh Fig Tart Feasting At Home

WEBJul 24, 2023 · Cover with parchment, and fill with pie weights or dry beans. Bake at 350F for 30 -40 minutes, positioned in the center of the oven, …

Rating: 5/5(1)
1. Cream the butter and sugar together until light and fluffy for 3 minutes, using a stand mixer with the paddle attachment, stopping on occasion to scrape down sides and bottom. Add the flour, salt and sugar and mix on low speed until fully incorporated about one minute. Add the egg yolk and continue to mix on low speed until the dough comes together about 30 seconds. Wrap in plastic wrap and refrigerate for one hour (or up to 4 days).
2. Remove from the refrigerator. Flour your work surface really well so the dough does not stick, and sprinkle the top of the dough with a little flour. With a rolling pin flatten to the desired shape. I used a 13 by 4-inch tart pan. A 10-inch round tart pan will work well too. Roll out dough, starting in the middle and rolling outward, to a 1/4 inch thick disk or rectangle, depending on your tart pan.
3. Don’t worry if dough tears or crumbles, it’s easily pressed together in the tart pan. Lift over the rolling pin and place in a tart pan with removable bottom. Patch holes or tears by pressing dough with fingers. Press dough into sides, corners and bottom. Roll the rolling pin over the top of the tart pin for a clean even edge. Refrigerate 30 minutes -this is important.
4. Bake at 350 for 30 -35 minutes, positioned in the center of the oven, until golden and delicious smelling. Let cool before filling, and remove tart ring.

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Fresh Fig and Ricotta Dessert Tart Culinary Ginger

WEBMay 3, 2022 · Once cooled, spread the ricotta mix in the center of the tart, leaving a border. Arrange the fig slices in a decorative pattern over the …

1. Preheat oven to 400°F/200°C. Line a large baking sheet with parchment paper.
2. Roll out the puff pastry onto a floured work surface to 11 x 14 inches/28 x 35 cm. Brush the edge with water and fold over ½ inch/1.2 cm all around.
3. Prick the middle of the pastry with a fork all over. Transfer the pastry to the baking sheet and bake for 15 minutes until golden brown.
4. Meanwhile, to a bowl add the ricotta, honey, lemon zest and nutmeg. Mix well and set aside.

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