Fig Tart Recipes

Fresh Fig Tart EatingWell

WEBApr 19, 2024 · Add pastry flour, all-purpose flour and salt; stir just until the dough is crumbly and holds together. Coat a 9-inch tart pan with …

1. To prepare crust: Stir butter, 1/4 cup sugar and 1 egg yolk in a large bowl with a spoon or rubber spatula until smooth. Add pastry flour, all-purpose flour and salt; stir just until the dough is crumbly and holds together. Coat a 9-inch tart pan with removable bottom with cooking spray. Transfer the dough to the pan and press into the bottom and up the sides of the pan. Freeze until firm, 18 to 20 minutes. Meanwhile, preheat oven to 350 degrees F.
2. Place the tart pan on a baking sheet and bake until set and golden, 18 to 20 minutes. Set the pan on a wire rack and let cool completely, about 20 minutes. Remove the cooled crust from the pan and place on a serving plate or cake stand.
3. While the crust cools, prepare the filling: Combine almond milk, vanilla and salt in a medium saucepan; cook over medium-high heat, stirring occasionally, until simmering around edges, about 5 minutes. Whisk sugar and egg yolks in a medium bowl until pale and thick, about 2 minutes; whisk in cornstarch until smooth. Whisking constantly, gradually add half of the hot milk mixture to the egg mixture in the bowl and then gradually pour the egg mixture into the saucepan, whisking constantly. Bring to a boil over medium heat, whisking constantly; cook until the custard is thickened, 5 to 8 minutes. Remove from heat and whisk in lemon juice.
4. Spread the custard in the crust, cover directly with plastic wrap and refrigerate until fully chilled and firm, at least 2 hours or up to 8 hours.

Preview

See Also:

Show details

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, …

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.

Preview

See Also:

Show details