• Fig tart

Fig tart Difficulties 1 2 Preparation Time 2 hours

Products used

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    For the dough:

    • 500 g all-purpose flour
    • 200 g butter, at cool room temperature
    • 200 g sugar
    • Pinch of salt
    • 4 egg yolks
    • 1 whole egg

    For the filling:

    • 750 g figs, peeled
    • 2 Tbs of good-quality marmalade
    • 1 Tbs Brown sugar
    • Butter, cut into pieces.
    • Pistachios grinded to sprinkle on top

    Combine all dough ingredients in a mixer and mix together quickly until dough just comes together. Do not overwork. If necessary, add a drop of milk. (If mixing by hand, pile the flour up and make a well. Add sugar, salt, yolks, and egg into the well and mix in, little by little. Once it is all incorporated, make another well and add the butter in small pieces. Incorporate quickly.) Preheat the oven to 350° (180°). Butter and flour a 10-inch springform pan. On a floured work surface, roll out the dough ¼-inch thick. Place in pan, then cut so sides are 1-inch high (you can also pat the dough into the pan). Cover bottom of dough with marmalade and then cover completely with figs (pile them up because they will cook down). Sprinkle some brown sugar and pistachios over the figs and dot with butter. Bake for about 30 minutes until pastry is deep golden.


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