Fig Tart

slice of fig tart on red plate

This fig tart with walnuts is a simple, yet fancy way to impress your holiday guests!

A luscious combination of earthy dried figs, delicious nutty crunch, with a slightly sticky sweet base in a rich crispy butter tart shell.

Fig Tart

fig tart

Ingredients Needed for Tart Filling

  • Dried Turkish figs ( do not use fresh figs)
  • Brandy
  • Water
  • Granulated sugar
  • Orange zest
  • Walnuts

Ingredients Needed for the Tart Dough

  • All-purpose flour
  • Granulated sugar
  • Salt
  • Baking powder
  • Unsalted butter
  • Egg
  • Water
  • Vanilla extract
fig tart filling in saucepan

How to Make Tart Filling

In a medium saucepan combine the figs, brandy, water, and sugar bring to a simmer, and cook, stirring occasionally until the liquid evaporates and the figs are very soft, about 10 minutes.

Stir in the orange zest and walnuts, set aside and let cool completely.

tart dough in tart pan
See those cracks around the bottom center, this is why you put it on a plate or baking sheet before freezing. The bottom of tart pan is removable so you need to be careful not to lift it from the center bottom piece. If this happens press to seal the cracks and freeze again for about 5 minutes.

How to Make a Tart Dough

In the bowl of a food processor combine the flour, sugar, salt, and baking powder. Pulse for about 5 seconds to incorporate.

Spread the butter cubes evenly over the flour mixture. Pulse until it resembles coarse cornmeal about 7-8 pulses.

Whisk the large egg, 1 tablespoon of water, and vanilla extract in a small bowl. With the food processor running, add the egg mixture and process until the dough just starts to come together, about 10-12 seconds. If the dough does not come together add the other 1 tablespoon of water and pulse another 3-5 times.

Pour the dough out onto a sheet of plastic wrap and form into a 5-inch disk. Wrap tightly and refrigerate for at least 2 hours up to overnight.

When ready to form the tart crust, pull the dough out of the refrigerator for at least 10 minutes to warm up slightly. This will make it easier to work with.

Between 2 large sheets of floured parchment paper roll the dough into a 13-inch round. If the dough starts to stick carefully lift the sticky area with a bench scraper and dust the parchment paper with a little more flour.

Slide the dough, still in the parchment paper, to a baking sheet and refrigerate for about 20 minutes to chill.

Remove the top layer of parchment paper and carefully roll the dough around a rolling pin and gently unroll it onto a 10-inch tart pan that has a removable bottom, allowing excess dough to hang over the edge of the pan.

Ease the dough carefully into the pan by gently lifting the edge of the dough with your hand while pressing into the corners with your other hand. Gently press the dough into the fluted sides of the pan. If some sections of the edge are thinner than others, reinforce them by folding the excess dough back onto back into the pan.

Run the rolling pin over the top edge of the pan to cut and remove the excess dough.

Place the tart pan on a large plate and wrap with plastic wrap. Freeze for at least 30 minutes until the dough is chilled and firm.

fig tart filling in the tart pan

How to Make a Fig Tart

Preheat the oven the 325 degrees F.

Remove the tart pan from the freezer and unwrap. When baking the tart place it on a rimmed baking sheet.

Spread the cooled fig filling evenly over the bottom of the tart shell.

Bake for 25 to 30 minutes or until the edges of the tart crust are lightly golden brown.

Carefully transfer the tart to a wire rack to cool completely to room temperature.

To remove the outer ring from the tart pan, slide a thin metal spatula between the tart shell and bottom of the pan, then carefully slide the tart onto a serving platter.

fig tart on red platter

This fig tart recipe receives rave reviews!

More Dessert Recipes To Try

fig tart

Fig Tart Recipe

slice of fig tart on red plate
Print Recipe
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Fig Tart

A luscious combination of earthy flavored dried figs, delicious nutty crunch, with a slightly sticky sweet base in a rich crispy butter tart crust.
Prep Time20 mins
Cook Time30 mins
Chilling Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Fig, tart, walnut
Servings: 12
Calories: 401kcal
Author: DSTR

Ingredients

Filling

  • 1 lb Dried Turkish figs, stemmed and coarse chopped
  • 1/2 cup Brandy
  • 1 cup water
  • 1/4 cup sugar
  • 1 1/2 tbsp orange zest
  • 1 cup Walnuts, coarse chopped

Tart Dough

  • 1 1/3 cup All-purpose Flour
  • 1/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/4 tsp Baking powder
  • 7 tbsp unsalted butter, cold and cut into 1/4-in cubes
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1-2 tbsp water

Instructions

Fig Filling

  • In a medium saucepan combine the figs, brandy, water, and sugar bring to a simmer, and cook, stirring occasionally until the liquid evaporates and the figs are very soft, about 10 minutes.
  • Stir in the orange zest and walnuts, set aside, and let cool completely.

Tart Dough

  • In the bowl of a food processor combine the flour, sugar, salt, and baking powder. Pulse for about 5 seconds to incorporate.
  • Spread the butter cubes evenly over the flour mixture. Pulse until it resembles coarse cornmeal about 7-8 pulses.
  • Whisk the egg, 1 tablespoon of water, and vanilla extract in a small bowl. With the food processor running, add the egg mixture and process until the dough just starts to come together, about 10-12 seconds. If the dough does not come together add the other 1 tablespoon of water and pulse another 3-5 times.
  • Pour the dough out onto a sheet of plastic wrap and form into a 5-inch disk. Wrap tightly and refrigerate for at least 2 hours up to overnight.
  • When ready to form the tart crust, pull the dough out of the refrigerator for at least 10 minutes to warm up slightly. This will make it easier to work with.
  • Between 2 large sheets of floured parchment paper roll the dough into a 13-inch round. If the dough starts to stick carefully lift the sticky area with a bench scraper and dust the parchment paper with a little more flour.
  • Slide the dough, still in the parchment paper, to a baking sheet and refrigerate for about 15-20 minutes to chill.
  • Remove the top layer of parchment paper and carefully roll the dough around a rolling pin and gently unroll it onto a 10-inch tart pan that has a removable bottom, allowing excess dough to hang over the edge of the pan.
  • Ease the dough carefully into the pan by gently lifting the edge of the dough with your hand while pressing into the corners with your other hand. Gently press the dough into the fluted sides of the pan. If some sections of the edge are thinner than others, reinforce them by folding the excess dough back onto back into the pan.
  • Run the rolling pin over the top edge of the pan to cut and remove the excess dough. Place the tart pan on a large plate and wrap with plastic wrap. Freeze for at least 30 minutes until the dough is chilled and firm.

Assemble and Bake

  • Preheat the oven the 325 degrees F.
  • Remove the tart pan from the freezer, unwrap, and place on a rimmed baking sheet. Spread the cooled fig filling evenly over the bottom of the tart shell.
  • Bake for 25 to 30 minutes or until the edges of the tart crust are lightly browned. Carefully transfer the tart to a wire rack to cool completely.
  • To remove the outer ring from the tart pan, slide a thin metal spatula between the tart shell and bottom of the pan, then carefully slide the tart onto a serving platter.

Notes

The tart dough can be wrapped and refrigerated for up to 2 days. You can also freeze the properly wrapped dough for up to one month. If frozen let dough thaw completely before rolling.

Nutrition

Calories: 401kcal | Carbohydrates: 48g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 110mg | Potassium: 417mg | Fiber: 5g | Sugar: 28g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 2mg

Adapted from America’s Test Kitchen

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