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 minutesmins
Cook Time30 minutesmins
Chilling Time2 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Fig, tart, walnut
Servings: 12
Calories: 401kcal
Author: Leigh Harris
Ingredients
Filling
1lbDried Turkish figs, stemmed and coarse chopped
1/2cupBrandy
1cupwater
1/4cupsugar
1 1/2tbsporange zest
1cupWalnuts, coarse chopped
Tart Dough
1 1/3cupAll-purpose Flour
1/3cupGranulated sugar
1/2tspSalt
1 1/4tspBaking powder
7tbspunsalted butter, cold and cut into 1/4-in cubes
1largeegg
1tsppure vanilla extract
1-2tbspwater
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.