Fig tart

Fig tart

Torta di fichi

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

The perfect and luxurious ending to a meal, this classic fig tart marries the fig and the almond – two classic Pugliese ingredients. Choose unblemished, plump and very ripe figs to crown this dish and serve proudly with the shiny glaze of some warmed fig preserve.

Sweet shortcrust pastry

Ingredients

Quantity Ingredient
300g 00 flour
pinch salt
125g caster sugar, plus extra for sprinkling
1 lemon, zested
175g butter
3 egg yolks

Frangipane

Quantity Ingredient
250g butter, at room temperature
250g icing sugar
255g ground almonds
3 eggs
20g cornflour
1 teaspoon natural vanilla extract
2 tablespoons flaked almonds
6-8 figs, sliced
3 tablespoons * fig preserves [rid:27427]

Method

  1. For the pastry, mix the flour, salt, sugar and lemon zest in a bowl and form a well in the centre. Cut the butter into the flour until the mixture is the consistency of small peas. Transfer to the bowl of an electric mixer, and mix until the dough forms a ball.
  2. Form the dough into a disc, cover with plastic wrap and let it rest in the refrigerator for at least an hour, or longer if needed. The dough should be firm but pliable.
  3. Meanwhile, to make the frangipane, in a bowl combine the butter and icing sugar until soft, then incorporate the remaining ingredients, except the flaked almonds, figs and preserves. Cover and store in the refrigerator for 1 hour to firm up a little.
  4. Remove the dough from the refrigerator and roll it out between 2 pieces of plastic wrap until it is 1.5 cm thick and 20 cm in diameter.
  5. Line a 20 –22 cm pie dish and press the dough in lightly, up the sides of the dish, trimming the edges with a knife.
  6. Place the tart in the refrigerator for another hour.
  7. When ready to cook the tart, preheat the oven to 180°C.
  8. Remove the dough and the chilled frangipane from the refrigerator and fill the pie with the frangipane, leaving a little room at the top of the pie for the fresh figs at the end.
  9. Bake in the oven for 20 minutes. Sprinkle the flaked almonds onto the pie and bake for a further 20 minutes. When ready, remove from the oven and allow to cool.
  10. Place the fresh fig slices on top of the cooled pie. Warm the fig preserves in a small saucepan over low heat, brush over the figs and serve.
Tags:
italy
italian
puglia
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