Best 4 Fresh Fig Tart Recipes

FRESH FIG TART

Steps:

• Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners' sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.
• Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.
• Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.
• Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.
• Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners' sugar, cornstarch and flour into a medium bowl.
• Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.
• Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.
• Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.
• Using a small spatula, spread fig jam over surface of tart in an even layer.
• Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.

FRESH FIG AND GOAT CHEESE TART

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix spelt flour, olive oil, salt, 1 teaspoon sugar, with a fork. Starting with 3 tablespoons water, drizzle in just enough for dough to come together. Turn out dough onto work surface. Knead dough until it comes together. Crumble dough and press pieces into the bottoms of 4 small tart pans to form a 1/4-inch-thick bottom crust.
• Crumble 2 ounces goat cheese onto each crust. Lay fig slices on top of goat cheese in a single layer. Season with a pinch of kosher salt, small pinch of cayenne pepper. Sprinkle with 1 tablespoon white sugar.
• Bake until cheese is bubbling and figs are glazed, about 25 minutes. Garnish with sprigs of lemon thyme.

FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST AND LEMON MASCARPONE CREAM

Steps:

• Make crust:
• Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
• Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
• Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.
• Preheat oven to 400°F.
• Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.
• Prepare filling and assemble tart:
• Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
• Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
• Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.

CARAMELIZED ONION, FIG & GRUYERE TART WITH FRESH THYME

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Lay thawed puff pastry sheet on a floured surface and roll until approximately 10" wide and 16" long. Carefully transfer puff pastry to a baking sheet. Trim edges if desired for a neater look, and prick the pastry several times with a fork.
• Bake the puff pastry sheet for about 10 minutes until puffed and golden. Remove from oven.
• In a large skillet over medium-low heat, heat the olive oil and butter until melted. Add the onions and saute, stirring occasionally, until soft, golden brown, and caramelized, about 40 minutes. Add thyme, garlic, salt, pepper, and vegetable broth to the onions and continue to cook over medium-low heat for about five minutes, stirring frequently. Remove from heat.
• Carefully spread 1/3 cup fig jam over the puff pastry, leaving a 1/2-inch border around the edges. Evenly spread the onions over the top, then sprinkle with the Gruyere cheese.
• Bake at 400 degrees Fahrenheit for 4 - 5 more minutes or until the cheese melts.
• Garnish with additional thyme leaves and serve immediately. This tart may be made several hours ahead and reheated before serving, but I recommend baking it right before serving, otherwise the pastry gets a tad soggy.