Are you ready to transport your taste buds to a sun-drenched orchard? This fresh fig tart recipe is the perfect embodiment of autumn's bounty, combining the sweet, delicate flavor of ripe figs with a buttery, flaky crust. It’s surprisingly easy to make, even for beginner bakers, and the results are utterly divine – perfect for a casual weeknight dessert or a sophisticated dinner party. This delicious dish is a fantastic example of healthy meals and homemade cooking at its finest. It's one of those best recipes that always impresses!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 pound fresh figs, quartered
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This prevents shrinkage during baking.
Assembling and Baking the Tart:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
- Blind bake (optional): For a crispier crust, prick the bottom of the dough with a fork and line it with parchment paper and pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5 minutes.
- Prepare the filling: In a medium bowl, whisk together the sugar, eggs, heavy cream, vanilla extract, and cinnamon.
- Arrange the figs: Arrange the quartered figs evenly over the pre-baked crust.
- Pour the filling: Pour the egg mixture over the figs.
- Bake: Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Cool: Let the tart cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Fig Tart:
- Use ripe, but not overripe, figs for the best flavor and texture.
- For a richer flavor, use brown sugar instead of granulated sugar.
- A sprinkle of chopped walnuts or pecans adds a delightful crunch.
- If you don't have a tart pan, you can use a pie plate.
- Leftover tart can be stored in the refrigerator for up to 3 days.
Variations:
- Lemon Fig Tart: Add the zest of one lemon to the filling for a bright, citrusy twist.
- Honey Fig Tart: Drizzle a little honey over the figs before baking for extra sweetness.
- Spiced Fig Tart: Add a pinch of nutmeg or cardamom to the filling for a warm, aromatic flavor.
Nutritional Information (per serving, approximate):
- Calories: 350-400
- Fat: 20-25g
- Carbohydrates: 40-45g
- Protein: 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used. This recipe provides quick dinner ideas or a fantastic dessert option for any occasion. Enjoy this easy recipe and this taste of autumn!