Lita Eats

Indulge in the elegance of French pastry with these delightful Fig Tarts, a recipe inspired by Ina Garten’s timeless charm. Perfectly golden and buttery, these tarts showcase the natural sweetness of fresh figs, baked to caramelised perfection on a crisp pastry base. With a glossy apricot glaze that adds a touch of shine and sweetness, this treat is both simple to prepare and irresistibly sophisticated. Whether you’re hosting a special gathering or simply craving a refined dessert, these Fig Tarts are sure to impress with their elegant presentation and delectable flavour.

Ingredients

1. For the Pastry
   • 2 cups all-purpose flour
   • 1 tbs granulated sugar
   • 1/2 tsp kosher salt
   • 170g cold unsalted butter, diced
   • 1/2 cup ice water
2. For the Fruit Topping
   • 24 large fresh figs
   • 1/2 cup granulated sugar
   • 55g cold unsalted butter, diced
   • 1/2 cup apricot jelly (or apricot jam, warmed and strained)

Methods

1. Prepare the Pastry
   • In the bowl of a food processor, combine flour, sugar, and salt. Pulse a few times to mix.
   • Add the diced butter and pulse 10-12 times until the mixture resembles coarse crumbs with pea-sized pieces of butter.
   • With the processor running, gradually add the ice water through the feed tube, pulsing just until the dough begins to come together.
   • Turn the dough out onto a floured surface and quickly knead into a 12 cm round disk. Wrap in plastic wrap and refrigerate for 1 hour.
2. Preheat Oven and Prepare Dough
   • Preheat the oven to 200°C. Line a sheet pan with parchment paper.
   • On a floured surface, roll the dough into a rectangle slightly larger than 25-by-36 cm. Carefully transfer it to the prepared pan by rolling it around your rolling pin.
   • Trim the dough to a 25-by-36 cm rectangle using a ruler and a sharp knife. Refrigerate for 15 minutes.
3. Prepare the Fruit
   • Remove the stems from the figs and cut them into quarters (or sixths if very large). Arrange the figs in rows on the prepared dough.
   • Sprinkle the figs with the granulated sugar and dot with small pieces of cold butter.
4. Bake the Tart
   • Bake for 50-60 minutes, until the pastry is golden brown and the figs are caramelized. Rotate the pan once during baking to ensure even cooking. If the pastry puffs up, gently cut a small slit to release steam.
   • Once done, loosen the tart from the pan while still warm and transfer it to a cutting board or a clean piece of parchment paper.
5. Finish and Serve
   • In a small saucepan, warm the apricot jelly with 2 tablespoons of water until melted. Brush the apricot glaze over the figs and pastry.
   • Allow the tart to cool before cutting into squares. Serve warm or at room temperature.

source: Food Network