Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, fig tart. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
When figs are in season this is a must-make fruit dessert. This fresh fig tart with a sweet pastry-cream based filling can be served on its own. Sign in to check out what your friends, family & interests have been capturing & sharing around the world.
Fig Tart is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Fig Tart is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook fig tart using 17 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Fig Tart:
- Prepare 5 Figs in Syrup
- Get Tart crust:
- Get 80 grams Flour
- Get 40 grams Strong bread flour
- Get 1/4 tsp Salt
- Prepare 70 grams Margarine
- Prepare 40 ml Cold water
- Prepare For the filling:
- Make ready 50 grams Almond flour
- Get 5 grams Plain flour
- Take 50 grams Sugar
- Prepare 30 grams Margarine (brought to room temperature)
- Prepare 1 Whole egg
- Get 1 tbsp Rum
- Take 100 ml Heavy cream
- Take For the finish:
- Prepare 2 tbsp Apricot jam
Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) The egg tart is a kind of custard tart found in Cantonese cuisine deriving from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants and cha chaan tengs. Came up with an easy fig tart recipe and decided to share.
Steps to make Fig Tart:
- Cut the margarine into 1 cm cubes, wrap in aluminum foil, and freeze.
- Mix all the dry ingredients and margarine in a food processor.
- Stop when it becomes fine crumbs. Mix in a little cold water.
- The dough is formed when the flour is mostly incorporated. Try not to add too much water.
- Form the dough into one clump, wrap with plastic wrap, and chill in the freezer for 30 minutes to 1 hour.
- With a rolling pin, spread the dough, fold into 3, then rotate 90 degrees, and repeat until it's as large as the tart pan.
- Put the dough into a tart pan and trim the edges hanging out. Chill in the refrigerator until the filling is done.
- In a bowl, cream the margarine and sugar.
- Add the eggs a little bit at a time. If you add it all at once, it'll separate so be careful.
- Mix in the rum.
- Add in the rest of the dry ingredients, and mix.
- Add heavy cream a little bit at a time, and then add in the filling when it is finished.
- Add the filling to the unbaked crust.
- Lightly drain the figs, cut into your preferred size, and lay on top.
- Bake at 180ºC for 45-50 minutes. If the surface looks like it's about to scorch, cover with aluminum foil.
- Once the tart has cooled, remove from the tart pan and brush on strained apricot jam on the surface.
- During Step 14, cut the figs into small pieces and arrange them so that when you eat it every bite is delicious.
- This tart has small pieces of figs scattered on the bottom before pouring in the filling, and the remaining pieces garnished on top.
This year, I had spent quite a time on prepping fig jams and preserves, as I'm. See more ideas about Fig tart, Tart recipes, Recipes. If you've never tried a fig pie or fig tart before, start here. We also love a great rustic fig galette too! This fig tart from The Seasonal Baker shows them off well.
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