French fig tart

Votes: 1

Time: 2 hours 40 minutes
Complexity: easily
Servings: 8

Feel like a true pastry chef with this elegant French tart, which is incredibly easy to make. Its filling is simply sliced figs, sugar, and pats of butter. Ina Garten recommends using large, ripe figs, which will give the tart an especially juicy texture. Simply arrange them on a rolled-out shortcrust pastry sheet, and let the magic happen in the oven! All that's left to do is glaze the top of the finished tart with apricot confit for an even richer flavor, and then serve. A perfect treat for Sunday brunch and holidays.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 cups premium flour
1 tbsp. sugar
0.5 tsp coarse salt
165g chilled unsalted butter, diced
0.5 cups of ice water

Fruits

24 large fresh figs (see note)
0.5 cups of sugar
55g chilled unsalted butter, cut into small cubes
0.5 cups apricot confiture (or apricot jam, warmed and strained through a sieve)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, figs, Apricot jam, confiture

Cooking the dish according to the recipe:

Dough:

In the bowl of a food processor fitted with a steel blade, combine the flour, sugar, and salt. Pulse several times. Add the butter and pulse 10-12 times, until the butter is the size of peas. With the food processor running, pour in ice water through the feed tube and pulse until the dough begins to come together.
Place the dough on a floured board and quickly shape it into a flat disk with a diameter of 12 cm. Wrap in plastic wrap and refrigerate for exactly 1 hour.

Preheat oven to 200°C and line a baking sheet with parchment paper.
On a floured board, roll the dough into a rectangle slightly larger than 25 x 35 cm. Place the dough on a rolling pin and transfer it to the prepared baking sheet. Using a ruler and a small knife, trim the dough to create an even rectangle measuring 25 x 35 cm. Refrigerate for 15 minutes.
Remove the stems from each fig and cut them lengthwise into quarters (or into six wedges if the figs are very large). Arrange the figs in rows on the dough. Sprinkle with 0.5 cups of sugar and scatter cubes of butter over the entire surface.
Bake for 50 minutes to 1 hour, until the pastry is golden brown and the fruit begins to caramelize. Rotate the pan halfway through baking. If the pastry rises in one spot, cut a small slit with a knife to release air. Don't worry! The juices will burn on the baking sheet, but the tart (and the baking sheet!) will be fine! When the tart is done, remove it from the pan while still warm and transfer it to a board or a clean sheet of parchment paper.
In a small saucepan, heat the apricot jam with 2 tablespoons of water and coat the fruit and dough completely with this mixture. Let cool, cut into squares, and serve the tart warm or at room temperature.

Note

Figs sold individually in trays will be larger in size than figs in containers.