Fig tart
Fig tart is a summer dessert inspired by the classic fruit tart. In our Melissa's recipe, a crumbly shortcrust pastry shell is filled with a velvety custard and garnished with fresh figs sliced into wedges, for a delicious and spectacular result.
- Flour 00, 320 gr
- Butter, 190 g
- Granulated sugar, 140 g
- Egg yolks, 3
- Lemon, 1
- Sale, q.b.
- Whole milk, 550 ml
- Granulated sugar, 140 g
- Egg yolks, 100 g
- Corn starch, 30 g
- Butter, 25 g
- Rice starch, 15 g
- Lemon, 1
- Vanilla, 1/2 berry
- Cannella, q.b.
- Sale, q.b.
- Fresh figs, 15
- Farina 00, q.b.
- Butter, to taste
- dried legumes, to taste
- To make the fig tart at home, first prepare the shortcrust pastry: collect the granulated sugar and the diced butter in a bowl, then flavour with the grated lemon zest and add a pinch of salt (1).
- Start whipping with the electric whisk, then add the egg yolks, one at a time (2).
- Add the sifted flour and mix everything well with a spatula (3).
- Turn the coarse mixture out onto the work surface and continue to knead quickly with your hands until you obtain a smooth, homogeneous dough (4); then wrap the pastry in a sheet of cling film and leave to firm up in the fridge for approximately 1 hour.
- Meanwhile, prepare the cream: pour the milk into a saucepan with a thick bottom, add the lemon zest, the seeds of the vanilla pod, a level teaspoon of cinnamon powder (5) and a pinch of salt, then heat on the stove until almost boiling.
- In a separate bowl, collect the egg yolks with the granulated sugar (6).
- Add the corn starch and rice starch (7).
- Mix well with a hand whisk (8).
- Then add the filtered hot milk (9).
- Put it back on the heat and let it cook until you obtain a cream of the right density (10).
- At this point, transfer the custard into a bowl and let it cool until it reaches a temperature of 50°C, then add the diced butter (11).
- Cover the cream with cling film in contact (12) and leave to cool in the fridge.
- Once the resting time has elapsed, roll out the pastry with a rolling pin on a floured work surface (13).
- Line a 26 cm diameter mould, already buttered and floured, with the thin disc obtained, then trim the edges well and prick the bottom with the prongs of a fork (14).
- Cover the pastry with a sheet of baking paper, spread the dried legumes on top (15) and cook the base in a preheated oven at 175°C for approximately 15 minutes.
- Once the time has elapsed, remove the paper and beans (16) and continue cooking at the same temperature for another 10 minutes.
- When it is golden and fragrant, take the shortcrust pastry out of the oven and leave to cool (17).
- Then turn the tart out onto a serving plate and fill the shortcrust pastry shell with the now cold custard (18).
- Cut the fresh figs into wedges and arrange them in a radial pattern on the surface of the tart (19), then leave the cake to firm up in the fridge for at least a couple of hours.
- Once the time has passed, bring the fig tart (20) to the table, cut it into slices and serve.
For best results, choose ripe, sweet organic figs that are still firm to the touch, so you can easily cut them into segments and use them to decorate the tart without the risk of them falling apart. Choose black figs, green figs, or a mix of the two varieties: this will create a beautiful color effect.
Learn how to make fig tart by following Melissa's step-by-step instructions and helpful tips. If you liked this recipe, also try the fig crumble and fig strudel.
How to prepare fig tart
To make the fig tart at home, first prepare the shortcrust pastry: collect the granulated sugar and the diced butter in a bowl, then flavor with the grated lemon zest and add a pinch of salt 1.
Start whipping with an electric whisk, then add the egg yolks, one at a time.
Turn the dough out onto a work surface and quickly knead with your hands until it forms a smooth, even dough. 4 Wrap the pastry in cling film and refrigerate for about an hour.
Meanwhile, prepare the cream: pour the milk into a heavy-bottomed saucepan with the lemon zest, the seeds of the vanilla pod, a level teaspoon of ground cinnamon 5 and a pinch of salt, then heat on the stove until almost boiling.
Add the cornstarch and rice starch 7.
Add the cornstarch and rice starch 7.
Cover the cream with cling film and leave to cool in the fridge.
Line a 26 cm diameter greased and floured cake tin with the thin disc obtained, then trim the edges well and prick the bottom with the prongs of a fork 14.
Cover the pastry with a sheet of baking paper, distribute the dried legumes on top and bake the base in a preheated oven at 175°C for about 15 minutes.
When it is golden and fragrant, take the shortcrust pastry out of the oven and let it cool 17.
Cut the fresh figs into wedges and arrange them in a radial pattern on the surface of the tart 19, then leave the dessert to firm up in the fridge for at least a couple of hours.
Once the time has passed, bring the fig tart to the table, cut it into slices and serve.
