Fig Tart
Baking and Desserts • European
Description
A thin crust made of shortcrust pastry is just right for the figs—this way, they don't get lost in the pie filling and take on all the sweetness of the dessert. This tart will be delightful even on the second day after preparation. Recipe from a renowned chef at a popular American restaurant.
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Sour Cream 3 spoons
- Sugar 5 oz
- Salt 0 oz
- Vanillin 0 oz
- Baking Powder 0 oz
- Fig 20 oz
- Corn Starch 0 oz
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
Chop the cold butter into small cubes with a knife and crumble it into the flour.
Step 2
Add salt, baking powder, vanillin, and sugar, and mix quickly. Then add sour cream and knead the dough – very quickly, so that the butter doesn’t have time to soften.
Step 3
Shape the dough into a rectangle and place it in the refrigerator for 1 hour.
Step 4
While the dough is setting, cut each fig into 4 pieces.
Step 5
Roll out the dough into a circle, but not too thin. Dust the inner part with starch, leaving a 5 cm border around the edges.
Step 6
Starting from the center, tightly arrange the sliced figs. Fold the remaining 5 cm of dough over the figs at the edges. Lightly sprinkle with granulated sugar on top.
Step 7
Preheat the oven to 375°F and place the dish inside for 25 minutes. Check the tart periodically — the crust should be golden brown.
Step 8
Remove from the oven, let the tart cool, and then dust the top with powdered sugar.
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