Description
A delightful fig jam tart made with fresh black figs, perfect as a dessert.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ cup sugar
- pinch salt
- 1 cup unsalted butter (cold and in pieces)
- 1 egg
- 1 egg yolk
- 2 pounds fresh black figs
- 3 cups sugar
- 2 strips orange or lemon peel (or one of each)
- large pinch ground cinnamon
- ½ to 1 cups water
Instructions
- In a food processor pulse a few times to mix flour, sugar, and salt.
- Scatter butter pieces on top and mix until you have butter the size of peas.
- Add egg and egg yolk and process using on/off until it starts to come together. Don’t let it form a ball.
- Turn it onto the counter and press it together to form a flat disk.
- Refrigerate for 1 hour and up to 2 days.
- When ready to bake, cut the dough into two pieces, one larger than the other and roll the larger piece on a lightly floured counter until a few inches larger than the pie plate.
- Carefully line the pan and pinch the edges. Prick the bottom and refrigerate or freeze.
- Preheat oven to 350ºF (180ºC).
- To blind bake: cover the dough with aluminum foil and add weight like beans or uncooked rice.
- Bake for 15 minutes then carefully lift the paper with the weight.
- Bake for another 5-10 minutes until no streaks of butter remain and the surface is dry. Let it cool on a wire rack.
- Fill the pre-baked tart dough with fig jam.
- Roll out the small amount of dough from the fridge to a thickness of half an inch and cut strips to make a lattice on top of the fig jam.
- Bake for about 30 minutes until golden and bubbly.
- Let cool on a wire rack, then serve plain or with whipped cream.
- Leftovers can be stored at room temperature or wrapped in plastic.
- Wash figs, cut out stems, and cut them into 3-4 pieces each. Macerate them with sugar for 1/2 hour.
- Add water, orange or lemon peel, and cinnamon to the saucepan.
- Put over low heat and stir until thickened, about 50-60 minutes, not letting all the water evaporate.
- Put in sterilized jars and keep refrigerated.
Notes
- Use sterilized jars for long-term storage.
- Fig jam can last for a week in unsterilized jars.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg