Sweet Fig Tart
A rich and sweet Italian tart made with figs and a flaky crust, perfect for a dessert.
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 cup granulated sugar
- ●1/2 cup, chilled and cut into small pieces unsalted butter
- ●2 eggs
- ●4-6 fresh figs
- ●2 tbsp honey
- ●1 tsp vanilla extract
- ●1/4 cup eggnog
- ●2 tbsp confectioners' sugar
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, whisk together the flour, sugar, and salt.
- 3
Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- 4
In a small bowl, whisk together the eggs and egg yolk.
- 5
Add the egg mixture to the flour mixture and stir until the dough comes together in a ball.
- 6
Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
- 7
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 8
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.
- 9
Transfer the dough to a 9-inch tart pan with a removable bottom.
- 10
Trim the edges of the dough and press it into the corners of the pan.
- 11
Prick the bottom of the crust with a fork to prevent it from bubbling up during baking.
- 12
Line the crust with parchment paper and fill with pie weights or dried beans.
- 13
Bake the crust for 15 minutes.
- 14
Remove the parchment paper and pie weights or beans and continue baking for an additional 5-7 minutes, or until the crust is golden brown.
- 15
Allow the crust to cool completely on a wire rack.
- 16
In a small bowl, whisk together the honey and vanilla extract.
- 17
Arrange the fresh figs on top of the cooled tart crust.
- 18
Drizzle the honey mixture over the figs.
- 19
Sprinkle the confectioners' sugar over the top of the tart.
- 20
Drizzle the eggnog over the tart in a zig-zag pattern.
- 21
Serve the tart chilled, garnished with additional fresh figs if desired.