French Fig Tarts, a delightful pastry creation that marries the richness of figs with the elegance of French cuisine.
These tarts are not just a dessert; they are a work of art that will leave your taste buds dancing. Let’s dive into the culinary journey of creating these scrumptious tarts!
Total Time: 2 hr 40 min (includes chilling and cooling times)
Yield: 8 servings
For the pastry:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup ice water
For the fruit:
- 24 large fresh tray figs (see Cook’s Note)
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) cold unsalted butter, small-diced
- 1/2 cup apricot jelly (or apricot jam, heated and sieved)
1. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
2. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
3. On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
4. Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
5. Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart’s done, loosen it from the pan while it’s still warm and transfer it to a board or clean piece of parchment paper.
6. In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature.
French Fig Tarts are a culinary masterpiece that combines the sweet allure of figs with the buttery richness of a French-style crust. This delightful dessert is the perfect choice for impressing your guests or treating yourself to a little piece of pastry heaven. With simple steps and versatile ingredients, you’ll master these tarts in no time. Bon appétit!