Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter, cold and cubed
- 50 grams powdered sugar
- 1 large egg yolk
- 30 milliliters cold water
- 150 grams walnuts, chopped
- 250 grams fresh figs, sliced
- 100 grams light brown sugar
- 50 grams unsalted butter, softened
- 2 large eggs
- 5 milliliters vanilla extract
- 60 milliliters honey
Directions
Combine flour, cold butter, and powdered sugar in a bowl; rub together until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, mixing until a dough forms, then wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the chilled dough and line a 23 cm tart pan.
Prick the base with a fork, line with parchment paper, and fill with baking beans.
Blind bake for 15 minutes, remove the baking beans, and bake for an additional 5 minutes.
Let the tart shell cool slightly.
Beat the softened butter and brown sugar until creamy.
Add the eggs one at a time, then stir in the vanilla extract and chopped walnuts.
Spread the walnut mixture evenly into the baked tart shell.
Arrange the sliced figs on top of the walnut filling.
Bake for 25–30 minutes, until the filling is set and the figs are slightly caramelized.
Warm the honey and drizzle it over the tart before serving.
Let the tart cool slightly before slicing.
Frequently Asked Questions
How do I prevent my Fig and Walnut Tart from having a soggy bottom crust?
Since this is a fruit-filled tart, blind baking is crucial. After chilling the dough for 30 minutes, line your tart pan and prick the base thoroughly before baking it partially before adding the fig and walnut filling. This ensures the 250 grams of all-purpose flour crust cooks fully.
Can I make this Fig and Walnut Tart ahead of time, and how should I store leftovers?
This tart is best eaten the day it's made, but you can assemble and blind bake the crust a day ahead. Store the fully baked tart, once cooled, tightly covered at room temperature for up to two days, or refrigerate if your kitchen is very warm. The honey drizzle should be added just before serving.
What can I substitute for fresh figs if they are out of season for this tart recipe?
If fresh figs are unavailable, you can successfully substitute them with high-quality dried figs that have been plumped by simmering briefly in water or a little orange juice. Ensure they are well-drained before slicing and arranging them with the 150 grams of chopped walnuts.
