Caramelized Fig Tart
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 125g |
| All-purpose flour | 250g |
| Egg yolks | 2 |
| Powdered sugar | 100g |
| Vanilla bean | 1 |
| Fine salt | A pinch |
| Figs | 800g |
| Granulated sugar | 50g |
| Red wine | 30g |
| Cornstarch (cornflour) | 10g |
| Figs | 700g |
| Granulated sugar | 50g |
| Butter | 10g |
Instructions
1. Preparing the Tart Crust:
Begin by preparing the tart crust. In the bowl of a food processor fitted with blades, combine the flour, powdered sugar, a pinch of salt, and the seeds scraped from the vanilla pod. Pulse the mixture until it forms large crumbs.
Transfer the mixture to a work surface and knead it quickly with your hands to bring it together into a dough. Try not to warm it too much. Once the dough is smooth, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Making the Fig Filling:
While the dough chills, prepare the fig filling. Peel the figs and set them aside. In a saucepan, combine the granulated sugar and red wine over low heat. Stir until the sugar dissolves, then add the peeled figs to the pan. Cook for approximately 20 minutes, stirring occasionally.
Once the figs are soft and the syrup has thickened, scoop out a few tablespoons of the syrup and place them in a small bowl. Add the cornstarch to the bowl and whisk vigorously to dissolve it, preventing any lumps from forming. Pour this cornstarch mixture back into the saucepan, stirring to combine. Cook for another 5-6 minutes, allowing the mixture to thicken into a jam-like consistency. Remove from the heat and allow it to cool.
3. Assembling the Tart:
Once the tart dough has chilled, remove it from the fridge and roll it out on a lightly floured surface. Roll the dough into a circle about 4mm thick. Carefully lift the dough with the rolling pin and transfer it into a 24 cm tart pan. Gently press the dough into the sides of the pan, trimming any excess from the edges with a knife.
Use a fork to prick the bottom of the dough to prevent it from puffing up during baking. Line the dough with parchment paper and fill it with ceramic baking beads or dried beans to weigh it down. Bake the crust at 180°C (350°F) for about 15-20 minutes, or until lightly golden. Let the tart shell cool completely.
4. Caramelizing the Figs:
Once both the tart shell and fig filling are cool, you can prepare the caramelized figs. In a large pan, sprinkle the granulated sugar evenly across the bottom and place over medium heat. Stir with a wooden spoon until the sugar begins to melt and turns into an amber-colored caramel.
Add the figs to the pan and cook them for 1-2 minutes on each side, allowing them to caramelize lightly. Be careful not to burn the sugar.
5. Finishing the Tart:
Once the figs are caramelized, use a spatula to carefully arrange them on top of the cooled fig filling in the tart.
Decorate the tart with the caramelized figs, arranging them artistically to create an elegant finishing touch.
Allow the tart to rest for a few minutes before serving, allowing the caramelized figs to set. Slice and serve your delicious Caramelized Fig Tart!
Tips
- If you prefer a less sweet filling, you can reduce the amount of sugar used in the fig syrup.
- For an extra touch of flavor, you could sprinkle a little bit of cinnamon or nutmeg on the caramelized figs before adding them to the tart.
Enjoy this luxurious Caramelized Fig Tart, perfect for any special occasion!
