French Fig Tarts Recipes

FRENCH PEAR TART

Steps:

• Position one oven rack to middle, and move the second rack to the top slot.
• Preheat oven to 350 degrees F.
• In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.
• Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.
• Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.
• Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.
• Now, slice five pears into 1/2-inch slices, discarding core.
• Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.
• Remove pears onto a large platter and let sit to cool.
• Take the remaining three pears and cut them in the same manner.
• Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.
• Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.
• Transfer pear-fig puree onto the now cooled crust; spread evenly.
• Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).
• Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.
• Warm up the strained liquid fig preserves for 20 seconds in the microwave.
• When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.
• Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.
• Remove from oven and let cool for at least 1 1/2 hours before serving.
• When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).
• Cut pear fig tart into eight slices and serve. Enjoy!

FRESH FIG TART

Steps:

• Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners' sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.
• Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.
• Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.
• Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.
• Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners' sugar, cornstarch and flour into a medium bowl.
• Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.
• Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.
• Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.
• Using a small spatula, spread fig jam over surface of tart in an even layer.
• Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.

EASY FRESH FIG TART RECIPE

Steps:

• In a bowl of a stand mixer, with a paddle attachment, cream butter and sugar for just a minute until well combined. Add the vanilla, salt and egg yolk. Next, add the flour and combine well. Pro tip - Do not overcream as we do not want to add too much air into the dough.
• Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
• Roll the dough between two pieces of parchment paper dusted with flour to the size of a 9-inch tart pan.Pro tip - This dough is delicate so it is easier to roll it between parchment papers.
• Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan.Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.
• Chill the crust in the fridge for 15 minutes up to 48 hours. Pro tip - If leaving for a long time make sure to wrap in plastic so it does not dry out.
• Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip - It is very essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking.
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with baking sheet. Then, fill the center with pie weights or baking beans (dry beans).
• Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling. Pro tip - This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
• In a large bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract. Pro tip - Alternatively, you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.
• Wash and pat dry the figs then cut into halves or quarters depending on the size.
• In a bowl, combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next, add in the melted butter, flour, lemon juice, zest, vanilla extract. Then, add in the cream and a pinch of salt.
• Pour filling into the partially-baked pastry only about 2/3 full leaving space for the figs.
• Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further.
• Bake for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.Pro tip - Place the pie on a baking tray for easy cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield
• Chill the pie for at least 3 hours, preferably overnight before serving.Pro tip - Cooling the tart will help the custard filling set and taste so much better.

25 CLASSIC FRENCH DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a French treat in 30 minutes or less!

FRENCH FIG TART

Steps:

• Preheat oven to 375*F.
• Cut 6 figs into 3/4" slices, set aside.
• In food processor, process nuts until fine.
• Sift flour and 1/2 cup sugar together.
• Add nuts, and pulse to combine.
• Add egg white, egg, butter, brandy(or apple cider), and lemon zest. Combine.
• Add batter to figs and mix thoroughly.
• Spray four 3 3/4" tart pans with nonstick spray.
• Divide batter evenly among pans.
• Cut remaining figs lengthwise into 5 or 6 slices each.
• Arrange slices over each tart.
• Place tart pans on a baking sheet.
• Bake until tarts are set and golden brown, about 40 minutes.
• Remove and cool.
• Sprinkle with sugar.
• Enjoy!

FRENCH FIG TARTS

Steps:

• 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.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• 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.
• 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.
• 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.
• 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.