Baked Fig Tart

While I love figs on their own I absolutely love them in desserts. You remember I recently shared with you my Fig Cheese Cake Recipe? Well, as promised, I am sharing with you this delicious Fig Tart recipe too.

Those of you that do not like Figs may not think much of this tart but if you substitute the figs for Peaches..... it's equally delicious. 

The filling used here is neither custard based nor almond based. It's a sweet creamy texture filling that goes well with the figs.

 This recipe will make - one 10" tart.


Ingredients 

1 recipe Sweet Short crust pastry 

For the filling

2 eggs
1/4 cup melted butter
3 tbsp All purpose Flour
1/2 cup sugar
1/4 cup whipping cream
1 tsp lemon juice
1/2 tsp lemon zest (optional)
1/8 tsp salt
1 tsp vanilla
500 grams/ approx 8 to 10 Fresh Figs.

For the glaze
1 tsp gelatine + 1/4 cup sugar syrup/simple syrup, warm in the microwave until dissolved.

Method:

Prepare your sweet short crust pasty as show in the previous post and line the tart pan with the pastry. Chill the pastry for at least an hour so it won't shrink. 

Wash and pat dry the figs then cut into halves or quarters if you desire.

Prepare the filling:
Have all the ingredients at room temperature.

 In a bowl - add the eggs and sugar and whisk thoroughly until light and fluffy.

 Next add, in the melted butter, flour, lemon juice, zest, vanilla.

 Add in the cream and a pinch of salt.

Pour into the pastry case only about 2/3 full leaving space for the figs.
I have a 8" tart pan instead of a 10" so I made two mini tarts with the excess batter. 

Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further.

 Bake in a preheated oven at 180C/360 F for about 40 to 50 minutes or until the top feels set.

This is how it will look once baked.
If you want that shiny top surface that you get when you buy a tart in the bakeries.
Just brush the top with the glaze.
The first picture in this post has the glaze..

Enjoy your fig tart.


Thanks for stopping by.