Entertaining

Fig and walnut tart

Name: Fig and walnut tart recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 60g toasted walnuts; 55g unsalted butter, softened; 1/4 cup (55g) caster sugar; 1/4 cup (35g) plain flour; 8-12 ripe figs (amount depends on the size), halved; 40.00 ml runny honey; 2 tsp finely grated orange zest; 1 tsp vanilla extract; 1 egg, lightly beaten; 2 tbs demerara sugar; Whipped cream, to serve; 340g plain flour, sifted; 2 tsp caster sugar; 200g cold unsalted butter, chopped

3 ratings

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https://healthimprovements.info/recipes/fig-walnut-tart-recipe/a1by6ibg

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by Danielle Alvarez

Apr 16, 2020

“This recipe will fill your home with the intoxicating vanilla aroma of roasting figs, and the flavour is simply divine. Serve with unsweetened whipped cream or creme fraiche as the figs will carry enough sweetness." – Danielle Alvarez

60g toasted walnuts
55g unsalted butter, softened
1/4 cup (55g) caster sugar
1/4 cup (35g) plain flour
8-12 ripe figs (amount depends on the size), halved
2 tbs runny honey
2 tsp finely grated orange zest
1 tsp vanilla extract
1 egg, lightly beaten
2 tbs demerara sugar
Whipped cream, to serve

Tart pastry

340g plain flour, sifted
2 tsp caster sugar
200g cold unsalted butter, chopped

Method

1.

Place the flour, sugar and 1/2 tsp fine salt in a bowl and stir to combine. Add the cold butter and, using your fingers, crumble butter into flour until there are pieces no bigger than a dried bean. Using the palms of your hands, rub the butter and flour together to create thin sheets of butter (this will help to create thin, flaky layers). Add 1/2 cup (125ml) iced water, 1 tbs at a time, until the pastry comes together. (You may not use all the water.) Turn pastry out onto a lightly floured work surface and knead until it just comes together. Shape into a ball, flatten into a disc and enclose in plastic wrap. Rest in the fridge for 1 hour.
2.

Roll out pastry on a lightly floured work surface to a 3mm-thick round. Place on a tray lined with baking paper. Chill while you make the filling.
3.

Chop toasted walnuts finely or pulse in a food processor. Using a wooden spoon, beat butter and sugar in a bowl until butter is pale. Add the flour, chopped walnuts and pinch of fine salt.
4.

Preheat oven to 200°C/180°C fan-forced. Spread walnut mixture on the pastry base, leaving a 5cm edge. Arrange figs on top, cut-side up. Combine honey, orange zest and vanilla extract in a bowl. Drizzle mixture over the figs. Fold the edge of the pastry over the figs and brush the crust with egg wash. Sprinkle the crust with demerara sugar. Use the baking paper to lift tart onto preheated tray and bake for 50-60 minutes, until evenly golden.
5.

Serve warm or at room temperature, with whipped cream alongside.