Last week I picked a small batch of figs from a friends tree and to be honest I had never even tasted a fresh fig before! They are nothing like I expected. They are sweet and almost candy like so I couldn’t wait to figure out a way to make them into something delicious when I got home. I looked up a simple tart, one with a free form crust (sometimes called a crustade) and discovered a DELICIOUS new recipe that I can’t wait to share with you!
First, I should tell you that if you have never made a pie crust this is the easiest thing in the world! I had never made a pie crust from scratch before and was very nervous that I would ruin it! It was so easy I couldn’t wait to try it again! It comes together almost magically. So, don’t be afraid!
Fig Tart
1 1/2 cups all-purpose flour
2 Tbsp sugar
1/4 tsp salt
10 Tbsp (1 1/4 sticks) of unsalted butter, chilled and cut into 1/2 -inch pieces. (I use organic and use it straight out of the fridge)
3 Tbsp of ice water
1/3 cup cream cheese
1 tsp vanilla extract
1/2 tsp almond extract
2 Tbsp honey
6 large or 12 small figs (or as many as it takes to cover your tart!) sliced and stems removed
1/4 cup of apple jelly (or other kind such as apricot)
Combine the flour, sugar, and salt in the food processor. Add the butter and pulse until mixture resembles course meal. With the machine running, gradually add the water until the mixture clumps together into a dough ball. (You may need to add a Tbsp more of ice water – it will literally roll itself into a ball in your food processor. Take it out of the food processor and form into a nice ball then wrap in plastic wrap and flatten into a disc shape. Chill the dough for 1 hour.
In a clean food processor, combine cream cheese, vanilla, almond extract, and honey. Blend until smooth.
Position an oven rack in the center of the oven. Preheat oven to 400 degrees.
Roll the dough out on a floured surface with a floured rolling pin. Roll it into about an 11 inch circle. Transfer the dough to a baking sheet. Spread the cream cheese mixture over the dough, leaving about a 2 inch border. Arrange the figs on top of the cream cheese mixture, covering all of the cream cheese surface. Heat the jelly in the microwave for a few seconds so you can spoon the liquid over the tart easily. Fold the remaining edge of dough over the filling to form a border so the “yummyness” doesn’t ooze out. This isn’t the most beautiful dessert but don’t let its rustic presentation fool you – it is DELICIOUS!
Bake the tart until the crust is golden, about 35 to 40 minutes. Place the baking sheet on a rack to cool for about 10 minutes. Serve.
My husband, myself, Judah, and my mom and dad DEVOURED this in one evening. I made it again 2 days later. The nice thing about this recipe is you can mix it up. Use another kind of fruit such as peaches or apples and use apricot or other jelly you have on hand that would go well with the fruit.
