Fig & Peach Tart

4-6
Servings
1.5h
Prep Time
40m
Cook Time
2h 10m
Ready In

Recipe: #37135

June 20, 2021



"Recipe source: Fresh Figs Cookbook"

Original recipe yields 4-6 servings
OK
  • FOR PASTRY
  • FOR FILLING
  • FOR GLAZE

Nutritional

  • Serving Size: 1 (294 g)
  • Calories 792.7
  • Total Fat - 26 g
  • Saturated Fat - 15.3 g
  • Cholesterol - 107.1 mg
  • Sodium - 157 mg
  • Total Carbohydrate - 136.5 g
  • Dietary Fiber - 8.8 g
  • Sugars - 83.9 g
  • Protein - 10 g
  • Calcium - 53.6 mg
  • Iron - 2.7 mg
  • Vitamin C - 38.5 mg
  • Thiamin - 0.3 mg

Step 1

To make the pastry: in a bowl combine the first 4 ingredients (-butter), cutting in or rubbing with your fingers the ingredients together until they resemble fine crumbs. In a cup beat the egg yolk and water together and add to the ingredients and then using your hands knead all together to form a ball of dough. Wrap in plastic wrap and refrigerate for 1 hour.

Step 2

Preheat oven to 400 degrees F.

Step 3

Remove pits from peaches and then slice them into 3/4 inch thick slices and quarter the figs. Place fruit in a bowl and toss with next 5 ingredients (vanilla - cornstarch).

Step 4

On a work surface place a piece of parchment paper and place ball of pastry on the paper. Flour a rolling pin and roll out pastry into a circle which is 1/4 inch thick and about 14 inches in diameter. Place the parchment paper with the dough on a baking sheet.

Step 5

Arrange the fruit slices in the center of the dough, leaving a 2 inch border. Fold edges of the pastry over the fruit. Using a pastry brush, lightly brush the top of the pastry with the beaten egg withe and then sprinkle with the sugar.

Step 6

Bake for 40 minutes or until the top of the pastry is dark golden-brown. Can be served warm or at room temperature.

Tips & Variations


No special items needed.

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