Fig & Peach Tart
"Recipe source: Fresh Figs Cookbook"
Ingredients
- FOR PASTRY
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-
-
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- FOR FILLING
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-
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- FOR GLAZE
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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 by Step Method
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
No special items needed.