Fig & Walnut Tart Recipe

14
Ingredients

30m
Prep Time

60m
Cook Time

1h 30m
Ready In

Recipe: #36807

April 15, 2021

Categories: Desserts, Walnut, Figs Oven Bake, Vegetarian, Butter/Margarine, Cobblers/Tarts, more

recipe by:
ImPat

"From our weekday newspaper The West Australian. Resting/chilling times not included in times."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (190 g)
Calories 565.9
Total Fat - 34.7 g
Saturated Fat - 17.9 g
Cholesterol - 182 mg
Sodium - 56.5 mg
Total Carbohydrate - 56.8 g
Dietary Fiber - 7.3 g
Sugars - 21 g
Protein - 12.7 g
Calcium - 72.8 mg
Iron - 2.7 mg
Vitamin C - 1.4 mg
Thiamin - 0.3 mg

Step 1

Place the flour, sugar and 1/2 teaspoon salt in a bowl and stir to combine and then add the cold butter and using your fingers, crumble butter into flour until there are pieces no bigger than a dried bean and then 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) and then add 1/2 cup (125 ml) iced water, 1 tablespoon at a time, until the pastry comes together. (You may not use all the water.)

Step 2

Turn pastry out onto a lightly floured work surface and knead until it just comes together and shape into a ball, flatten into a disc and enclose in plastic wrap and rest in the fridge for 1 hour.

Step 3

Roll out pastry on a lightly floured work surface to 3mm-thick round and place on a tray lined with baking paper and chill.

Step 4

Chop toasted walnuts finely or pulse in a food processor.

Step 5

Beat butter and sugar in a bowl with a wooden spoon until butter is pale and then add the flour, chopped walnuts and pinch of salt.

Step 6

Preheat oven to 200°C. Spread walnut mixture on the pastry base, leaving a 5 cm edge and arrange figs on top, cut-side up.

Step 7

Combine honey, orange zest and vanilla extract in a bowl and drizzle mixture over the figs and fold the edge of the pastry over the figs and brush the crust with egg wash and sprinkle the crust with demerara sugar and place tart on a tray lined with baking paper or a preheated baking stone, and bake for 50-60 minutes until evenly golden.