Fig season is technically fall, but this beautiful, tear-dropped fruit is wonderful to enjoy all year round. Versatile and naturally delicious, figs can be eaten raw, grilled, stuffed or drizzled with sumptuous sauces, making it the perfect base for a sweet or savory treat.
Below find a lovely Fig Tart recipe from Molly Wilkinson (who contributes some AMAZING French dessert recipes from her new cookbook, French Pastry Made Simple, in our upcoming May/June 21 issue). This syrupy dessert โ which can be made as one large tart or five individual โ is always a crowd-pleaser, especially when the warm weather hits.
---For the tart crust---
1/3 cup (40g) powdered/confectioner's sugar
1/4 cup (25g) ground hazelnuts
1 cup (125g) all-purpose flour
5 tbsp (70g) unsalted butter, cubed
Half an egg (25g)
vanilla powder or extract
pinch of salt
---For the hazelnut cream---
1/4 cup (25g) powdered/confectioner's sugar
2 tbsp (25g) unsalted butter, room temperature
1/4 cup (25g) ground hazelnuts
The other half of the egg (25g)
Fig jam
Fresh figs
---For the whipped cream---
1/2 cup (100 ml) heavy whipping cream
2 tbsp powdered/confectioner's sugar
1/4 tsp ground cinnamon
Instructions
Start with the tart crust. Mix together all the ingredients in an electric mixer with a paddle attachment, just until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
During this time, make the hazelnut cream by mixing the powdered sugar and butter together in a bowl (by hand or with a mixer). Add the ground hazelnuts, mixing to combine, then add the egg.
Roll out the dough, and use it to form five individual tarts or one large tart.ย Divide the hazelnut cream among the tarts, should you choose to make individual, spreading a thin layer on the bottom of each formed tart shell (about 1 tbsp per tart).
Bake at 325F/165C for 15-20 minutes, until golden brown.
Remove from the oven and allow to cool.
Cut the figs into quarters, and whip the cream with the powdered sugar and cinnamon (transfer to a piping bag, if you wish).
Once the tarts are cool to the touch, spread the top with fig jam, and then arrange the fresh figs on top โ about three per tart, depending on their size. Top the fresh figs with a dollop of whipped cream, and, if you'd like, another fig quarter.
Note: these are best eaten the same day they're created but are fabulous the following day as well. Enjoy!
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