- Fig Tart
- (Crostata Di Fichi)
- For the Shortcut Pastry:
7 oz (200 grams) plain flour, plus extra for dusting
2 egg yolks
3 and 1/2 oz (100 grams) unsalted butter, softened and cut into pieces
3 and 1/2 oz (100 grams) caster or superfine sugar
2 teaspoons lemon rind, grated
For the Tart:
14 oz (400 grams) ripe green figs
2 oz (50 grams) plum jam
12 fl oz (350 ml) rum
2 oz (50 grams) caster or superfine sugar
Unsalted butter, for greasing
Plain flour, for dusting
- Prepare the Shortcut Pastry:
Sift the sugar and flour together into a mound.
Make a well in the center.
Add the egg yolks, butter, lemon rind and a pinch of salt.
Mix thoroughly and knead briefly.
Wrap the pastry in cling film.
Chill in the refrigerator for about an hour.
Prepare the Tart:
Cut the figs into quarters without peeling, and place into a bowl.
Sprinkle with the sugar and half the rum.
Set aside for about an hour.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Grease a tart tin with butter.
Roll out two-thirds of the pastry into a round on a lightly floured surface and line in the prepared tart tin.
Prick the base with a fork.
Cover with foil and fill with baking beans.
Bake tor about 20 minutes.
Remove from the oven but do not turn it off.
Remove the foil and beans and leave to cool.
Drain the figs and arrange them on the base of the tart case.
Mix together the jam and remaining rum in a small saucepan.
Heat gently, stirring frequently, until smooth.
Gently pour the mixture over the figs.
Shape the remaining pastry into very thin rolls and arrange in a lattice over the tart and as piping around the edge, pressing gently to seal.
Bake for about 10 minutes.
Remove from the oven and leave to cool. Serves 6.
- That's it!
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