Corsican Fig and Walnut Tart
Indulge in the rustic charm of Corsica with this delectable Fig and Walnut Tart, a perfect marriage of sweet, ripe figs and earthy walnuts encased in a buttery pastry.
Equipment
- Mixing bowl
- 9-inch tart pan with a removable bottom
- Rolling Pin
- Parchment paper
- Pie weights or dried beans
- Saucepan
- Pastry brush
Ingredients
Pastry Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2-3 tbsp ice water
Filling
- 1 cup walnuts, chopped
- 12 fresh figs, quartered about 300g
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Glaze (optional)
- 2 tbsp apricot jam
- 1 tbsp water
Instructions
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the chilled butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add ice water, stirring until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom.
- Transfer the dough to the tart pan and press it into the bottom and up the sides. Trim any excess dough.
- Line the pastry with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
- In a bowl, toss the chopped walnuts, quartered figs, honey, vanilla extract, and cinnamon until well combined.
- Spread the walnut and fig mixture evenly over the cooled pastry base.
- Bake for 20-25 minutes, or until the figs are soft and the walnuts have toasted slightly.
- In a small saucepan, heat the apricot jam and water over low heat until runny.
- Brush the glaze over the hot tart to give it a glossy finish.
- Allow the tart to cool in the pan on a wire rack.
- Once cooled, remove from the tart pan and serve.
Notes
If fresh figs are not available, dried figs can be rehydrated in warm water for 10 minutes and then used.
For a nuttier flavor, toast the walnuts before adding to the filling.
Ensure the pastry is thoroughly chilled before rolling out to prevent shrinkage during baking.
The tart can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.