Rustic fig tart.. Rustic fig tart.. Rustic – fig – tart.. If I repeat this more, maybe, just maybe, I can say it properly. Because for some reason I am unable to get my tongue around these words together, and I end up saying “rustic pig fart”. Not very appealing name for such a lovely, delicious tart, n’est-ce pas? Well anyway, here is a very easy and equally delicious tart recipe for you.
I love rustic pies. First of all, they are very easy to make. You don’t need a pie pan, and you don’t need to be too careful about the shape. Second, I like the not-so-perfect look of it.
And of course, I love figs. I can hear you saying, anything with figs would taste great and you may be right there. But what makes this pie even more magnificent is the frangipane underneath the figs. A glorious combination of almond paste and fresh figs.
I got the original recipe from “Chez Pim” blog. In my version, I felt lazy and used ready pie dough (oh my god, how is it possible?!). If you want to make your own pie dough, Pim also has a very nice pie dough recipe here: http://chezpim.com/bake/how-to-make-the-perfect-pie-dough
Ok, without further mumble jumble, here is the rustic fig tart recipe (not pig fart).
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Ingredients:
Difficulty: β
ββ (Easy)
(makes one pie which is about 30 cm in diameter)
Printable PDF version (no photos)
For frangipane (you will use something like a quarter to half of this):
75 gr. ground almonds
75 gr. granulated white sugar
1 egg
75 gr. butter, soft at room temperature, cut in cubes
For tart:
1 pie dough, 30 cm in diameter, about 1.5/2 mm thick (For readers in Finland, who are going to use ready dough: https://www.myllynparas.fi/tuotteet/pyorea-piirakkataikina-makea-380-g)
8-10 large figs
About 1/4 to 1/2 of frangipane
1 egg yolk
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1. Preheat the oven to 200C.
2. First prepare the frangipane: In a mixing bowl put ground almonds and sugar and beat a little.
3. Add egg and beat. Then add butter, 1 cube at a time, while beating. Once all the ingredients are incorporated, frangipane is ready.
4. Cut figs in 6-8 pieces.
5. Roll out the pie dough so that it is 30 cm in diameter and about 1.5 mm in thickness.
6. Spread frangipane on pie dough, use a little more than 1/4 of it (the rest you can keep in the fridge for something else, in a storage box, for a few days). Leave about 2 to 3 cm around the egg empty.
7. Arrange figs on frangipane as you see in the picture.
8. Fold the empty edge of the pie dough on top of itself. Brush this part generously with egg yolk. Bake on an oven tray with a baking sheet, in the middle rack of the oven, until the edge of the pie is golden brown (around 45 minutes). Leave it to cool for about 15/20 minutes before you eat.
