Bakery, Recipes
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Rustic Fig Tart – Easiest One!

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.

 

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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.

 

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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: ★☆☆ (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.

 

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3. Add egg and beat. Then add butter, 1 cube at a time, while beating. Once all the ingredients are incorporated, frangipane is ready.

 

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4. Cut figs in 6-8 pieces.

 

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5. Roll out the pie dough so that it is 30 cm in diameter and about 1.5 mm in thickness.

 

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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.

 

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7. Arrange figs on frangipane as you see in the picture.

 

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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.

 

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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

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