Looks like a big slice of fruit pizza, doesn’t it? Fresh fig season is just about over, so it’s time for a last fresh fig hurrah. I call this a “rustic” tart because it’s free form, meaning you just roll out a big hunk of tart dough and fold over the edges. There’s a charming beauty about free form tarts, and it’s hard to go back to making tarts in the pan when doing a rustic tart is just so quick and easy. To be honest, when I made this, I was really just looking for a way to get rid of fresh figs, and this recipe looked the most appealing of what I found. I wasn’t expecting it to be all the amazing, but this tart blew me away (and my husband went wild over it too). It’s SERIOUSLY delicious, and I ate way more of it in one day than I should have. Here’s how to make it:
For the crust:
7.5 oz flour (1.5 cups)
2 tbsp sugar
pinch of salt
1.25 sticks of butter, cubed
1/4 cup ice water
2 tsp white wine vinegar (this prevents the development of gluten)
3.5 oz sliced almonds, toasted
4 oz mascarpone
2 tbsp orange blossom honey
1 tbsp amaretto
2 tbsp honey
2 tbsp sugar
1/2 lb calimyrna fresh figs
1 tbsp fig jam or apricot jam
Place the flour, sugar, and salt in a food processor and pulse a couple times until combined. This not only aerates (sifts) the flour, but distributes everything evenly. Add the cubed butter and pulse about 10 times until it looks like pea sized crumbs. Stream in the water and vinegar, pulsing occasionally to evenly distribute, and open up the food processor. It should still look really crumbly, but pinch some of the dough together, and see if it clumps up. If it clumps together when you pinch the dough, dump it all out onto a piece of plastic wrap, and use the plastic wrap to form it into a flat disk. Pop it into the fridge for an hour.
Clean out your food processor bowl, and process the almonds until thoroughly ground up (almost into a paste). Add the mascarpone, honey, amaretto, honey, and sugar, and let it run for about 30 seconds until it’s smooth and creamy.
Preheat the oven to 400 degrees F.
Roll your dough out on a big piece of parchment paper, into a 11 or 12 inch circle. Spread the almond cream on top, leaving an inch and half border. Slice the figs and arrange them on top.
Brush the figs with the fig jam, and use a flat turner to help you fold over the edges of the crust.
Bake for 40 minutes until golden brown and crisp. Enjoy!!!!
Recipe adapted from Giada DeLaurentiis.