Figs pie

Recipe of fig tart of 17-09-2018 [Updated on 30-09-2018]

There figs pie is a sweet with a very delicate flavor that combines the goodness of these fruits with a delicious custard and the unmistakable aroma of cinnamon. I saw the recipe on this site and the idea of ​​making one fresh fig tart with a shortcrust pastry with cinnamon I was very tempted, that's why I flung myself into the kitchen and got to work. The result was that of a Figs Cake with a delicate and very balanced flavor, you absolutely must try it too! So here is the recipe for tart with figs, a pinch of cinnamon and the custard.

Method

How to make fig tart

Start by preparing the custard.
Whip the egg yolks with the sugar and then add the sifted flour and finally the milk.
Move everything into a saucepan, put the lemon peel and cook over low heat for about 5 minutes, stirring.
when the cream has thickened, set it aside to cool.

Then prepare the shortcrust pastry by combining all the ingredients in a large bowl and kneading quickly.

Form a compact dough, wrap it in cling film and let it rest for an hour in the fridge.

After this time, divide the shortcrust pastry into two loaves, one slightly larger.
Roll out the latter, with a rolling pin, on a floured work surface.
Grease the mold and use the pastry to coat it, then fill with the cream and level.

Wash the figs and pat them dry.
Peel and open them, then distribute them on the surface of the tart adding a little cinnamon on their surface.

Cover with the second layer of shortcrust pastry and remove the excess parts.
Make cuts on the surface to prevent the pastry from swelling during cooking.
Bake in a preheated oven at 180 ° C for 40 minutes and let it cool completely.

Your fig tart is ready to be served.

5 tarts with figs

by Giorgia Di Sabatino Contributor

With shortcrust pastry, but also with shortcrust pastry and biscuits. And then with pistachios or berries. Easy and delicious recipes for autumn breakfast

The end of the holidays is sweeter thanks to the arrival of an extraordinary seasonal fruit on our tables: the FIG.
We suggest you use it to prepare a delicious pie for breakfast, indeed five!

Not just September figs

Perhaps not everyone knows that there are two types of figs: those that ripen in winter and are harvested in spring, called early, and i "Real figs" which ripen in late summer, precisely in this period.
The best ones because they are sweeter and meatier are obviously the latter, but you can also prepare many desserts with the spring ones.

Is the peel eaten?

Basically the answer is no because the plant may have been treated, but also because washing ripe figs is a delicate operation that could compromise the yield of the fruit.
The peel is thin and delicate as well it simply needs to be removed with the help of a small knife.
If the figs come from the home tree and you know how they have been treated, however, use them as well Simply clean whole with a damp piece. Avoid eating the white milk that comes out of the petiole.

Tarts with figs

To better enjoy the fig and enhance it, we suggest you always use it in desserts fresh.
Otherwise, prepare one homemade jam using a low percentage of sugar, preferably cane, and lemon zest and juice.
there 5 easy recipes for your autumn breakfasts.

Classic tart

Prepare a fig jam by cooking 500 g of figs and 200 g of sugar and enrich it with walnuts and dark chocolate flakes.
Then fill a base with shortcrust pastry and decorated with the classic grill.
You can enrich this recipe as you like by adding other ingredients to the jam or you can use a wholemeal flour for the pastry for a more rustic result.

Cream and fig tart

There cream tart it is always a very welcome dessert.
Cook the shortcrust pastry in white, ie covered with dry beans, and once ready fill it with custard and decorated with fresh figs.

Cheesecake tart

A variation of the previous recipe with one mascarpone-based cream (or flaky cheese), sugar and whipped cream instead of custard.
It is easier and faster to make because only the base needs to be cooked.
You can also use the biscuit and butter base instead of the pastry if you prefer the real one cheesecake and if you don't want to cook anything.

Galette of figs

There galette is a very rustic and easy to prepare French dessert that includes a shell of pasta brisee and a filling of fruit only, in this case figs.
Just roll out the base, put inside the figs cut into pieces and mixed with a little brown sugar and lemon zest and then close the edges of the dough towards the center to have a sort of cornice.

Tart with berries

To enrich the fig tart, whatever it is among those proposed, add other autumn fruits, such as berries which contrast with their acidity the sweetness of figs making the dessert less cloying.
In addition, blackberries, raspberries, currants and blueberries also look great as a dessert decoration.

There figs pie It is an ideal cake for a summer snack, when it is easier to find this sweet and ripe fruit.

As per tradition the basis of this pie It is made with shortcrust pastry, covered with a layer of apricot jam, macaroons and chopped hazelnuts, and garnished with fresh figs cut into regular slices arranged in concentric circles.

Find out how easy it is to prepare fresh fig tart with ours video recipe.

Figs Cake

Savory tart with figs

Fig cake without butter

400 g of shortcrust pastry

about 6 green figs

50 g of walnuts

a 250 g pack of Philadelphia

powdered sugar

Email the ingredients

Caramelized fig tart

I was expecting it. He has been here for two days and I feel calmer.

September is deserted beach (my favorite). And & # 8217 clean sea. And & # 8217 gentle sun. It is blue light in the morning. And & # 8217 a shawl on my shoulders in the evening. It is the soft colors of the near autumn. It is the smell of brand new erasers and pencils and books. It is the desire for a new dress, a new perfume. It is the desire to start a new phase.

It's calm. To understand where I am going.

I wanted to celebrate the new beginning with a recipe that contained the essence of this strange month of connection & # 8230.

And when the volcanic Sarah proposed a theme to our team of foodbloggers: figs, I immediately thought of this tart.

It is not a recipe of mine, but taken from Giallo Zafferano and you can view it directly here. I only made very few changes.

grated lemon peel

granulated sugar 4/5 tbsp

80 gr of sliced ​​almonds

prepare the shortcrust pastry in this way: in a bowl put the flour, sugar, a pinch of salt and the grated lemon peel, mix well, add the butter at room temperature after having divided it into cubes and begin to incorporate the flour with the butter until the mixture is rather crumbled. At this point add the egg yolks one at a time and then lastly the whole egg.

Knead well make a ball and let it rest in the refrigerator for half an hour wrapped in cling film.

Meanwhile, prepare the figs. Rinse them quickly and pat them dry with a cloth. Cut them into 4 wedges

Also in this case I used the Santoku by Zwilling a truly versatile knife.

In a non-stick pan put 4 or 5 tablespoons of granulated sugar, let it melt and then add the fig wedges, turning them gently, sprinkle them with a little brandy. Then keep them aside.

Roll out the shortcrust pastry and line a tart mold of about 22 cm in diameter. Prick the bottom. Cover with a sheet of parchment paper and fill the surface with dried beans or with porcelain grains suitable for white cooking.

Bake at 180 & # 176 for about twenty minutes.

Allow to cool and unmold the shell by placing it in the serving dish. Cover the base with the fig jam and then sprinkle with the crumbled amaretti biscuits.

Now decorate the tart by placing the caramelized fig wedges as in this photo:

Add the sliced ​​almonds and that's it!

It also passed my brother Carlo's verdict so rest assured it will be a success !!

This little flower is a lantana, delicate but not brittle. This I want to be, soon.

TART WITH FIG JAM, CREAM AND DRIED FRUITS

The season is starting to change, for me September is already autumn (you understand that I don't really like the sultry heat of summer? :-)). The fact remains that now fruit and vegetables are starting to change and I like to follow the seasonality of the products that the earth offers us. In this way, nutrition will only benefit from it. So here is a sweet let's say: autumn!









For a tart of 24 centimeters in diameter.
For the pastry:
200 grams of flour 00
50 grams of rice flour
120 grams of cold butter from the refrigerator
100 grams of granulated sugar
1 egg and 2 yolks
grated rind of one lemon
pinch of salt

For the filling: For the cream:
2 egg yolks
25 grams of flour 00
50 grams of sugar
300 ml of fresh milk
Lemon peel


-also two generous spoons of fig jam

For coverage:
100 grams of walnuts
150 grams of almonds
50 grams of hazelnuts.
4 grams of isinglass
40 grams of water
30-35 grams of honey

Preparation of the pastry:
Today I prepared the pastry by working the cold ingredients . In a food processor, I put the flours and the cold butter from the refrigerator cut into pieces. Blend quickly until it forms a sandy mixture. Then I put the mixture in a large bowl, add all the other ingredients, work quickly. I put the dough wrapped in plastic wrap in the refrigerator for at least half an hour.







After the rest time, I spread the pastry with a maximum thickness of 4 mm, directly on baking paper I put it in the pan where it will be cooked, prick the base with a fork to prevent it from swelling during cooking, cover with other baking paper and I fill it well with dried beans. I cook for about 35 minutes in a static oven.

In the meantime I prepare the cream.

In a saucepan I heat the milk with the lemon zest (and if you want a vanilla pod). Meanwhile in another pan I beat the egg yolks with the sugar and add the flour. When the milk is hot I pour it over the mixture of eggs, sugar and flour, put it on low heat (if you want to do the precise things it should be cooked in a bain-marie), stir continuously until the cream thickens. I close the pot with its lid to avoid the formation of a film on the surface and wait for it to cool.


When the pastry is cooked, I let it cool down a little, then I put it in a plate and stuff it with two generous spoons of fig jam, then spread the cream which must still be warm. And finally I decorate the surface with dried fruit.

I prepare the gelatine for the covering: I soak the gelatine in cold water for 10 minutes. In a saucepan about 40 grams of water, when it boils, remove from heat and add the well-squeezed gelatine children and add us if you like, even about 30 -35 grams of honey and brush the surface

How to peel the almonds
I bought unpeeled almonds. To peel them, it is very easy, put some water in a saucepan, when it is about to boil, turn off the heat and put the almonds in it. Leave them to soak for two minutes and drain. At this point the skin will be removed easily. Then I put them in a towel to dry.
I hope you like it. With us it was somewhat appreciated.

Fig Tart Recipe