Fig and almond tart recipe
The fig is one of the most emblematic fruits of ancient Palestine and, in Arab mythology, represents abundance in all its forms. This tart made from the fruit and also ground almonds – one of the land's primary crops. It can be somewhat challenging to source truly sweet figs unless you live in a Mediterranean climate so bake the fruit in a little honey first, to give them a good start. Use a fluted 23cm (9 inch) diameter tart tin to make this, and serve with double cream or vanilla ice cream on the side.
Recipe from Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan. Published by Bloomsbury on 12 July 2018, RRP £26.
Ingredients
For the filling- 8 ripe figs
- 3 tbsp honey
- 200 g unsalted butter
- 175 g caster sugar
- 200 g ground almonds
- 0.5 organic or unwaxed orange (finely grated zest only)
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 0.2 tsp fine sea salt
- 1 tsp orange blossom water (optional)
- 220 g plain flour, sifted, plus more to dust
- 40 g icing sugar
- 0.2 tsp fine sea salt
- 120 g unsalted butter, cut into small cubes
- 0.5 organic or unwaxed orange (finely grated zest only)
- 1 egg yolk
- 4 tbsp cold water
Details
- Cuisine: Palestinian
- Recipe Type: Tart
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 8
Step-by-step
- Start with the pastry. Place the flour, sugar and salt in a large bowl and use your hands to rub in the butter until you have a texture resembling crumbs. You can also do this in a food mixer fitted with a paddle attachment, mixing on a slow speed.
- Add the zest and egg yolk, then slowly add the water one tablespoon at a time, mixing constantly, until you have a smooth dough. You might not need all the water, so add it in stages. Be careful not to work the dough too much, as it can make the pastry chewy and elastic instead of crumbly and short.
- Mould the dough into a ball, cover with cling film and leave it to rest in the fridge for at least 1 hour.
- When you are ready to bake the tart, preheat the oven to 180°C/360°F/gas mark 4. Take the pastry out of the fridge and let it come to room temperature while you prepare the figs.
- Cut the stems off each fruit then slice the figs in half lengthways. Place them on a baking tray cut side up, drizzle over the honey and roast in the oven for 10 minutes.
- Leave the oven on as you roll out your pastry. Lightly flour a work top and rolling pin, then roll the pastry out to about 5mm (0.2 inches) thick.
- Line the base and sides of a 23cm (9 inch) diameter fluted tart tin with the pastry, pushing it into the crevices so you get an even layer. Prick the base of the pastry a few times with a fork, then line it with greaseproof paper and fill it with baking beans or other dried beans.
- Bake the tart crust for 15 minutes, then remove the paper and beans and bake for a further 5–10 minutes, until the pastry looks golden. Take the pastry out of the oven and let it cool slightly while you make the filling.
- Cream the butter and sugar in a food mixer or by hand with a wooden spoon until it is smooth and pale. Add the ground almonds, orange zest, eggs, vanilla and salt. If you want to add orange blossom water, do so now.
- Spoon the mixture on top of the pastry. Press the figs into the almond mixture; the honey will all have been absorbed by the fruit.
- Transfer the tart to the oven and bake for 45 minutes, or until golden all over. Leave it in the tin for 10 minutes, then transfer to a wire rack to cool.
This recipe is from Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan. Published by Bloomsbury on 12 July 2018, RRP £26. Photography by Matt Russell.
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