Tart with fig jam

Fig jam tart is a delicious dessert as well as one of the best recipes to use this jam!

Today we offer you the recipe for preparing the tart with fig jam, a very simple cake characterized by a sweet taste and suitable for any season. This tart is perfect if you have some good homemade jams to use, or if you want to try their hand at preparing them for the first time.

Let's immediately see all the steps of the recipe to make this perfect dessert for breakfast or for a delicious snack!

Preparation of the tart with fig jam recipe

1. Start by preparing the shortcrust pastry base: combine the flour , sugar , a pinch of salt (trust me, it will make the difference) and the grated lemon zest in a bowl and give it a quick stir.
2. Cut the cold butter from the fridge into cubes and add it to the powders. Mix with your fingertips until you get a crumbly mixture.
3. Add the whole egg and the yolk and finish kneading. As soon as the mixture comes together, form a loaf, wrap it in cling film and leave to rest in the fridge for 30 minutes .
4. Once the dough has rested, roll it out with the help of a rolling pin until it is about half a centimeter thick. Place the pastry inside a buttered and floured 24cm diameter tart mould.
5. Trim any excess dough from the edges and prick the base with the tines of a fork.
6. Fill with the fig jam , level well then knead the excess pastry scraps.
7. Roll them out between two sheets of baking paper and use a pastry cutter to cut 6 strips to place on the tart to obtain the classic diamond shapes. Bake in a preheated oven at 180°C for 30 minutes .
8. Once cooked, remove from the oven and let cool before serving.

Here is a video where you can see all the steps as well as a very nice alternative method for decorating the surface.

Fig jam: how to prepare it

If we are in season and we don't have a jar of fig jam on hand, don't be afraid, we can easily make it at home while the pastry rests in the fridge and use it immediately. The fig jam recipe is very simple, you can use both white and white ones or even make a mix. When it's nice and thick and cold, put a nice layer of it inside the tart and, if there's a bit left, pour it into sterilized jars while it's still hot, close them, turn them upside down and create a vacuum to always have it on hand in the pantry.

• 2 kg of figs
• 900 g of sugar
• 2 untreated lemons

Peel the figs and place them in a pan together with the sugar and lemon juice. Cover and leave to macerate for an hour . Then cook until the jam has thickened (about an hour). The saucer test is always the most effective technique to check if the jam is ready. At this point you can decide to blend everything with a mixer to make it homogeneous or leave a few pieces for a more rustic jam.

If you prefer a lighter dessert, try the sugar-free fig jam : they are so sweet that you won't notice the difference.

Conservation

We recommend storing the tart in a cool, dry place for 3-4 days , preferably under a glass bell jar for desserts. We do not recommend freezing in the freezer.