Fig and walnut tart

It's impossible to resist the combination of flavors and textures we achieved in this fig and walnut tart.

Figs , with their sweetness, are good on their own but at the same time perfect for making your favorite desserts unforgettable . We love the tart with fig jam but today we wanted to make it even better by enriching it with dried fruit . The fig and walnut tart is a triumph, excellent for breakfast or a snack.

Perfect for marking the transition between summer and autumn , it can be prepared either with purchased jam (choose a quality one, making sure it contains as much fruit as possible) or with homemade fig jam . The procedure is the same so let's go into the details of the recipe.

How to prepare the fig and walnut tart recipe

1. First prepare the shortcrust pastry in the classic way. However, no one is stopping you from choosing one of our variants (gluten-free, vegan, butter-free: there is something for all tastes!). Combine the flour , sugar , a pinch of salt and lemon zest in a bowl. Give it a quick mix.
2. Cut the cold butter into cubes and add it to the powders. Incorporate it by kneading with your fingertips until you obtain a crumbled dough.
3. Add the whole egg and the yolk and finish kneading. Once you have a dough, wrap it in cling film and let it rest in the refrigerator for at least an hour . During the rest you can decide to prepare the jam.
4. Once the pastry is very cold, roll it out between two sheets of baking paper until it reaches half a centimeter thick .
5. Transfer it to a well-buttered and floured 24cm diameter tart pan . Remove the excess edges and knead them.
6. Mix the jam with the chopped walnuts and pour it into the mold.
7. With the leftover dough, create decorations on the surface: you can make the classic stripes or use a biscuit mold and make different shapes.
8. Cook at 180°C for 30 minutes, allowing it to cool completely before removing it from the mold and serving it.

For a lighter dessert you can opt for sugar-free fig jam : you won't notice the difference!

Here is a video with the recipe. As you can see, the nuts can also be spread on the surface instead of mixing with the jam.

Conservation

Like all tarts, this one is kept under a cake container for 3-4 days.

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Tart with fig jam