Fig and Walnut Tart

Instructions

1. Step 1

   Heat the oven to 190°C. Set the tart pan on the baking sheet.

   Cookware: baking sheet, oven, tart pan

2. Step 2

   Combine the flour, confectioners' sugar, 1 gr salt, and ½ cup (100 gr) cold butter in the food processor. Pulse until the mixture resembles coarse crumbs.

   Ingredients used: 200.0 gr All-Purpose Flour, 1.0 gr Fine Salt, 60.0 gr Powdered Sugar, 100.0 gr Unsalted Butter

   Cookware: food processor

3. Step 3

   Add 1 egg and 2 tbsp (30 ml) cold water, then pulse just until the dough clumps together. Shape it into a disc and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 1.0 piece Egg, 30.0 ml Water

   Cookware: food processor

4. Step 4

   Roll the chilled dough into a round and fit it into the tart pan. Trim the edge, prick the base lightly, and refrigerate for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: rolling pin, tart pan

5. Step 5

   Line the pastry with parchment paper and fill it with pie weights. Bake at 190°C for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: baking sheet, oven, parchment paper, pie weights, tart pan

6. Step 6

   Remove the parchment and weights. Bake the shell for 7 minutes more, then place it on the wire rack and reduce the oven to 180°C.

   Timer: 7 min (fixed)

   Cookware: baking sheet, oven, parchment paper, pie weights, tart pan, wire rack

7. Step 7

   Process 25 piece (100 gr) walnuts until finely ground, stopping before they release their oil.

   Ingredients used: 100.0 gr Walnut

   Cookware: food processor

8. Step 8

   Beat 5 tbsp (70 gr) softened butter with the granulated sugar and remaining 1 gr salt until creamy. Beat in the remaining egg and vanilla, then fold in the ground walnuts.

   Ingredients used: 1.0 piece Egg, 1.0 gr Fine Salt, 50.0 gr Granulated Sugar, 70.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, rubber spatula

9. Step 9

   Spread the walnut filling evenly in the pastry shell. Arrange the figs cut-side up over the filling and scatter with 5 piece (20 gr) chopped walnuts.

   Ingredients used: 8.0 piece fresh fig, 20.0 gr Walnut

   Cookware: rubber spatula, tart pan

10. Step 10

    Bake at 180°C for 30–35 minutes, until the filling is set and golden around the edges. Cool in the pan on the wire rack for 20 minutes.

    Timer: 30 min (fixed)

    Cookware: baking sheet, oven, tart pan, wire rack

11. Step 11

    Heat the apricot jam with the remaining 1 tbsp (15 ml) water in the saucepan over low heat until smooth. Brush the warm glaze over the figs, then let the tart cool before removing it from the pan.

    Ingredients used: 40.0 gr Apricot jam, 15.0 ml Water

    Cookware: pastry brush, small saucepan, tart pan, wire rack