The fresh fig and walnut tart is the perfect dessert for a summer snack or breakfast. My recipe is made with whole wheat spelt shortcrust pastry, homemade jam of fresh figs cut into pieces, and walnuts.
A recipe I always prepare from August to September, when it’s easier to find this ripe treat with many nutritional properties. A rustic and tasty dessert like fig cookies, and you can choose to use white or black figs, as the result will be delicious either way.
Let’s discover together how to prepare this delight!
See you soon, Susy.
Also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 362.37 (Kcal)
- Carbohydrates 49.40 (g) of which sugars 29.46 (g)
- Proteins 6.31 (g)
- Fat 16.51 (g) of which saturated 8.30 (g)of which unsaturated 4.85 (g)
- Fibers 3.54 (g)
- Sodium 46.68 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the fresh fig and walnut tart
- 2 1/2 cups whole wheat spelt flour (or all-purpose flour)
- 3/4 cup butter
- 3/5 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract (or vanillin or vanilla seeds)
- 1 pinch salt
- 1 lb oz figs (fresh and peeled)
- 1/2 cup walnut kernels (chopped into pieces)
- 1/2 cup brown sugar (fine)
- 1 lemon (juice)
- 1/2 teaspoon vanilla extract
Tools
- Tart pan 8 5/8 inches
- Rolling pin
- Work surface
- Pastry wheel
- Plate
- Pan
prepare the fresh fig and walnut tart
On the work surface, sift the flour into a fountain shape, place the butter, sugar, cinnamon, and ground ginger, vanilla extract, and baking powder in the center, and start working with your hands to make a crumbly dough.
Add the whole egg, the yolk, and a pinch of salt, and quickly knead into a smooth, homogeneous dough ball. Wrap it in parchment paper or plastic wrap and let it rest in the fridge for at least 2 hours.
Resting is essential because it will result in a more elastic dough that won’t lose its shape when baked!
Peel the figs, cut them into pieces, and place them in a bowl with the sugar, lemon juice, and vanilla. Mix with a spatula and transfer everything to a pan.
Cook over low heat until it thickens well. When the jam is ready, remove it from the heat, add the walnuts, mix, and let it cool.
Preheat the oven to 350°F. Take the dough from the fridge, roll it out with a rolling pin, and place it in the tart pan.
Trim the excess dough from the edges, prick the base with a fork, and fill it with the cooled jam.
Roll out the leftover dough, cut classic strips with the pastry wheel, and arrange them on the tart.
Bake the fresh fig and walnut tart in the oven at 350°F for 40 minutes.
Let it cool well before removing from the pan, place it on a dessert serving plate, and serve!
Absolutely a must-try!
Storage and Tips
Store the tart for a couple of days. If the room temperature is high, I recommend keeping it in the refrigerator under a cake dome.
You can prepare the shortcrust pastry the day before and store it in the fridge.
You can prepare the shortcrust pastry the day before and store it in the fridge.
You can prepare the shortcrust pastry the day before and store it in the fridge.
