Fig Tart: The Secret to a Crumbly Shortcrust Pastry That Doesn’t Break
There’s something magical about making a tart, a gesture that feels like home and tradition.
You should know that, although I am Sicilian (on my paternal grandmother’s side), I do not love figs as a fruit, yet this tart is one of my favorites.
This dessert is an ode to simplicity, but the common problem with tart is the shortcrust pastry: it often turns out rubbery, difficult to roll out, or breaks during transfer to the mold.
I’ll reveal the secret to a crumbly and buttery shortcrust pastry, but easy to work with:
Quick Processing: You need to work the cold ingredients (butter and eggs) very quickly with your hands, or with the help of a mixer, until you get a sandy dough.
Working the pastry too much develops gluten, making it rubbery.
Rest in the Cold: Resting in the fridge for at least half an hour is crucial.
This hardens the butter and relaxes the gluten, making the pastry easy to roll out and crumbly after baking.
The result will be a tart with perfect texture, a comforting yet elegant dessert that will surprise you.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Energy 565.61 (Kcal)
- Carbohydrates 106.36 (g) of which sugars 77.20 (g)
- Proteins 4.98 (g)
- Fat 16.21 (g) of which saturated 10.24 (g)of which unsaturated 5.73 (g)
- Fibers 3.45 (g)
- Sodium 62.43 (mg)
Indicative values for a portion of 75 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
FIG JAM TART INGREDIENTS
I have listed ingredients and method to make homemade fig jam. To save time, you can use ready-made fig preserves available in stores.
- 2 cups all-purpose flour
- 1/2 cup butter (cold from the fridge)
- 2 egg yolks
- 1/2 cup powdered sugar
- 1 lemon zest
- fine salt (a pinch)
- 21 oz figs
- 1 1/2 cups sugar
- 1/2 lemon (juice and zest)
- 4 tbsps water
- 1/2 pod vanilla
Tools
- Kitchen Scale
- Pot
- Mixer
- Cling Film
- Rolling Pin
- Springform Pan
FIG JAM TART PROCEDURE
I have listed ingredients and method to make homemade fig jam. To save time, you can use ready-made fig preserves available in stores.
Peel the figs and cut them into 4 pieces. Place them in a saucepan with the water and bring to a boil. Meanwhile, peel half a lemon and extract the juice, straining it. When the figs boil, add the sugar and lemon juice. Also add the zest and half a vanilla pod (with the seeds extracted). Cook over low heat, stirring often, until the preserve reaches 220°F (use a kitchen thermometer). Remove from heat, discard vanilla and peels, and let cool.
In a mixer, blend the flour with a pinch of salt and the cold butter in cubes until you get a sandy mixture. Place it on a work surface, add powdered sugar and lemon zest. Make a well, pour the yolks in the center and mix with a fork. Work the dough with your hands for a few minutes, until a smooth dough is formed. Wrap it in cling film and let it rest in the fridge for at least 30 minutes.
Take the pastry and roll it out on a slightly floured surface, forming a circle about 1/2 inch thick. Lift the pastry with the rolling pin and place it in the springform pan. Press to adhere and remove excess dough. Prick the bottom with a fork and pour in the cooled fig preserve. With the pastry scraps, create strips about 3/4 inch wide and place them on the tart to form a lattice.
Brush the surface of the tart with beaten egg. Bake in a preheated static oven at 350°F for 30 minutes (if using a convection oven, at 320°F for 20 minutes). Once baked, let it cool slightly before serving.
Notes on Ingredients and Possible Substitutions
SHORTCRUST For the shortcrust pastry, using cold butter is essential for a crumbly texture.
POWDERED SUGAR If you prefer, you can substitute powdered sugar with granulated sugar.
PRESERVE For the preserve, choose ripe but firm figs. Vanilla is optional, but adds an unmistakable aroma. If you don’t use it, you can add a pinch of cinnamon.
Storage
The tart keeps at room temperature, under a glass dome, for 2-3 days. If your home is very warm, it is preferable to keep it refrigerated to prevent the preserve from losing consistency. You can also prepare the shortcrust pastry a day in advance and store it in the fridge.
Alternatives and Variations
Figs and Chocolate: add 50 g of chopped dark chocolate to the fig preserve before filling the tart.
Fig and Walnut Tart: add 50 g of chopped walnuts to the pastry dough for a crunchy touch.
Figs and Ricotta: instead of the preserve, you can prepare a filling with 250 g of ricotta, 50 g of sugar, and some lemon zest.
Usage and Pairings
This tart is perfect for breakfast, but it’s also a great dessert to serve at the end of a meal, perhaps accompanied by a glass of dessert wine or Vin Santo, which pairs beautifully with the taste of figs.
Origins and History of the Recipe
The tart is a dessert of Italian tradition, whose origin is lost in time. It is a symbol of simple and peasant cuisine, where shortcrust pastry was a way to preserve excess fruit, turning it into a preserve that could be enjoyed all year round. The fig, in particular, is a much-loved fruit in Southern Italian cuisine.
The Secret to a Perfect Shortcrust: Don’t Overwork It
The golden rule for a crumbly pastry that doesn’t deform during baking is to work it as little as possible. The heat from hands warms the butter and develops the gluten in the flour, making the dough elastic and not crumbly. Work quickly until the dough is compact, then put it in the fridge immediately.
How to Sterilize Jars for Homemade Preserve
If you make more preserve than needed, you can store it in sterilized jars. Wash jars and lids in water and soap, rinse them, and boil for at least 20 minutes. Let them air dry on a clean cloth, then fill with still-hot preserve. Seal tightly and turn jars upside down until completely cool.
FAQ (Questions and Answers)
1. Can I use store-bought fig preserve?
Yes, you can use a high-quality store-bought preserve to speed up the preparation.
2. Can I freeze the shortcrust pastry?
Absolutely. Wrap the dough in cling film and freeze it. It keeps for about 3 months. When needed, let it thaw slowly in the fridge.
3. What type of figs should I use?
You can use either green or black figs. The important thing is that they are ripe but still firm for a perfect preserve.
