The soft fig tart was a dessert I made with some leftover figs I had picked up to make jam… there were so many, so I took advantage to also make a dessert.
The photo probably doesn’t do it justice, the light when I took it wasn’t perfect, but I can assure you it made such an impression and was liked so much that it was gone in a flash.
The dough is for a really soft tart, if you don’t want it as thick as mine, you can bake it in a larger pan, my pan is 10 inches.
In the preparation photos, as you can see, I prepared 9 figs, but in the end, I only used 6, but obviously, they did not go to waste… I love figs!!!
This dessert will stay very soft for over 3-4 days if you can resist not finishing it all.
If you make any of my recipes, send me the photos, and I will post them on my page with your name.
You just have to make this recipe too and let me know in the comments what you think.
About 540 Kcal per serving
- Difficulty: Easy
- Cost: Medium
- Portions: 6 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients to Make the Soft Fig Tart
- 4 medium eggs
- 1 1/2 cups sugar
- 2/3 cup sunflower seed oil
- 1 1/2 teaspoons liquid vanilla
- 1 packet baking powder
- 3 1/4 cups all-purpose flour
- 6 figs
- 1 1/2 tablespoons powdered sugar
Tools
- 1 Baking Pan baking pan
Preparation of the Soft Fig Tart
First, take the figs and peel them, then cut them into quarters and set aside.
In the stand mixer, put the eggs and sugar and work them at high speed until they are fluffy.
Next, add the oil, vanilla, and mix at low speed, then add the flour a little at a time and finally the baking powder, mixing well until you get a well-blended mixture.
Butter and flour a tart mold, pour the mixture into it, level it well, then place the fig wedges set aside, embedding them on the surface.
Sprinkle the surface of the tart with powdered sugar
