I care about this recipe because it is my father-in-law’s favorite tart. The tart with fig jam and walnuts is made with a simple oil shortcrust pastry that encloses fig jam and coarsely chopped walnuts. A pairing that wins over. Come with me, and let’s start baking.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Cheap
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 all-purpose flour (or 00)
- 2 eggs
- 5 tbsps vegetable oil
- 2/3 cup granulated sugar
- 1 tsp baking powder
- 1 1/4 cups fig jam
- 1 cup walnut halves
Steps
In a bowl, mix the eggs with the sugar, then add the oil and mix well.
Also add the flour and previously sifted baking powder to the mixture.
Work the dough until you form a soft ball; if necessary, add more flour.
Once ready, remove a small portion of dough to use for making the stripes.
Roll out the larger dough on a floured surface with the help of a rolling pin, place it inside a pan lined with parchment paper or greased and floured (I used a removable bottom micro-perforated pan).
Trim the edges and coarsely chop the walnuts.
Mix the chopped walnuts with the jam and spread and level it inside the tart.
With the leftover dough, create stripes, lower the edges, and with the leftover dough I made little hearts that I placed around.
Bake in a preheated static oven at 350°F for 30 minutes.
The Tart with Fig Jam and Walnuts is ready to be enjoyed.
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