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Fig tart ( tarta de higos)

I've always been absolutely in love with figs, and I grew up eating figs when I was little and spent many summers in a small place in the south where my uncle Miguel had a great fig tree in his yard.
We are in the time of figs here (late summer) and when I buy figs it is a struggle to do something while the others are eating them.
I get to make this tart and I had someones  saved.

This delicious tarta is adapted from : The pretty blog


1  1/2 cup  all purpose flour
50 grams caster sugar
pinch of salt
125 grams cold butter diced
30 ml ice water


100 ground almonds
1 cup icing sugar
2 eggs
1/2 teaspoon almond essence
300 grams figs halved


For the pastry:
Place the flour, sugar, salt and butter in a food processor (or by hand).
Pulse until it resembles breadcrumbs, then add the iced water all at once while the motor is running. As soon as the dough starts come together, remove it from the bowl onto a floured surface. Make a ball and then cover with plastic wrap and refrigerate for 30  minutes, then  roll out on a lightly floured surface and press into a greased medium size tart tin.
preheat oven to 190°c.

For the filling:

Place the almonds, icing sugar, eggs and essence in a food processor  and process for 30 seconds. Pour into the pastry lined tart tin, then carefully arrange halved figs (cut side up) inside the tin. Bake for 25 minutes until set and golden brown. Cool, then slice and serve.

print recipe here

En español

Tarta de higos frescos

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