Fig and Almond Tart

Fig and Almond Tart
This vegetarian recipe serves 8. One portion of this dish contains approximately 5g of protein, 22g of fat, and a total of 396 calories. If you have honey, apricot jam, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours.

Instructions

1
Watch how to make this recipe.
2
Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended.
Ingredients you will need
Lemon ZestLemon Zest
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Food ProcessorFood Processor
BowlBowl
3
Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
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ButterButter
DoughDough
WaterWater
WrapWrap
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Plastic WrapPlastic Wrap
4
In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
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MascarponeMascarpone
Vanilla ExtractVanilla Extract
Almond PasteAlmond Paste
HoneyHoney
SugarSugar
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Food ProcessorFood Processor
BowlBowl
5
Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
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OvenOven
6
On a large sheet of parchment paper, roll out the dough into an 11-inch circle.
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DoughDough
RollRoll
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Baking PaperBaking Paper
7
Transfer the dough to a large, heavy baking sheet.
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DoughDough
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Baking SheetBaking Sheet
8
Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
Ingredients you will need
AlmondsAlmonds
CrustCrust
DoughDough
FigsFigs
JamJam
9
Bake the tart until the crust is golden, about 40 minutes.
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CrustCrust
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OvenOven
10
Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment.
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CrustCrust
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Baking SheetBaking Sheet
SpatulaSpatula
11
Transfer the tart to a platter and serve.
12
Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes.
Ingredients you will need
Dried FigsDried Figs
WaterWater
13
Let the mixture cool completely. Strain before using.
DifficultyExpert
Ready In2 hrs
Servings8
Health Score2
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