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Italian Fig Tart, Crostata di Fichi

Updated: Dec 31, 2020

I recently was invited to the beautiful home of a friend who lives in Topanga Canyon, here in Los Angeles. I brought over this fig tart that I made, it was super delicious and easy to make. Fresh figs are going out of season, you can garnish it with dried figs but use the soft variety not the chewy ones, texture won't be good. Here's how I do it:


Ingredients:

3/4 stick butter

zest of 1 lemon

1/2 cup sugar or sweetener of choice

2 eggs

1-2 cups flour more or less depending on size of tart pan

1 tsp baking powder

1 tsp vanilla

pinch of salt

1 jar fig jam or preserves

fresh or dried figs sliced for garnish

powdered sugar for garnish


In a sauce pan melt the butter on low heat and add the sugar to dissolve, let cool and pour it into a large bowl. Add the vanilla, 2 eggs pinch of salt and baking powder, lemon zest and incorporate. Add the flour a bit at a time till it forms a ball that's not sticky. Place it on a floured surface, cut off about 1/4 of dough and set it aside. Butter/flour well a 9" tart pan then press the dough along the bottom and up the sides of the tart pan. Spread the fig preserves onto the dough. With the remaining dough roll out several strands to create a lattice on top of the tart pan, trim off any bits that hang off the edge of the tart pan. Bake in a preheated oven at 350F 170C for 40 minutes till golden brown, Remove from oven, let cool, remove from tart pan and garnish with sliced figs and powdered sugar (optional).




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