Fig Tart Recipe
Daily Value: 12%
|Folic Acid (B9)||54µg||13%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Pairs Well With
Exclusive from The Daily Meal
Here is an elegant yet easy dessert from brothers Massimiliano and Federico Sali at Tinello, located in London. It's perfect for sharing with a scoop of vanilla ice cream on top. As an alternative presentation, you can use eight smaller tart pans for individual servings.
- 4 ounces butter, at room temperature, plus more for the tart pan
- 4 ounces caster sugar
- 2 1/2 ounces egg yolks
- 3 teaspoons baking powder
- 6 ounces all-purpose flour
- Pinch of salt
- 5 ounces dried figs, chopped
- Vanilla ice cream, for serving
Preheat the oven to 340 degrees.
Put the butter into the bowl of an electric stand mixer with a paddle attachment and mix until soft. Add the sugar and continue to mix until the mixture turns pale, then add the egg yolks gradually until all are incorporated.
Reduce the speed and add the baking powder, flour, salt, and dried figs. Mix well, then turn the speed up to maximum for 1-2 minutes (no more) to incorporate some air, which will make the mixture a little lighter and fluffier in texture.
Pour the mixture into a buttered 11-inch tart pan or 8 individual buttered, 4-inch fluted tart pans and bake until golden, about 15-20 minutes (check after 10 minutes if making individual tarts).
Let the tarts cool in the pan before serving at room temperature with vanilla ice cream.
Adapted from "Eat London²" by Peter Prescott and Terence Conran (Conran Octopus, 2012)Servings: 8