Fig and Walnut Tart

Ingredients

• 80 g Unsalted butter (For the dough, softened in the microwave)
• 80 g Powdered sugar (Sift before incorporating)
• 1 Egg (At room temperature)
• 220 g All-purpose flour (Sift)
• 30 g Almond powder (Fine, unroasted)
• 60 g Unsalted butter (For the walnut cream, softened)
• 60 g Granulated sugar
• 60 g Walnut halves (Finely chopped)
• 400 g Fig purée (Fresh figs washed, blended)
• 120 g Granulated sugar
• 35 g Cornstarch
• 3 Egg yolks (At room temperature)
• 250 g Unsalted butter (To be incorporated off the heat)
• 360 ml Whole milk
• 15 pcs Fresh figs (Cut into quarters, set aside)
• 30 g Fig glaze (or apricot jam) (Melt slightly for the glaze)

Instructions

1. Prepare the almond sweet pastry

   Soften 80 g of butter in the microwave (10 s on medium power). In a bowl, mix the softened butter with the sifted powdered sugar, add the egg, then incorporate the sifted flour and the almond powder. Form a ball, wrap it in plastic film.

   Time: PT15M

2. Dough resting

   Place the wrapped dough in the refrigerator for 2 hours to firm up.

   Time: PT2H

3. Line the tart tin

   Lightly butter the 26 cm tart ring. On a lightly floured work surface, roll out the dough to 3 mm thickness, place it in the tin, fold the edges, form a rim of about 1 cm and trim the excess with the rolling pin.

   Time: PT15M

4. Prepare the walnut cream

   Soften 60 g of butter in the microwave. Add 60 g of granulated sugar, mix, then incorporate 60 g of finely chopped walnut halves. Spread the cream over the tart base.

   Time: PT10M

5. Walnut cream resting

   Refrigerate the tart topped with walnut cream for 30 minutes so the cream firms slightly before baking.

   Time: PT30M

6. Bake the tart

   Preheat the oven to 180 °C. Bake the tart for 20 to 25 minutes, watching the edge coloration and the firmness of the center.

   Time: PT22M

   Temperature: 180°C

7. Prepare the fig cream

   In a saucepan, heat 400 g of fig purée with 360 ml of milk. Meanwhile, whisk 3 egg yolks with 120 g of granulated sugar, add 35 g of cornstarch and mix. Slowly pour the hot fig mixture over the yolks while whisking, pass the mixture through a fine sieve, return to the saucepan and bring to a boil. Cook for 1 minute, remove from heat and incorporate 250 g of unsalted butter in pieces.

   Time: PT20M

8. Cool the fig cream

   Pour the cream into a bowl, place plastic film in contact with the surface and let cool at room temperature, then refrigerate until well chilled (about 30 minutes).

   Time: PT30M

9. Pipe the fig cream

   Transfer the cold cream into a pastry bag fitted with a medium tip. Pipe an even layer in the center of the baked tart, starting from the center toward the edges.

   Time: PT5M

10. Arrange the fresh figs

    Cut the 15 fresh figs into quarters. Place them around the edge of the tart, points down, spacing them evenly.

    Time: PT5M

11. Glaze the figs

    Melt 30 g of fig glaze (or apricot jam) slightly in the microwave, then brush the figs to give them shine and protect against oxidation.

    Time: PT2M

12. Final resting

    Let the tart rest for 15 minutes at room temperature before serving so the flavors stabilize.

    Time: PT15M

Nutrition Facts

Calories

887

Protein

8 g

Carbohydrates

100 g

Fat

55 g

Fiber

6 g

Ingredient Substitutions

• Instead of Unsalted butter: Vegetable margarine (for the dough)
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Egg: Organic chicken egg
• Instead of All-purpose flour: T55 wheat flour
• Instead of Almond powder: Ground almonds
• Instead of Unsalted butter: Vegetable margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Walnut halves: Pecans, Macadamia nuts
• Instead of Fig purée: Fig compote
• Instead of Granulated sugar: Cane sugar
• Instead of Cornstarch: Potato starch
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Unsalted butter: Vegetable margarine
• Instead of Whole milk: Semi-skimmed milk, Almond milk
• Instead of Fresh figs: Rehydrated dried figs
• Instead of Fig glaze (or apricot jam): Fruit jelly

Equipment Needed

• Mixing bowl
• Wooden spatula
• Microwave
• Rolling pin
• 26 cm tart ring
• Parchment paper
• Chef's knife
• Cutting board
• Immersion blender or food processor
• Saucepan
• Whisk
• Fine sieve or cheesecloth
• Pastry bag with medium tip
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Soften the butter without melting it
• Rest the dough in the fridge for 2 hours
• Roll the dough to a thickness of 3 mm
• Temper the egg yolks for the fig cream
• Pass the fig cream through a fine sieve

Chef Tips from the Video

• Use high-quality unsalted butter for a richer flavor.
• Lightly dust the pastry with a drizzle of powdered sugar before baking for a shiny finish.
• For a texture contrast, add a few caramelized walnut pieces on top.

Troubleshooting

Storage

Refrigerator: Store the tart in the refrigerator, covered with plastic film, for 2 to 3 days.

Freezer: Can be frozen without the fig cream (add the cream at serving time). Pack carefully, up to 1 month.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• The sweet pastry can be prepared the day before and kept in the refrigerator.
• The walnut cream can be made 24 h ahead and kept chilled.
• The fig cream can be made the day before and kept in the refrigerator, then piped just before serving.