Fig Tart

Okay, it's really time to catch up to my blog posts. I baked a lot and photographed a lot, but I was just so hooked up on designing this website I didn't even write any blog posts.

That changes now.

Okay now that that's out of the way, let's talk about this fig tart. Fig tart is a very interesting dessert. This fig tart consists of an almond cream filling, but once baked the almond cream is like soft almond cake. Inside the soft cake are little wedges of semi-dried figs, and the tart is encompassed by a shortbread tart crust. As a finishing touch, fig halves are pushed into the surface.

It was very delicious. It was perfect with coffee.

Just look at that fluffy, figgy goodness.

Wait is figgy a word? Let me search it up...

It is! The definition of figgy is "made with or having the taste or smell of figs" according to Google, so yes! I used it right.

Fig Tart (Makes one 8" tart)

Ingredients

- One basic tart crust

- 100g room-temp. butter

- 100g white sugar

- 2 large eggs

- 100g almond meal

- 15g flour

- 90g semi-dried figs

- 1/2 tbsp. rum (or rum extract)

- 7 semi-dried figs

- 1/2 tbsp. rum

Instructions

1. After preparing the tart crust, press it into an 8" tart pan and refrigerate until firm.

2. Halve the 7 semi-dried figs and chop the 90g of figs. Place them in separate bowls and add rum, stirring to distribute the liquid well. Let rest while you move on.

3. To make the almond cream, cream the butter in a large bowl. Add the sugar and beat on low until incorporated, add the egg and do the same.

Preheat the oven to 350 degrees F.

4. Sift in the almond meal and flour and beat on low until a creamy mixture forms.

5. Pour in the chopped figs and fold with a spatula to incorporate.

6. Take the tart shell out of the fridge and prick the bottom with a fork. Fill the case with almond cream and smooth the top well with the spatula.

7. Place the fig halves on the surface and push them in slightly.

8. Bake for 35-38 minutes until a toothpick inserted into the centre comes out clean.

Enjoy!!

Recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice