I made this tart today for my mom, since she loves both figs and nuts. I wanted to make her a nice treat for the weekend. Then my friends came over so they all got a slice each too. The thing was gone in a blink of an eye haha.
Personally I'm allergic to walnuts, so you have to take the word of the many people who tried this tart that it is really delicous. Allergies.... such a pain...
It's sweet but not too sweet and the figs are beautifully caramelized. It all goes well together but the figs are definitely the star.
This recipe makes one 8 inch (20 centimeter) tart. So that's smaller than the regular size I usually make.
Sorry for the 2 week break, I was on vacation and traveling so I was eating out more than cooking. But I'm back and will be posting many recipes soon!
1/4 cup finely crushed graham crackers or some kind of biscuit
1/2 cup all purpose flour
a pinch of salt
a pinch of cinnamon
1/2 tsp brown sugar
1/4 cup (half a stick) cold butter
2-3 tbsp ice cold water
Combine the crushed crackers, flour, salt, cinnamon and sugar. With a pastry blender or fingers incorporate the butter until it is the size of peas or a bit smaller. Add the water and pull the mixture together. Refrigirate for about 30 minutes or put in the freezer for 10-15 minutes (important). Roll the crust out and place it in the tart pan. Refrigirate until ready to bake.
1 1/4 cups walnuts
1/4 cup sugar
2 tablespoons butter or margine
2 tablespoons water
3 tabelspoons flour
1/2 tsp cinnamon
In a food processor blend the walnuts and sugar until smooth and the walnuts start to release their oils and clump together. It will start to become walnut butter, but don't go all the way. Add your butter and process until smooth. Tranfer this into a bowl. Add the eggs and water. Mix until smooth. Finally add the flour and cinnamon
Put this into your pie crust.
7-8 fresh figs, sliced lenghtwise
2 tsp sugar
Arrange the fig halves on top and sprinkle them with sugar. They will caramelize during baking
Bake this for about 30 minutes at 325*F (about 165*C), until the figs are softened and caramelized and the filling is set.
Enjoy warm or refrigerated overnight :)