Fig Balsamic & Honey Tart
Nestled within a flaky, golden crust, tender figs are artfully arranged and bathed in a luxurious glaze of warm honey and balsamic reduction, imparting a delicate complexity to every mouthful. This elegant tart is a celebration of seasonal abundance and culinary artistry, perfect for sharing with loved ones or just gulping down by yourself.
I N G R E D I E N T S :
For the Crust:
- 1 1/2 cups all-purpose flour or measure for measure gluten-free flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Filling:
I N S T R U C T I O N S :
Make the Crust:
- In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse until combined.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven:
- Preheat to 375°F (190°C).
- Roll out the dough on a floured surface and fit it into a 9-inch tart pan.
- Trim the edges and prick the bottom with a fork.
- Line with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes, or until golden. Let cool.
Prepare the Filling:
- Arrange the fig halves in the pre-baked tart shell, cut side up, in a decorative pattern.
- In a small saucepan, warm the honey and Fig Balsamic Vinegar over medium heat until combined and slightly thickened, about 3-5 minutes.
- Drizzle the honey-balsamic mixture evenly over the figs.
Bake the Tart:
- Return the tart to the oven and bake for an additional 15-20 minutes, or until the figs are softened and the crust is golden brown.
Cool and Serve:
- Let the tart cool slightly before slicing and serving.
- Optionally, garnish with a sprinkle of chopped nuts or a dollop of whipped cream before serving.
