Fig Tart

Fig season is officially here. When you're at your local markets, you'll surely stumble upon this fabulous fruit. When you spot larger figs, those are exactly what you need to bake this tart. Do yourself a favor and add a carton to your cart. You won't be disappointed.Choose your figs by looking for ones that are slightly soft and give to a little pressure, but aren't mushy. Store them in the fridge, but be sure not to wash them until you're ready to use them.Figs are incredibly delicate, so be careful when you wash them. Never scrub figs or use anything harsher than your fingers. Instead, gently rub any dirt you see away from the fig's surface. Remove the stems by twisting gently until they come off. Pat them to dry.I have to say, this tart is wonderful; it actually tastes like a gourmet fig newton!

Fig Tartserves 8

Preheat your oven to 400 degrees.

For the crust:- 1 1/2 cup all purpose flour- 1 tablespoon sugar + 2 tablespoons sugar- 4 tablespoons cold butter cut into 1 inch cubes + 1 tablespoon butter- 1/4 cup olive oil ( I got mine from a local press, 2 blocks away, gotta love Italy)- pinch salt- 1/2 cup ice waterTo prepare: In a Cuisnart or Kitchenaid, put in flour, sugar, salt and 4 tablespoons butter + oil. mix on medium speed until it becomes a crumby mixture.Slowly add ice water until the dough pulls together. Place in the fridge and start on the figs.For the fig filling:Slice the figs into quarters, roll out the dough, and place into the tart pan, arrange fig quarters on the dough in a fan pattern.Sprinkle 2 tablespoons sugar + 1 tablespoon cubed butter on top of the fig arrangement.Put into a 400 degree oven for 1 hour, or until the figs and dough are nicely browned, they should be a nice shade of caramel.Cool and serve.Enjoy xx