Easy French Blueberry Fig Tart
Isn’t this just a fancy thing to eat.
A French Blueberry Fig Tart!
Well Yes it is!
The crispy pastry, sweet fruit, and lovely glaze will surely satisfy.
Let’s make it!
For more sweet things…Sparkling Charm Sweets
Easy French Blueberry Fig Tart
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
24 large fresh tray figs
1 cup sugar
5 tablespoons (1/2 stick) cold unsalted butter, small-cubed
1/2 cup peach jam
2 tablespoons water
Directions
1. Place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade.
2. Pulse a few times. Add the butter and pulse 10 times or until the butter is the size of peas.
3. Pour the ice water down the feed tube and pulse just until the dough starts to come together.
4. Dump onto a floured board and knead quickly into a 5-inch-round flat disk.
5. Wrap in plastic and refrigerate for exactly 1 hour.
6. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
7. On a floured board, roll the dough to a rectangle to about 14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Trim the dough with a knife to create straight edges. Put the pan back in the refrigerator for 20 minutes.
8. Remove the stem of each fig and cut them in quarters through the stem.
9. Place the figs in a preferred design onto the dough and scatter on the blueberries.
10. Sprinkle with the full cup of sugar.
11. Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking.
12. Remove the tart from the oven and immediately transfer it to a board or a clan piece of parchment.
13. In a small sauce pan, heat the peach jam with 2 tablespoons water and brush the fruit and pastry completely with the mixture.
14. Let the pastry cool, cut into squares, and serve warm or at room temperature.
Easy French Blueberry Fig Tart
Isn’t this just a fancy thing to eat. Well Yes it is!
The crispy pastry, sweet fruit, and lovely glaze will surely satisfy.
Let’s make it!
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
24 large fresh tray figs
1 cup sugar
5 tablespoons (1/2 stick) cold unsalted butter, small-cubed
1/2 cup peach jam
2 tablespoons water
Instructions
Place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times. Add the butter and pulse 10 times or until the butter is the size of peas. Pour the ice water down the feed tube and pulse just until the dough starts to come together. Turn onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
On a floured board, roll the dough to a rectangle to about 14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Trim the dough with a knife to create straight edges. Put the pan back in the refrigerator for 20 minutes.
Remove the stem of each fig and cut them in quarters through the stem. Place the figs in a preferred design onto the dough and scatter on the blueberries. Sprinkle with the full cup of sugar.
Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. Remove the tart from the oven and immediately transfer it to a board or a clan piece of parchment.
In a small sauce pan, heat the peach jam with 2 tablespoons water and brush the fruit and pastry completely with the mixture.
Let the pastry cool, cut into squares, and serve warm or at room temperature.
PIN IT
