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Summer Fig Tart

Summer Fig Tart

Preparation: 15 mins  |  Cooking: 45 mins  |  Serves 6


  • 14 ounces ripe green figs
  • 1/4 cup superfine sugar
  • 11/2 cups rum
  • sweet butter, for greasing
  • 11 ounces Pie Crust dough
  • all-purpose flour, for dusting
  • 3 tablespoons plum jam


  • Cut the figs into fourths, without peeling, and place in a bowl.
  • Sprinkle with the sugar and half the rum and set aside for about 1 hour.
  • Preheat the oven to 350°F.
  • Grease an 8-inch tart pan with butter.
  • Roll out two-thirds of the dough into a circle on a lightly floured counter and place
  • in the prepared tart pan.
  • Prick the base with a fork, cover with aluminum foil and fill with baking beans.
  • Bake for about 20 minutes, then remove from the oven but do not switch it off.
  • Remove the foil and beans and let cool.
  • Drain the figs and arrange them on the base of the tart shell.
  • Combine the jam and remaining rum in a small pan and heat gently, stirring frequently, until smooth.
  • Gently pour the mixture over the figs. Shape the remaining dough into very thin rolls and arrange in a lattice over the tart and as piping around the edge, pressing gently to seal.
  • Bake for about 10 minutes, then remove from the oven and let cool.

Source: 'The Silver Spoon' available in-store at the Triggerfish Cookshop. 

About the book: The Silver Spoon was first conceived and published by Domus, Italy’s famed design and architectural magazine in 1950. It has sold 1 million copies in eight editions. With over 2000 recipes, it is regarded as the most successful Italian cookbook of all time and a very popular wedding gift in Italy.

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