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.