Summer Fig Tart

November 09, 2017

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

Ingredients:

• 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

Method: 

• 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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