FIG AND WALNUT TART – Recipe by Piero Benigni – This tasty and delicate sweet depends on the summer availability of figs but it is a must when they are in your garden or in the grocer store. It can be enjoyed at various times of the day and is easily prepared in an hour or a little more.

Fig and walnut tart
  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time45 Minutes
  • Serving6
  • Cooking methodOven
  • CuisineItalian

Ingredients for 6 people

  • 600 gfigs (21 oz)
  • 30 gsugar (1 oz)
  • 30 gwalnut kernels (1 oz)
  • 90 gbiscuits (Petit type, 3 oz)
  • 3 spoonsrum
  • 1 pinchsalt
  • butter (and flour for the mold)

Tools for the fig and walnut tart

  • Oven
  • Cooker
  • Pan (large, 28 cm or 11″ diameter)
  • Chopping Board
  • Knife
  • Fork
  • Wooden Spoon
  • Mold for tart, 24 cm or 9″ diameter
  • Scale

The recipe is easy and requires no special skill, just follow quantities and directions. Figs must be good, ripe and sweet. The biscuits should be of the Petit or similar type and their job is to adsorbe the fig moisture. Once crumbled, the half will be mixed to figs, the other will be spread on the pie crust base to form a floor. You can substitute them with same weight of breadcrumbs. The walnut kernels can be substituted by same weight of pine nuts or almonds. The liquor addition is at your taste and increases the final smell. You can use rum, whiskey or cognac. Alcohol will fully evaporate during cooking and baking. If you prefer, avoid liquor. Added sugar is low, so taste when suggested in the recipe and add some more if needed. This tart is made with a ready made roll of shortcrust pastry or pie crust in the U.S.. If you prefer, prepare it by yourself.

Getting ready

  1. Peel and roughly chop figs. Weight and chop kernels. Put biscuits into a plastic bag and crush with a meat pounder or the bottom of a bottle. Weight sugar, prepare liquor in a glass. Have everything on hand. Grease and flour the tart mold (24 cm or 9″ diameter).

    The ingredients of this tart

Cooking the fig and walnut tart

  1. Fig and walnut tart

    Use a large pan to let fig water evaporate better. Put over medium heat, add figs, heat up. When softened (about 3-4 minutes) mash with a fork. Add sugar, liquor, chopped walnuts and a pinch of salt. Mix well, add half of the crumbled biscuits. Stir, let the mixture reduce for some minutes. If remaining watery, add a spoonful of breadcrumbs. Taste and if necessary add some sugar. Turn off, let cool.

    Cooking the mixture

  2. Fig and walnut tart

    Unroll crust pie, place well centered on the pan with baking paper topside. Gently remove paper and push pastry down. Leave the excess, repeatedly prick base with a fork. Evenly spread remaining half of crushed biscuits, spoon the mixture, level, spread evenly .

    Trim pastry excess, derive strips, fold rim over dough. Put in preheated not fan-assisted oven at 175 °C (340 °F), heat above and below, position below halfway up. Bake 45 minutes or until light brown of pastry and surface is dry if touched. Remove from oven, let cool 30 minutes, remove from mold. Sprinkle with a little icing sugar before serving. It keeps well for 2 days, even at room temperature. Can be frozen, with a 3 months shelf life.

    Preparing the mold: fig mixture is cold and ready

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