LIFE

Rye Fig Tart With Honey

We really can’t complain about the weather situation happing in Copenhagen these days. It has almost been blues skies for weeks, with a few exemption only, however, the colder autumn nights are here to stay for a while now. The other day, and this post I am only sharing because of popular demand via Instagram, I manage to put together rather lovely fig tart. It is easy to make, and can easily be prepared in advance of guests arriving and put together in minutes. I got this beautiful Gotland rye flower from my dear friends from Skagerak (their new catalogue is all shot in Gotland, remember?) and I decided that it would be perfect for this tart. And the filling is one of my favourites and to top it all of, I used fresh figs, but you can use any fruit that is in season – plums, persimmons, or berries.

So as I said, by popular demand, here is the recipe.

tart crust

  • 2 cups of coarsely ground rye flour
  • ½ cup of wheat flour
  • Pinch of salt
  • ¼ cup sugar
  • 50 g cold unsalted butter
  • ½ cup cold water

filling

  • 1 cup of crème fraiche
  • 1 cup crème cheese
  • Grated zest of 1 lemon
  • Juice of 1 lemon
  • 10 fresh figs, sliced
  • Honey, for serving

Prepare the tart crust: In a food mixer or by hand, combine flour, salt, and sugar. Add the butter, cut into cubes, and process until the mixture gathers. Do not overmix,; you want some cubes of butter to be visible, this will give the baked crust more flakiness. Gradually add the cold water until the dough comes together. Wrap the ball of dough in a plastic wrap, and chill it in the fridge for 20 minutes.

Lightly flour your work surface with wheat flour and roll out the dough for whatever size fits your tart pan, go for a ¼-inch-thickness. Prick the bottom of the dough with a fork to prevent it from rising. Refrigerate again for 15 minutes.

Meanwhile, preheat your oven to 175°C.

If you are looking to impress Mary Berry and Paul Hollywood (the judges of the great British bake off), place parchment paper on top the chilled tart shell and fill it with dried beans. If you are “just” serving the finish tart for yourself and friends (and don’t have dried beans, a baking rookie like me, sure don’t), you just pop the tart in the oven to bake for 20-25 minutes, until golden. Keep an eye on the tart, accordingly. Now allow the crust to cool completely.

Now the best part, if you ask me. The making of the filling: In a bowl, stir together all the ingredients. I told you it was simple!

Fill the cooled tart shell with the cream filling, remember to leave some for your tasting, and arrange the figs in finicky rows (you do want to impress those guest, even if they are not Mary and Paul, right?) on the top. Now serve. Oh, drizzle with honey.

 

Gem

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2 Comments

  • Reply
    Marianne
    October 3, 2016 at 10:38

    I love your pictures <3

    • Reply
      Allan
      October 3, 2016 at 14:27

      Thank you so much. Let me know if you try out the tart also…

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