Fig-Walnut Tart

Name: Fig-Walnut Tart
Total time: 330 min
Ingredients: 1 large egg; 1 teaspoon vanilla extract; 1 - 2 tablespoons water; 1 1/3 cups unbleached all-purpose flour (about 6 2/3 ounces/189 grams); 1/3 cup sugar (about 2 1/3 ounces/66 grams); 1 1/4 teaspoons baking powder; 1/4 teaspoon table salt; grated lemon zest (from 1 lemon); 7 tablespoons cold unsalted butter, cut into 1/4-inch pieces; 1 pound (454 grams) dried figs, Turkish or Calimyrna, stems removed, fruit chopped coarse; 1/4 cup sugar (1 3/4 ounces/50 grams); 1/2 cup brandy; 1 cup water; grated orange zest (from 1 orange); 1 cup walnuts, chopped coarse; Confectioners' sugar for dusting

www.americastestkitchen.com

Can tough, dried supermarket figs be turned into a tender, flavorful filling for this traditional Italian tart?

Keywords

Desserts or Baked Goods
Italian
Europe
Fruit
Fruits & Vegetables
Tarts

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Food processor
Tart pan
Rolling pin
Offset spatula
Cooling rack
Oven
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Saucepan
Mixing bowl
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Spoon
Parchment paper
Plastic wrap
Measuring spoon
Chef's knife
Refrigerator
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Ingredients

1 large egg
1 teaspoon vanilla extract
1 - 2 tablespoons water
1 1/3 cups unbleached all-purpose flour (about 6 2/3 ounces/189 grams)
1/3 cup sugar (about 2 1/3 ounces/66 grams)
1 1/4 teaspoons baking powder
1/4 teaspoon table salt
grated lemon zest (from 1 lemon)
7 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 pound (454 grams) dried figs, Turkish or Calimyrna, stems removed, fruit chopped coarse
1/4 cup sugar (1 3/4 ounces/50 grams)
1/2 cup brandy
1 cup water
grated orange zest (from 1 orange)
1 cup walnuts, chopped coarse
Confectioners' sugar for dusting