Filippo Berio Fig- Walnut Tart with Lemon Glaze
Grease 10-inch springform pan with olive oil. Cut away one-third of the dough and pat into disk; refrigerate for 10 minutes. Pat remaining dough over bottom and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at filippoberio.com.
Cooking tools:
- Food processor
- Springform pan
- Rolling pin
- Cooling rack
- Oven
- Refrigerator
- Baking sheet
- Fork
- Mixing bowl
- Whisk
- Spoon
- Wax paper
- Measuring spoon
- Microplane
Ingredients
- Filippo Berio Extra Light Olive Oil
- 1 batch Sweet Pastry Dough (click here for dough recipe)
- 1 1/8 cups walnut halves, toasted (about 4 oz)
- 1 pkg (8 oz) dried figs, stems removed, halved
- 1/2 cup raisins
- Grated zest of 1 navel orange
- 1/2 cup honey
- 1/4 cup bourbon whiskey or brandy
- 1/2 tsp ground cinnamon
- 1 cup icing sugar
- 1 to 2 tbsp lemon juice
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