Fig Tart (French recipe)

Name: Fig Tart (French recipe)
Ingredients: Shortcrust pastry (classic tart or crostata recipe) 200g flour; 100g butter; 80g sugar; one egg Filling: 100g figs; 100g walnuts; 1.5 cl cognac (if you have armagnac; if not any type) 50g butter; 80g sugar; 25g flour; vanilla; a pinch of salt; 1 teaspoon of cinnamon; 3 egg whites; 3 egg yolks. Butter and flour for greasing the pan (I used baking paper).

Desert - Fig Tart (French recipe) by Daiana N. - Recipia

To prepare a delicious fig and walnut cake, the first essential step is to let the figs rehydrate. This is done the night before, when we place them in warm water, allowing them to absorb the necessary moisture. The next day, we drain the figs well in a sieve, making sure that no excess water remains. After this, we dry them as much as possible using absorbent paper. Once prepared, the figs are coarsely chopped and added to a bowl along with the walnuts, which should also be chopped but not ground, to maintain a pleasant texture. We then add the cognac, which will give a special flavor to the mixture. We cover the bowl and let the flavors infuse for about two hours. It is important to mention that, although the figs can be prepared for a double portion, they can be stored in the refrigerator in an airtight jar for about 10 days. Thus, it is not necessary to use the figs on the same day, which gives you flexibility. In the meantime, we take care of the dough. The preparation process is very simple and quick, especially if you use a food processor, but it can also be done manually in a few minutes. After we have made the dough, we roll it out on a sheet of parchment paper, which will make transferring it to the pan very easy. For the filling, we start by beating the butter until fluffy, gradually adding one third of the sugar, along with a pinch of salt and cinnamon for a flavorful taste. We continue by adding the egg yolks, one at a time, and mix well. The egg whites are beaten separately until frothy, then incorporated into the butter, sugar, and yolks mixture, being careful to fold gently, with up-and-down motions. Once we have obtained a homogeneous mixture, we add the flour, the mixture of figs and walnuts, ensuring that everything is evenly distributed. We pour the filling over the rolled-out dough and place the pan in the oven, set at 180 degrees, for about 50-60 minutes. After the cake has cooled slightly, we love to glaze it with chocolate. Personally, I make the glaze by eye, using cooking chocolate and cream for whipping, melted in a double boiler. For extra shine, I add a piece of butter and, optionally, a splash of rum essence. It is worth mentioning that during baking, the alcohol from the cognac evaporates completely, leaving only the flavor, so you don't have to worry about the alcohol content. If you prefer to avoid alcohol completely, a great alternative is rum essence. This fig, walnut, and chocolate-glazed cake will surely be a delight appreciated by all who savor it!