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Fresh Fig Tart with Shortbread Crust
Ingredients
For The Shortbread Crust:
1 ½ Cups AP Flour
Pinch Salt
½ Cup Powdered Sugar
¾ Cup Cold Butter Cut Into Cubes
For The Fig Filling:
3 Pints Fresh Black Mission Figs
½ to ¾ Cup Sugar Depending On Sweetness Of Figs and Your Taste
2 Tbs AP Flour
Zest of ½ An Orange (Optional)
For The Shortbread Crust:
- Lightly grease a 9” or 10” tart pan with a removable bottom
- Place flour, salt and powdered sugar into a food processor and mix
- Add cold butter and process until it forms clumps but not a ball of dough
- Press up sides of pan then fill in the middle
- Freeze for 30 minutes before filling with the figs
- NOTE: You may have a little dough left over. Wrap and freeze.
For The Fig Filling:
- Take the stems off of the figs then slice into quarters lengthways
- Toss all the ingredients together
- Place in the crust and bake at 350 degrees until crust is golden and filling is bubbly 45 minutes to 1 hour
- Allow to cool before serving
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