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Summer fig tart

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Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Dessert, Snack
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

For the dough:
  • 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
  • 1/3 C (1.40 oz) (40 gr) confectioners sugar
  • 1 egg, medium size
  • 1 egg yolk
  • 2 tsp (0.33 fl oz) (10 ml) vanilla extract
  • 1 2/3 C (7.80 oz) (220 gr) all purpouse flour
  • 1 tsp (0.17 oz ) (5 gr) salt
For the cream:
  • 1 1/2 C (11.80 oz) (335 gr) cream cheese or mascarpone cheese
  • 1/2 C (4.23 oz) (120 gr) whipping cream
  • 4 tbsp (2.02 fl oz) (60 ml) Honey or agave syrup
  • 10 - 12 fresh figs, ripe cut into 4 pieces lenghtwise

Method
 

For the dough:
  1. In a big bowl, using an electric mixer or a hand whisk, cream together the butter and confectioners sugar for 3 minutes until you get a lighter in color and fluffy mixture.
  2. Add in the egg and egg yolk and vanilla extract and beat for 1 minute until integrated.
  3. Mix in the flour and salt and combine using a rubber spatula to get a soft dough.
  4. Wrap the dough in kitchen plastic wrap and let it rest in the fridge for 1 hour.
For the cream and baking:
  1. In a big bowl, place the cream cheese (or mascarpone) along with the whipping cream and honey and mix using a hand whisk or electric mixer for 2 minutes until a soft cream forms. Put in the fridge until needed.
  2. Preheat the oven to 375º F (180º C) and line a big baking sheet with parchment paper.
  3. Once the dough has rested, take it out of the fridge and roll it out on a clean and floured surface until you make a rectangle of about 1/4 inches (1/2 cm) thick.
  4. Make some decorations on the edges of the dough if you want to and prick the dough with a pork a little so it doesn't rise as much when baking.
  5. Bake the dough for 15 minutes until it is lightly golden brown. Tak it out of the oven and let it cool down completely.
  6. Spread the cream on top of the tart and then place the fig pieces on top. Eat straight away for the ultimate summer treat.

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