Gluten Free Fig Tarts

Gluten Free Fig Tarts

Gluten Free Fig Tarts

An Autumn dessert idea you can't miss: learn how to make fig tart recipe, prepared with figs and dusted with icing sugar: gluten free and very easy to prepare.

October 22, 2016

Type of dish

Dietary Consideration

serves for

4

total time

2 HR 0 MIN

ingredients

Flour
220 g, gluten-free, plus extra for dusting
Baking powder
1/2 tsp , gluten-free
xanthum gum
1/2 tsp
salt
1 pinch
butter
120g, unsalted, chilled and cubed
Eggs
1 small
water
3 -4 tbsp, ice-cold
butter
2 tbsp, unsalted
figs
500 g, chopped
apple
1 cooking, cored, peeled and sliced
Caster sugar
80 g
Cinnamon
1 small stick
Calvados
2 tbsp, or Cognac
Eggs
1 small, beaten with 1 tbsp water
Icing sugar
for dusting

Preparation

For the fig tart pastry

To prepare the fig tart recipe combine the flour, baking powder, xanthan gum, salt, and butter in a food processor.

Pulse until the mixture resembles rough breadcrumbs.

Add the egg and 2-3 tbsp water, and pulse until a dough comes together around the blade; add more water if needed, pulsing to bring it together.

Turn out the pastry, knead briefly, and then pat down and shape into a disc.

Wrap with clingfilm and chill for 30 minutes.

For the fig tart filling

In the meantime, melt the butter in a large saucepan set over a medium heat.

Add the figs, apple, sugar, and cinnamon stick, and cook for about 10 minutes until soft and jammy.

Remove from the heat and stir in the calvados. Set aside to cool.

After the pastry has chilled, preheat the oven to 180°C (160° fan).

Roll out the pastry on a lightly floured surface to 0.5 cm thickness.

Cut out four even rounds and lift them into four individual baking ramekins or dishes, letting the pastry overhang their edges by about 3 cm.

Prick the bases with a fork and then fill with the fig mixture; make sure to discard the cinnamon stick.

Bring the overhanging edges of the pastry back over the filling and brush with the beaten egg wash.

Bake for 35-45 minutes until the pastry is golden-brown and cooked through.

Remove from the oven and transfer to wire racks to cool.

To serve

Once cool enough, dust the tops of the fig tarts with icing sugar before serving.

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