Fresh Fig and Limoncello Tart Recipe
Homemade pie crust is always best, but if you’re short on time, you can use the ready-made version. The tart will still be wonderful.
1 1/4 cups flour
1/2 teaspoon salt
2 tablespoons shortening
6 tablespoons butter
1/3 to 1/2 cup ice water
1 to 2 pounds fresh figs, stems removed and quartered lengthwise (12 -15 small or 9-12 medium)
2/3 cup whole almonds
1 cup sugar
7 tablespoons melted butter
1/4 cup heavy cream
zest of 1 lemon
1/2 cup limoncello liqueur
- Crust: Mix the flour and salt in the food processor.
- Cut the butter in chunks and process with the shortening until it looks like cornmeal.
- Add the water and process just until it forms a ball.
- Place the dough on a lightly floured pastry cloth or other floured surface.
- Refrigerate the dough for one hour.
- Place a sheet of foil inside the crust, top with dry beans, and bake blind in a preheated 400° oven for 8 minutes.
- Remove from the oven and remove the beans and foil.
- Arrange the fig quarters decoratively over the surface of the tart crust.
- Reduce the heat to 350°
- Filling: Place the almonds and sugar in the bowl of a food processor; process until very finely chopped.
- Add the melted butter, cream, lemon zest, and egg; process until well-mixed.
- Add the liqueur and process for a second or two; pour over the figs.
- Bake 20-30 minutes or until the filling is set. Cool before cutting into 12 wedges.
Amount Per Serving
Calories 406 Calories from Fat 208
Percent Total Calories From: Fat 51% Protein 6% Carb. 43%
Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 10 g
Cholesterol 129 mg
Sodium 254 mg
Total Carbohydrate 43 g
Dietary Fiber 1 g
Sugars 24 g
Protein 6 g
Vitamin A 15% Vitamin C 6% Calcium 0% Iron 5%
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