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Recipe

French Apple and Fig Tart

Servings: 8 to 10

This crisp-edged tart celebrates fall’s most beautiful fruits. It’s excerpted from The Joys of Baking.

Ingredients

For the crust

  • 1-1/2 cups all-purpose flour
  • 3 Tbs. granulated sugar
  • 1/2 tsp. kosher salt
  • 3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces
  • 5 to 6 Tbs. ice water

For the topping

  • 1/4 cup granulated sugar, divided
  • 1/4 tsp. cardamom seeds
  • 2 small, crisp apples (about 9 oz. total), peeled, cored, halved, and very thinly sliced (I like Pink Lady, Winesap, or Cortland)
  • 10 Black Mission figs (about 8 oz.), stemmed and thinly sliced crosswise
  • 3 Tbs. unsalted butter, cut into pieces
  • 1/4 cup apricot jam, warmed and strained

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 45
  • Sodium (mg): 125
  • Carbohydrates (g): 36
  • Fiber (g): 2
  • Sugar (g): 19
  • Protein (g): 2

Preparation

Prepare the pastry

  • Whisk together the flour, sugar, and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles even, coarse sand. Alternatively, pulse the mixture in a food processor until it resembles coarse meal with some slightly large pieces. Add 4 Tbs. of the ice water tothe mixture and stir with a fork (or pulse in the processor) until a shaggy dough forms. Add up to 2 more Tbs. of water but stop before the dough gets too wet. It should just hold together when squeezed.
  • Gather the dough into a rough ball with your hands. Put a piece of plastic wrap on the counter and place the dough on it. Wrap the dough and flatten it into a 6-inch square. Refrigerate until cold, about 2 hours or up to 2 days. Alternatively, freeze the dough, well wrapped, for up to 1 month.
  • Preheat the oven to 400°F. On a lightly floured, large piece of parchment paper, using a lightly floured rolling pin, roll out the dough to a 1/4-inch-thick square (about 12 inches square). Transfer the dough, on its parchment, to a rimmed baking sheet. Freeze for 10 minutes.

Prepare the topping

  • In a clean spice blender or coffee grinder, process 2 Tbs. of the sugar with the cardamom seeds and transfer to a large bowl. Without breaking the slices, toss the apple slices in the cardamom sugar. Overlap and alternate the apple slices and fig slices in neat rows on top of the pastry, leaving a 1/4-inch bare border on all 4 sides. Sprinkle evenly with any remaining cardamom sugar and the remaining 2 Tbs. of sugar and dot with the butter pieces. Bake until the crust is deep golden brown and the fruit is tender, 40 to 45 minutes. Immediately after pulling the tart from the oven, run a flat spatula around the edges to loosen it from any caramelized sugar on the pan.
  • Brush the warm tart with the strained apricot jam. Serve warm or at room temperature.

Reviews

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Reviews (4 reviews)

  • JRH_MTL | 10/28/2019

    Fantastic and relatively quick recipe. I cut down on the sugar and the natural flavours of the two fruits were sufficient.

  • Mathwizard | 10/22/2019

    This crust is my new favorite!! It’s easy, forgiving and very crisp- you won’t be disappointed!!

  • User avater
    ArmandLewis | 10/04/2019

    Wow, so yummy!

  • Halfscouse | 09/14/2019

    Wow, so easy to make and was really delicious. With the sugar in the crust, be careful towards the end of baking because the edges can go from a perfect golden to overdone in the matter of a minute. I pulled mine out probably a minute later than I should have. Still delicious, but one corner was a bit too dark. I love how simple this is to make and how elegant it looks. With no other filling to make (like a frangipane), just layering the fruit and then the bit of apricot glaze, this took no time to put together and was a big hit. I also liked that even the next day, the pastry held up well and wasn't soggy at all. I can see this being made again and again in my house and will try different fruits along with the apples once figs aren't in season.

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