Fig tart with yogurt and cinnamon

Adding chopped hazelnuts enriches the cake without weighing it down. Don't waste leftover egg whites: reuse them to prepare many tasty recipes.

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fig tart
  • difficulty: low
  • Preparation time: 30 - 40 minutes
  • Rest time: at least 30 minutes
  • Cooking time: 30 minutes

September is the month of figs, delicious, sugary fruits bursting with flavor and precious minerals. Their market presence is so brief that it's not worth dwelling on their undeniable calorie content, but rather taking advantage of their nutritional properties and enjoying their deliciousness. Figs also pair well with savory dishes (the combination of figs and salami is well-known and exquisite).

We've prepared a tart, a version of the most classic dessert, entirely dedicated to this fruit. Tart is usually made with jam, but why not try a version with fresh figs? They're also very decorative!

Ingredients (for 6 servings)

  • 100 grams of flour with ancient grain bran (Gentil Rosso)
  • 100 grams of ancient grain flour (Gentil Rosso)
  • 40 grams of butter
  • About 40 grams of yogurt (1/3 of a jar)
  • 80 grams of sugar
  • 2 egg yolks
  • 1 teaspoon cinnamon powder
  • ½ large jar of fig jam
  • 5 fresh figs
  • Chopped hazelnuts (optional)
  • 1 baking pan approximately 20-22 cm in diameter

Preparation

  • For this tart we thought of a shortbread less sweet and a little lighter: pour the flours into a bowl, add the cold butter cut into pieces and start kneading.

fig tart 1

  • When the butter Once it appears well mixed with the flour, add the sugar, cinnamon, and then the egg yolks. Knead everything together.
  • Pour a third of the yogurt into the mixture and let it absorb, then gradually add more, in small amounts each time, so as not to overdo it.

black cherry tart 4

  • You should obtain a soft but dry dough that doesn't dirty your hands.

fig tart 5

  • Wrap it in cling film (or, as I do, in a reusable silicone lid) where it will rest for at least half an hour.

fig tart 6

  • After this time, take the dough, select about two-thirds of it, and roll it out with a rolling pin. My advice: roll it out on a sheet of parchment paper, so it'll be quick to transfer to the baking pan.
  • Spread a very thin layer of the mixture on the surface Jam Figs.

fig tart 8

  • Sprinkle with chopped hazelnuts (or other dried fruit).

fig tart 9

  • Cover half of the cake surface with a few generous spoonfuls of fig jam.
  • Wash or peel the fresh figs, cut them into wedges and arrange them on the other half of the cake.
  • With the remaining dough, form little rolls to create the classic lattice on the part with the jam, and to arrange the edge around it.

fig tart 10

  • Transfer to a preheated oven at 180° for about half an hour, or until the pastry is golden brown.
  • Remove the cake from the oven and let it cool before enjoying it.

fig tart 11

Our recommendations

For this recipe, we used ancient grain flours: these are low-gluten cereals with a distinctive, pleasant flavor. They come from plants that fell into disuse at the beginning of the last century because they were less profitable and more challenging to grow.

We chose to replace part of the butter with yogurt in order to obtain a lighter and more delicate pastry, and to limit the sugar since figs are very sweet fruits.

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