Fig and Walnut Tart
Making this tart is an excellent place to begin if you’ve never made a free form style tart (some refer to this style of pie making as a galette). The pastry is a bit tricky at first because getting the right consistency depends so much on the flour you are using, and if you are making it by hand or with a machine. But once you get the feel and right consistency, this pastry recipe can be used in many ways to produce endless varieties of sweet or savory pies.
I love using late summer figs in tarts
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Making this tart is an excellent place to begin if you’ve never made a free form style tart (some refer to this style of pie making as a galette). The pastry is a bit tricky at first because getting the right consistency depends so much on the flour you are using, and if you are making it by hand or with a machine. But once you get the feel and right consistency, this pastry recipe can be used in many ways to produce endless varieties of sweet or savory pies.
I love using late summer figs in tarts – just make sure they are a bit on the firm side for baking…and by the way, it doesn’t matter if you use green or purple figs. I chose walnuts for this recipe because I like the way they interact with the flavor of the fig – sweet meets slightly bitter. Feel free to experiment with other nuts like almonds or hazelnuts or make a unique mixture to suit your tastes.
Difficulty: moderate
Yield: about 8-10 servings (30-cm or 12-inches)