Fig-Walnut Tart

Name: Fig-Walnut Tart
Yield: Serves 8 to 10
Cuisine: Europe, Italian
Ingredients: 1 , large egg; 1 teaspoon, vanilla extract; 1 - 2 tablespoons, water; 1 1/3 cups, unbleached all-purpose flour (about 6 2/3 ounces; 189 grams); 1/3 cup, sugar (about 2 1/3 ounces; 66 grams); 1 1/4 teaspoons, baking powder; 1/4 teaspoon, table salt; , grated lemon zest (from 1 lemon); 7 tablespoons, cold unsalted butter, cut into 1/4-inch pieces; 1 pound (454 grams), dried figs, Turkish or Calimyrna, stems removed, fruit chopped coarse; 1/4 cup, sugar (1 3/4 ounces; 50 grams); 1/2 cup, brandy; 1 cup, water; , grated orange zest (from 1 orange); 1 cup, walnuts, chopped coarse; , Confectioners' sugar for dusting

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Desserts or Baked Goods

Can tough, dried supermarket figs be turned into a tender, flavorful filling for this traditional Italian tart?

SERVES8 to 10

TIME1½ hours, plus 30 minutes freezing and 3½ hours cooling

WHY THIS RECIPE WORKS

Choosing the right type of fig, either Turkish or Calimyrna, was key to getting a tender and flavorful filling for our fig-walnut tart recipe. We created a rich and sweet dough by perfecting an egg-butter balance (one whole egg and almost a...

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