Recipe Spotlight: How to Make a Delicious Fig and Peach Tart

This seasonal dessert merges the vibrant flavors of ripe figs and sweet peaches, creating an enticing Fig and Peach Tart that embodies the essence of Mediterranean cuisine. The combination of these fruits not only provides a delightful taste but also offers a visually appealing centerpiece for any dining occasion.

The tart features a versatile pastry crust that is easy to prepare, requiring just a few minutes to mix before a chilling period of one hour. The use of demerara sugar, noted for its large, light-brown crystals and rich flavor, enhances the crust, though it can be substituted with turbinado sugar if desired.

Adjustments to the sugar content in the filling can be made based on the ripeness and sweetness of the fruits. If the fruit is particularly sweet, the amount of sugar can be reduced. Conversely, if the peaches and figs are under-ripe, increasing the sugar will help achieve the desired sweetness.

This Fig and Peach Tart is equally delightful when served warm or at room temperature, making it a versatile dessert option. It pairs exquisitely with a scoop of vanilla bean ice cream or a dollop of whipped cream, adding an element of indulgence. Furthermore, this tart makes for a satisfying accompaniment to morning coffee.

Figs, which are typically in season from late summer to early fall, can be sourced from specialty grocery stores such as Whole Foods and Trader Joe’s. Here is the complete recipe for those who wish to recreate this delightful dessert.

Recipe for Fig and Peach Tart

For the pastry:
– 2 cups all-purpose flour, plus more for dusting
– 1/4 cup demerara sugar
– 1/4 teaspoon salt
– 1/2 cup plus 2 tablespoons cold unsalted butter
– 1 extra-large egg yolk (reserve white for glazing)
– 1 tablespoon cold water

For the filling:
– 2 ripe and sweet small peaches
– 5 ripe figs
– 1 teaspoon vanilla extract
– 1/2 teaspoon cinnamon
– 1 tablespoon lemon juice
– 1/2 cup demerara sugar
– 3 tablespoons cornstarch

For the glaze:
– 1 extra-large egg white, lightly beaten
– 2 tablespoons demerara sugar

To prepare the pastry, combine flour, sugar, salt, and butter in a large bowl, mixing until it resembles breadcrumbs. Beat the egg yolk with cold water and add to the mixture, forming a soft ball of dough. Wrap in plastic and refrigerate for one hour.

Preheat the oven to 400 degrees Fahrenheit. Slice the peaches and quarter the figs, tossing them with vanilla, cinnamon, lemon juice, demerara sugar, and cornstarch. Roll out the chilled pastry into a circle, arrange the fruit in the center, fold the edges over, and brush with beaten egg before sprinkling with sugar.

Bake for approximately 40 minutes until the pastry is a rich golden-brown color. Serve warm or at room temperature for an exquisite dessert that highlights the delicious interplay of fresh fruit flavors.

This Fig and Peach Tart not only encapsulates the essence of fresh, seasonal ingredients but also serves as a delightful addition to any culinary repertoire, allowing home chefs to celebrate the flavors of the Mediterranean.

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