Baked tart should have a nice caramel color.
fan the fig quarters into a pleasing pattern, sprinkle with sugar and dot with butter and bake.
The ingredients are simple but taste complex.
Using local product while in Italy is always fun for me.
I go to the market everyday and pick the most beautiful and freshest ingredients to play in the kitchen with.
One day I spotted the biggest figs I have ever seen and decided that they would be perfect in a tart.
I have to say that the tart was wonderful, it actually tasted like a gourmet fig newton in the end.
My friend Forrest came to visit and I offered him a slice with his espresso, needless to say he finished off half the tart.
Italian Fig Tart
preheat the oven to 400 degrees
1 1/2 cup all purpose flour
1 tablespoon sugar + 2 tablespoons sugar
4 tablespoons cold butter cut into 1 inch cubes + 1 tablespoon butter
1/4 cup olive oil ( I got mine from a local press, 2 blocks away, gotta love Italy)
1/2 cup ice water.
In a cuisnart or kitchenaid put in flour, sugar, salt and 4 tablespoons butter + oil. mix on medium speed until it becomes a crumby mixture.
Slowly add ice water until the dough pulls together.
Place in the fridge and start on the figs.
slice the figs into quarters, roll out the dough and place into the tart pan, arrange fig quarters on the dough in a fan pattern.
Sprinkle 2 tablespoons sugar + 1 tablespoon cubed butter on top of the fig arrangement.
Put into a 400 degree oven for 1 hour, or until the figs and dough are nicely browned, they should be a nice shade of caramel.
cool and serve.