Fig- Walnut Tart with Lemon Glaze

Extra Light
  • Filippo Berio Extra Light Olive Oil
  • 1 batch Sweet Pastry Dough (click here for dough recipe)
  • 1 1/8 cups walnut halves, toasted (about 4 oz)
  • 1 pkg (8 oz) dried figs, stems removed, halved
  • 1/2 cup raisins
  • Grated zest of 1 navel orange
  • 1/2 cup honey
  • 1/4 cup bourbon whiskey or brandy
  • 1/2 tsp ground cinnamon
  • Lemon Glaze:
  • 1 cup icing sugar
  • 1 to 2 tbsp lemon juice
    • Grease 10-inch springform pan with olive oil. Cut away one-third of the dough and pat into disk; refrigerate for 10 minutes. Pat remaining dough over bottom and 1-inch up side of pan. Prick all over with fork; refrigerate for 30 minutes.
    • Roll out reserved dough between 2 sheets of floured waxed paper into 10-inch round. Slide onto baking sheet with waxed paper; refrigerate dough for 15 minutes.
    • Meanwhile, preheat oven to 375°F. In food processor, grind nuts finely. Add figs, raisins and orange zest; process until mixture sticks together like paste. In mixing bowl, whisk together honey, bourbon and cinnamon until combined. Add fig mixture; mix slowly to combine. Spoon into prepared tart pan, spreading evenly.
    • Carefully remove dough from refrigerator and peel away top sheet of waxed paper. Turn the dough round over on top of filling; carefully remove the waxed paper. Using fork, tuck edges of the top crust inside edges of bottom crust; press together edges to seal. Bake for about 35 minutes or until crust is golden; transfer to rack. Let cool.
    • Lemon Glaze: In bowl, stir together icing sugar with 1 tbsp plus 1 tsp lemon juice, adding up to 2 more tsp lemon juice if needed, to make glaze that drips off spoon when lifted. Pour over tart, spreading with back of spoon. Let set.
    • Recipe Provided by Chef Sharon Sanders

    Prep Time

    25 min


    Inactive Time

    45 min


    Cook Time

    35 min


    Total Time

    1 hr 45 min


    Servings

    12

     


    X

    Categories

    Breakfasts & Brunches

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Light

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