For this week’s Travel Picks Friday, we wanted to inspire you with Italian Cuisine and chose a scrumptious recipe for you to try out.
On the first morning of our stay in Umbria, at the Villa Fibbino, Anna made her fresh fig tart as part of our breakfast. It was love at first bite. The freshly baked dough flaked and melted in your mouth as the sweet and hearty figs reminded you that summer was fleeting and that you had to catch it at its peak.
Barbara had the brilliant idea to ask Anna if we could video – from start to finish – how this decadent dessert was prepared. Anna graciously consented, and the following morning we walked down to the fig tree and picked our fresh figs. Once in the kitchen, Anna made the preparation and presentation look so simple that we hope your results will be as spectacular as hers.
Here is the Fresh Fig Tart Recipe from Anna.
300 gr. (10 ½ oz.) Flour
100 gr. (3 ½ oz.) Sugar
1/4 Teaspoon. Dried Vanilla
1/3 Teaspoon Baking Soda
Zest of 1 Lemon
100 gr. (3 ½ oz.) Butter
2 Eggs – 1 whole, 1 Yolk
300 gr. (10 ½ oz.) Fig Jam
1 Teaspoon sugar
3 Tablespoons of sliced almonds
1 Tablespoon Powder sugar
4-6 Fresh Ripe Figs
The following recipe makes enough dough for two tarts. The dough will keep in the refrigerator for two or three days.
Begin by mixing all of the dry ingredients for the dough together (flour, sugar, dry vanilla, bicarbonate of soda). Next, add the zest of one lemon, followed by the butter.
Begin to “cut” the butter into the mixture. You do this by using two knives in opposite directions and cut the butter into small pieces.
Using your hands, mix the butter well into the dry ingredients – until the all of the butter is incorporated and the mixture resembles course sand.
Add the eggs and mix and by hand, until you can form a small ball in the bottom of the bowl.
Take the ball and wrap it in plastic wrap and put it in the refrigerator for ½ hour.
Sprinkle some flour on a flat surface. Take half of the dough and roll it into a circle about a 1/3 of an inch thick. Make it slightly larger than the baking dish.
Cut a piece of baking paper slightly larger than your 9 inch baking dish. Roll the dough onto your rolling pin and unroll the dough onto the baking paper. Roll the dough and baking paper onto the rolling pin. Unroll the baking paper and dough together, into your baking dish. Press the dough well into the pan.
Spoon the Fig Jam onto the dough. Sprinkle half of the almonds on the Jam. Peel the fresh figs and place in the center of the tart. Sprinkle the remaining almonds and teaspoon of sugar over the top of the figs. Fold the extra dough toward the center of the tart.
Place in a 325-degree pre-heated oven for 20 minutes. Remove when the dough is golden brown. Sprinkle with the powder sugar. Let cool for 20 minutes.
And now, prepare yourself for an unbelievable culinary treat.
You can also check out the video to see all the process by clicking on the image below:
This article has been written by Luke & Barbara from POV Italy, a great site for travel resources and other useful information when planning a trip to Italy. All pictures are copyrighted to Luke Wynne.