Fig Tart with a Turkish Twist

Merhaba!

I’ve just returned from a wonderful, but all too short long weekend in Bodrum, Turkey. I can’t believe it’s been more than three years since I’ve visited my favorite “homeland.”

I was a guest of Slow Food Bodrum and participated and taught a baking class as part of the 3^rd Annual Karaova Grape Harvest Festival. It was a fantastic foodie event that I’ll have to tell you about in more detail soon.

But first, here’s the recipe I made for the event and I’m sharing with you now. You can use any kind of fruit in the tart – Turkish figs, grapes, pears, berries – you name it. Also, if you live in Turkey or can get your hands on them, feel free to use ground up apricot kernels – which give the tart a yummy almondy flavor!

Afiyet olsun!

Joy

Joy’s Basic Sweet Tart Dough 

Yields: approx. 2 tart shells 9-10-inch size

255      g.         butter, soft 

200      g.         granulated sugar 

¼         tsp.      salt 

2          ea.       large eggs 

500      g.         flour, sifted 

Using a stand mixer or hand blender, cream together the butter, sugar and salt with a paddle until smooth.  

Add eggs, one at a time, scraping down sides of bowl until mixture is smooth. Add the flour and mix on low until incorporated.  

Shape dough into two flat disks and wrap in plastic wrap. Chill for at least 30 minutes before rolling out. 

Using a rolling pin, roll out dough on a floured surface and cut into a circle. Line the selected tart pan with baking paper and lightly spray with a non-stick spray. Press the dough into the selected tart pan. Allow to chill at least 30 minutes before baking. (This step will prevent the tart from shrinking during baking.) 

Dough scraps can be pressed together, refrigerated and reused one more time.

Fragipane Filling

For 1 tart shell

230      g.         butter, soft

230      g.         granulated sugar

230      g.         ground almonds/hazelnuts (mixture is nice) Or you can substitute ground Turkish apricot kernels. In Turkey, these apricot “seeds” are much cheaper than nuts.

3          ea.       large eggs

50        g.         plain flour

Optional:         lemon or orange zest, finely grated

Approx. 1 kilo fresh fruit such as figs or plums

Cream butter, sugar and ground nuts together.

Add eggs and flour and zest, if using. Cream until well blended.

Spread over the bottom of a tart shell. Layer fruit on top.

Bake at 170C for 45 minutes to 1 hour. Cover the top of the tart with aluminum foil towards the end of the baking if the top is getting too browned. The tart is done when you insert a skewer or knife tip into the center of the tart and it comes out clean.

Serve tart at room temperature.

This is one of the tarts I made while in Bodrum using the ground up apricot kernels.