Ina Garten's Easy French Fig Tart | Barefoot Contessa | Food Network
An apricot glaze adds a sweet and shiny topcoat to Ina's French Fig Tart!
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French Fig Tarts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 40 min (includes chilling and cooling times)
Active: 35 min
Yield: 8 servings
Ingredients
For the pastry:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the fruit:
24 large fresh tray figs (see Cook's Note)
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small-diced
1/2 cup apricot jelly (or apricot jam, heated and sieved)
Directions
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and transfer it to a board or clean piece of parchment paper.
In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature.
Cook’s Note
Figs sold singly in trays will be larger than figs sold in pint baskets.
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Ina Garten's Easy French Fig Tart | Barefoot Contessa | Food Network
ITALIAN GLUTEN-FREE FIG, ALMOND OLIVE OIL CAKE (Baked in Tuscany Italy)
This episode is dedicated to the beauty and decadence of the fig. Come into the garden in Tuscany as we pick fresh sweet figs and then into my cucina to bake the most easy and delicious almond, olive oil and fig cake for summer. I have made it all bilingual so you can learn Italian and follow along with the phrases on screen. Hope you enjoy it. You can find many more videos on my channel about how I learned Italian and moved to Italy. Making these episodes alone is very time consuming and expensive and if you would like to support my work, you can find my Patreon page here:
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THE FIG CAKE RECIPE IS HERE:
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2 *AMAZING* FIG RECIPES ‣‣ for breakfast & dessert
Not sure how to use fresh figs? We're showing you two amazing fig recipes that are easy to make, healthy, and also naturally gluten-free! We've got a delicious vegan oatmeal recipe, plus the most decadent fig cake out there. These recipes are perfect and show you how to use fresh figs in your own recipes!
- ALMOND BUTTER & FIG OATMEAL:
- GLUTEN-FREE FIG CAKE:
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✧ FREE MEAL PREP GUIDE ✧
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PRODUCTS MENTIONED:
olive oil:
honey:
maple syrup:
almond flour:
quinoa flour:
cinnamon:
rolled oats:
hemp seeds:
almond butter:
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Chocolate Fig Banana Bread: POV Italian Cooking Episode 99
Chocolate, bananas and figs come together for an incredibly decadent bread in this video. Every slice of this quick bread delivers a mix of flavors that partner together for a slice of heaven!
See how I make Chocolate Fig Banana Bread in episode 99 of POV Italian Cooking!
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Fig Banana Bread Recipe - Bindu Bakes
In this yummy, sweet, and delicious recipe, you will be sure to be satisfied. Instead of many bananas, we replaced them with figs (but we used also 1 banana!). It is healthy, and you will approve of this flavorful snack. Make sure to hit the Subscribe and like button, hit the bell icon, and share this video! Thank you!
2912 Fig and Zucchini Bread
Makes two loaves
3 large eggs
1-½ cups sugar
¾-cup olive oil or sunflower oil
1-tablespoon vanilla or Fior di Sicilia extract
2 cups well-dried shredded zucchini
2 cups unbleached all purpose flour
2-teaspoons cinnamon
¼-teaspoon ground cloves
2-teaspoons baking soda
1-teaspoon salt
½-teaspoon baking powder
1-cup chopped walnuts
1-cup diced fresh or dried figs
Grated zest, one large lemon
Preheat the oven to 350F
Grease two 8-inch loaf pans with butter and dust the pans with flour, shaking out any excess. Set aside.
In a large bowl, beat the eggs with a mixer until light and fluffy looking. Beat in the sugar a little at a time. Beat in the oil and extract. Stir in the zucchini.
Sift the flour, cinnamon, cloves, baking soda, salt and baking powder together.
Combine the egg and flour mixture until well blended Gently stir in the nuts, lemon zest and figs. Divide mixture and fill the loaf pans ¾-full
Bake 45 minutes to 1 hour or until a cake tester comes out clean and the tops are firm to the touch. Cool to room temperature before removing from the pans. Perfect with tea or when you have too much zucchini!