Sunday Suppers The Cookbook | FIG TART w/ honey

This beautiful - and super easy recipe comes from our new and long awaited cookbook entitled Sunday Suppers Recipes + Gatherings. Enjoy !

FIG TART  w/ honey

serves 6 

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This tart is quite lovely, and it is one that you can prepare in advance. To do so, pre-bake your tart shell and mix the filling earlier in the day; store your filling in the refrigerator, then assemble the tart just before serving. You will likely have some of these ingredients on hand from the rest of the meal preparations for this menu. The filling is one of my favorites and has a perfect balance of sweet and tart. Figs may not be available to you at the moment - you can top this tart with any fruit that is in season—plums, persimmons, or berries would be lovely.

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TART CRUST

2 cups all-purpose flour, plus extra for dusting

Pinch of salt

¼ cup sugar

1 cup (2 sticks) cold unsalted butter, cut into small cubes

½ cup ice water

FILLING

1 cup crème fraîche

1 cup cream cheese, softened

2 tablespoons sugar

Grated zest of 2 lemons

Juice of 1 lemon

15 to 20 fresh figs, sliced

Honey, for serving

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Prepare the tart crust: In a food processor or by hand, combine the flour, salt, and sugar. Add the chilled butter cubes and process until the mixture resembles a coarse meal. Do not overmix; you want to retain some chunks of butter in order for the baked crust to be nice and flaky. Gradually add the ice water until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for 20 minutes.

Lightly flour your work surface (preferably a cold surface), and roll out the dough to form a ¼-inch-thick rectangle, about 5 × 14 inches. (If the dough cracks while you’re rolling it, just pinch it back together.) Fit the dough into a 4½ × 13¾-inch tart pan (preferably nonstick). Cut off any excess dough. Prick the bottom of the dough with a fork to prevent it from rising. Refrigerate the tart shell for 15 minutes.

Meanwhile, preheat the oven to 350°F.

Place parchment paper on top of the chilled tart shell and fill it with pie weights or dried beans. Bake for 20 to 25 minutes, until golden. Allow the crust to cool completely.

Make the filling: In a bowl, stir together the crème fraîche, cream cheese, sugar, lemon zest, and lemon juice. Fill the cooled tart shell with the cream filling, and arrange the figs in rows on top. Serve immediately, drizzled with honey.