Middle Eastern · Dessert
Baked Fig and Walnut Tart
A rustic Middle Eastern tart where fresh figs are baked cut-side up over a thin buttery pastry base, scattered with toasted walnuts, honey and cardamom until the fruit turns jammy and the edges caramelise. A cool dollop of Greek yogurt cuts through the richness at the table.
$2
20 minsPrep
24 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
300Calories
6.1gProtein
16.8gFat
34.8gCarbs
20gSugar
3.5gFiber
46mgSodium
68mgChol
4.8gSat Fat
271mgPotassium
63mgCalcium
1.6mgIron
0.2mcgVitamin B12
3.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub melted butter into the flour with a pinch of salt and the egg yolk until a short dough forms, then press it into a small 12cm tart tin, covering base and sides thinly.
2
Chill the lined tin for 15 minutes while you prepare the filling.
3
Scatter half the chopped walnuts over the tart base.
4
Arrange the halved figs cut-side up over the walnuts, packing them close together.
5
Drizzle the honey over the figs, then sprinkle with ground cardamom and orange zest.
6
Scatter the remaining walnuts over the top.
7
Bake at 190°C (375°F) for 22-25 minutes until the pastry is golden and the figs are soft and caramelised at the edges.
8
Cool on a wire rack for 10 minutes before slicing.
9
Serve warm with a spoonful of Greek yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.6 oz130g halved fig fresh
- 1.1 oz30g chopped walnut
- 0.7 oz20g honey
- 0.4 oz12g melted butter
- 1 oz28g all purpose flour
- 5/85/8 egg yolks, beaten (10g)
- 0 oz1g ground cardamom
- 0.3 oz8g zested orange
- 0.7 oz20g greek yogurt
