Tender buttery crust, crumbly walnut streusel and roasted fresh figs makes the most delicious portable hand tart!
Not a galette!
Not a pie!
Not a tart!
Not a pop tart!
Is hand tart even a thing? If not, we just made one!!
The base dough is very similar to a galette or a pie crust( with a secret ingredient,shhh!) then topped off a with dry walnut crumble and then sliced fresh figs!
A perfect snack or serve with some whipped cream for dessert!
Not the easiest of recipes but well worth the effort! Let’s go through the process, shall we?
Make the tart base just as you would a pie crust( although store bought pie crust should work here). You will find an unusual suspect here – A yolk! It adds an incredible tenderness to the dough! The dough is super easy to work with and doesn’t stick as much! Although a little dusting of flour often is required to ensure that it does not stick to the counter.
Next, make the walnut crumble- Mix all ingredients with your finger tips, that’s it! (To crush walnuts, add walnuts into a medium ziplock bag and crush with a rolling pin) Spread evenly over the chilled dough.
Now comes our star ingredient… FIGS! I decided to mix it up , so I sliced 8 figs and cut remaining 4 into wedges. You totally don’t have to do this! Slice/ quarter/ chop/… feel free to design your way!
Finally, some turbinado sugar rain or drizzle. This not only adds a touch of sweetness but also aids in caramelizing the figs! YUMMO!!!
Dough after being processed…..
Wrapped and ready to chill….
Cut, chilled again and awaiting a crumbly top….
All set to bake….
Fig Walnut Hand Tarts
Tart base dough:
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cold, chopped
1 large egg yolk
1/4 cup ice cold water
1 cup walnuts, finely crushed
1/4 cup sugar
1/4 cup all purpose flour
1/4 cup unsalted butter, room temperature
1/4 teaspoon salt
12 large fresh figs, sliced thick
5 tablespoons turbinado sugar
To make tart base dough,
Combine flour, sugar and salt in a food processor, process for 10 seconds. Add chopped butter pulse 10-15 times. Add egg yolk and water, pulse another 10-15 times until all ingredients are thoroughly incorporated. The dough would be crumbly and hold together well, if pressed with hand.
Transfer dough onto the counter, gather together(pressing gently) to form a fairly smooth ball. Wrap dough in plastic and let chill in refrigerator for one hour.
Line a baking sheet with parchment paper.
Lightly dust the counter with flour, roll dough into a 12-inch square(keep moving the dough and dust as required) . Cut into 3 x 5 inch rectangles, gather dough and re roll to get 8 rectangles. Place on the parchment lined baking sheet, spacing evenly. Place baking sheet in the refrigerator for an additional hour.
To make walnut crumble,
Mix all ingredients with your finger tips until thoroughly combined.
To assemble tart,
Preheat oven to 400 degrees f.
Spread walnut crumble evenly over the tart base, place fig slices and sprinkle turbinado sugar.
Bake for 30-40 minutes, until golden brown.
Cool pan on a wire rack, dust with confectioners sugar before serving.
Serve at room temperature
Makes 8 tarts