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Croatian Cooking: Dalmatian Fresh Fig Tart Recipe (Dalmatinski Kolac od Smokvi)
It’s now Spring in Croatia, and that means its almost Fig season. Figs in Dalmatia are so popular, and where we live, they grow in abundance. So many, in fact, hundreds of figs are dried each summer to be enjoyed all year round. The baby donkey raises his hand daily, asking for them – one could say he is addicted! Figs are also used in making sweet treats, like this recipe for Dalmatian Fresh Fig Tart.
Fresh Fig Tarts are popular in many parts of Eastern Europe, and especially so here in Croatia.
Makes 1 (12-inch) Croatian Fresh Fig Tart
- 13 tablespoons cold butter, cut into pieces
- 1/3 cup confectioners’ sugar
- 1 1/2 cups all-purpose flour
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/2 cup + 1 tablespoon heavy cream
- 2 tablespoons honey
- 16 ripe figs (light and / or dark), washed, stemmed and cut in half
To make the tart dough: In a large bowl, combine sugar and flour and cut in butter as for pie dough. Combine egg yolk with 1 tablespoon heavy cream. Add to flour-sugar-butter mixture and bring pastry to a ball. Wrap in plastic and refrigerate for 2 hours.
On a lightly floured surface roll pastry dough to a 14-inch circle and fit into a 12-inch tart pan with a removable bottom. Return to refrigerator and chill for 30 minutes. You might have dough leftover. It’s great for small tarts.
Heat oven to 375 degrees. Top pastry with a piece of parchment paper and place pie weights or dried beans on it. Bake for 12 minutes (this is known as baking blind) or until pastry is lightly golden. Remove the parchment and pie weights.
To make the filling: Meanwhile, in a small saucepan, combine cream and honey and stir over medium heat until the honey has dissolved. Remove from heat and set aside for 5 minutes.
In a large bowl, combine figs with half the honey-cream mixture, stirring to coat. Arrange the figs on the par-baked tart shell and drizzle the remaining honey-cream mixture on top.
Bake 25 to 35 minutes or until juices are bubbling around the edge of tart. Remove from the oven and let sit for 10 minutes before removing the tart ring. Transfer to a wire rack to cool completely.
This mouthwatering recipe is thanks to Jasmina Brozović, who you can find on Google+ with the best recipes and photos from Croatia and around the world.