Fig and Lemon Tart
Notes: If making ahead, bake crust and filling, let cool, cover, and chill up to 1 day. Then top with figs.
How to Make It
Step 1
1
To make crust: In a food processor or a bowl, combine flour, granulated sugar, butter, and lemon peel. Whirl or rub with your fingers until mixture has texture of fine crumbs. Add egg yolk and whirl or stir with a fork until a dough forms. Pat dough into a ball, then press evenly over bottom and up sides of a 10-inch tart pan with removable rim.
Step 2
2
Bake crust in a 300° oven until golden, about 30 minutes.
Step 3
3
Meanwhile, make filling: In a food processor or blender, whirl eggs, granulated sugar, lemon slices, flour, and butter until lemon is finely chopped.
Step 4
4
Pour filling into hot crust. Continue to bake until filling is firm when pan is gently shaken, about 12 minutes. Let tart cool.
Step 5
5
Cut figs into thin slices and arrange neatly over tart filling. Sprinkle figs with lemon juice and dust with powdered sugar. Cut tart into wedges.
Ingredients
CRUST:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup (1/4 lb.) butter or margarine
1/2 teaspoon grated lemon peel
1 large egg yolk
FILLING:
3 large eggs
1/2 cup granulated sugar
1 lemon, sliced, ends and seeds discarded
1 tablespoon all-purpose flour
1/4 cup (1/8 lb.) butter or margarine, in chunks
TOPPING:
4 to 6 cups ripe figs, rinsed and stems trimmed
1 to 2 tablespoons lemon juice
Powdered sugar
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