Fig & Date Tarts

Name: Fig & Date Tarts
Ingredients: 3 3/4 cups flour; 1/4 cup powdered sugar; 1 1/4 cups (2 1/2 sticks) butter, chopped; 3 None egg yolks; 2 tbsp milk; 8 None fresh figs, quartered; 6 None fresh dates, quartered; 2 None eggs; 6 None egg yolks; 1/4 cup granulated sugar; 1 tsp vanilla extract; 2 1/2 cups light cream

12 ingredients

7 steps

Ingredients

3 3/4 cups flour
1/4 cup powdered sugar
1 1/4 cups (2 1/2 sticks) butter, chopped
3 None egg yolks
2 tbsp milk
8 None fresh figs, quartered
6 None fresh dates, quartered
2 None eggs
6 None egg yolks
1/4 cup granulated sugar
1 tsp vanilla extract
2 1/2 cups light cream

Directions

1

Place flour, powdered sugar and butter in the bowl of a food processor; process until mixture resembles breadcrumbs. Add egg yolks and milk; pulse until mixture almost comes together. Turn dough onto a floured surface; knead until smooth. Divide dough in half; shape into discs. Wrap discs in plastic wrap; refrigerate 30 mins.
2

Roll out each disc on a lightly floured surface until large enough to line two 9-inch round tart pans with removable bottom. Press pastry into bottom and side of pans; trim edges. Freeze 30 mins.
3

Meanwhile, preheat the oven to 375°F.
4

Place tart pans on baking pan. Line pastry with parchment paper and fill with dried beans or rice. Bake for 10 mins; remove paper and beans. Bake for 10 mins or until lightly browned and dry. Cool.
5

Meanwhile, for the filling, beat eggs, egg yolks, granulated sugar and vanilla extract in a large bowl with electric mixer until thick and creamy. Beat in cream until combined.
6

Divide figs and dates among crusts. Top evenly with filling.
7

Bake tarts for 50 mins until custard is set, swapping trays from top to bottom halfway through cooking. Serve tarts warm or cold.