Easy French Blueberry Fig Tart
This easy French Blueberry Fig Tart is a fall dessert that will bring the smiles to all partakers.
Originally Published October 5, 2019 | Updated October 5, 2023
Easy French Blueberry Fig Tart
Occasions To Serve This tasty Tart
- Fall Brunch
- Thanksgiving
- October Book Club
- Fall Potluck
This is a great desert for the holidays! How about a few Joy tips…
Easy French Blueberry Fig Tart Recipe
Ingredients
For The Crust
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup ice water
For The Topping
- 24 large fresh tray figs
- 1 cup sugar
- 5 tablespoons (1/2 stick) cold unsalted butter, small-cubed
- 1/2 cup peach jam
- 2 tablespoons water
Instructions
Make The Crust
Place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade.
Pulse a few times. Add the butter and pulse 10 times or until the butter is the size of peas.
Pour the ice water down the feed tube and pulse just until the dough starts to come together.
Dump the Easy French Blueberry Fig Tart crust mixture onto a floured board and knead quickly into a 5-inch-round flat disk.
Wrap in plastic and refrigerate for exactly 1 hour.
Make The Blueberry and Fig Topping
Preheat the oven to 400°F.
Line a sheet pan with parchment paper. Set aside.
Remove the stem of each fig and cut them in quarters through the stem downward.
On a floured board, roll the Fig and Blueberry Tart dough to a rectangle to about 14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Trim the dough with a knife to create straight edges. Put the pan back in the refrigerator for 20 minutes.
Place the figs in a preferred design onto the dough and scatter on the blueberries.
Sprinkle the blueberry and figs evenly with the full cup of sugar.
Bake for 45 minutes to 1 hour, or until the pastry is browned and the figs are slightly browned. Rotate the pan once during baking.
Remove the blueberry and fig tart from the oven and immediately transfer it to a board or a clean piece of parchment.
In a small saucepan, heat the peach jam with 2 tablespoons water and brush the fruit and pastry completely with the mixture.
Let the pastry cool, cut into squares, and serve warm or at room temperature.
Easy French Fig and Blueberry Tart
Ingredients
FOR THE CRUST
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 12 tablespoons 1 1/2 sticks cold unsalted butter, diced
- 1/2 cup ice water
FOR THE TOPPING
- 24 whole figs
- 1 cup blueberries
- 1 cup sugar
- 5 tablespoons 1/2 stick cold unsalted butter, small-cubed
- 1/2 cup peach jam
- 2 tablespoons water
Instructions
THE CRUST
- Place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade.
- Pulse a few times. Add the butter and pulse 10 times or until the butter is the size of peas.
- Pour the ice water down the feed tube and pulse just until the dough starts to come together.
- Dump the Easy French Blueberry Fig Tart crust mixture onto a floured board and knead quickly into a 5-inch-round flat disk.
- Wrap in plastic and refrigerate for exactly 1 hour.
THE TOPPING
- Preheat the oven to 400°F.
- Line a sheet pan with parchment paper. Set aside.
- Remove the stem of each fig and cut them in quarters through the stem downward.
- On a floured board, roll the dough to a rectangle to about 14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Trim the dough with a knife to create straight edges. Put the pan back in the refrigerator for 20 minutes.
- Place the figs in a preferred design onto the dough and scatter on the blueberries.
- Sprinkle evenly with the full cup of sugar.
- Bake for 45 minutes to 1 hour, or until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking.
- Remove the tart from the oven and immediately transfer it to a board or a clean piece of parchment.
- In a small saucepan, heat the peach jam with 2 tablespoons water and brush the fruit and pastry completely with the mixture.
- Let the pastry cool, cut into squares, and serve warm or at room temperature.
Nutrition
Be Sure to Try These Delightful Coconut Creamsicles! Click Here for the Recipe!
