Black Mission Fig Tart Recipe

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Black Mission Fig Tart
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Ingredients
12
Count
Nutrition
4954
Calories
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Ingredients:

Directions:

  1. Trim stems off figs. Cut figs into 1/8-in.-thick slices and put in a large bowl. Bring 6 cups of water to a boil and pour over figs. Let sit 10 minutes. Drain and put figs in a large pot over medium-high heat with wine, 1 cup sugar, and 1/2 tsp. salt. Bring to a boil. Meanwhile, tie up peppercorns, cinnamon, allspice, and cloves in a 6- by 6-in. piece of cheesecloth and add to pot. Lower heat to maintain a simmer and cook until figs are soft and liquid is reduced to about 3/4 cup, about 2 hours. Remove spices and discard. Stir in vanilla. Let figs and liquid cool to room temperature.
  2. Meanwhile, in a large bowl, stir together flour, remaining 3 tbsp. sugar, and remaining 1/4 tsp. salt. Drop in butter and work it into the flour mixture with your fingertips, a pastry blender, or a fork until it resembles coarse cornmeal with some pea-size chunks. Quickly stir in 2 tbsp. very cold water until dough starts to hold together (it will still be quite crumbly). Gently knead dough 2 or 3 times in bowl, then turn onto a large piece of plastic wrap, shape into a 6-in. disk, cover with wrap, and chill for at least 1 hour and up to 3 days.
  3. Preheat oven to 350°. Place a 10-in. tart pan with a removable rim on a large baking sheet. Butter a large piece of foil. Unwrap dough and put on a floured surface. Roll dough into a 13-in. circle, turning 90° between each pass of the rolling pin to keep it from sticking. Transfer to the tart pan, allowing the dough to fall into place (if you push or stretch it, it will shrink back when baked). Trim edges 1/2 in. past rim of pan and fold down to double the thickness of the tart edge. Set foil, buttered side down, gently onto dough and top evenly with pie weights, dried beans, or rice. Bake 30 minutes. Remove weights and foil and bake until golden brown, about 15 minutes. Let cool.
  4. Arrange cooled figs in cooled crust and pour fig-cooking liquid over them. Let sit at least 1 hour (at room temperature) and up to overnight (in refrigerator). Serve at room temperature, with crème fraîche.
  5. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4953.74 Kcal (20740 kJ)
Calories from fat 2207.48 Kcal
% Daily Value*
Total Fat 245.28g 377%
Cholesterol 434.08mg 145%
Sodium 6876.3mg 287%
Potassium 489.91mg 10%
Total Carbs 661.59g 221%
Sugars 390.25g 1561%
Dietary Fiber 65.66g 263%
Protein 52.77g 106%
Vitamin A 1.7mg 57%
Iron 23.3mg 129%
Calcium 1666.5mg 167%
Amount Per 100 g
Calories 371.3 Kcal (1555 kJ)
Calories from fat 165.46 Kcal
% Daily Value*
Total Fat 18.38g 377%
Cholesterol 32.54mg 145%
Sodium 515.41mg 287%
Potassium 36.72mg 10%
Total Carbs 49.59g 221%
Sugars 29.25g 1561%
Dietary Fiber 4.92g 263%
Protein 3.96g 106%
Vitamin A 0.1mg 57%
Iron 1.7mg 129%
Calcium 124.9mg 167%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 118.7
    Points
  • 134
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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