Fig Shortbread Tart

Published: Jul 15, 2017 · Modified: Feb 10, 2021 by Steven Pennington · This post may contain affiliate links | disclosure policy

The beautiful Fig Shortbread Tart, the perfect combination of textures and sweetness. This recipe offers all the sweetness you would want in a dessert without the overt sweetness that can ruin a dish. Taking simple ingredients and transforming them into something special is the art of pastry and baking.

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The main ingredients of butter, sugar & flour are usual characters in pastry & baked desserts. The ability to create a tender tart crust is really what we want in a great recipe. Tender tart dough with naturally sweet figs. This is what makes this dessert spot on good...

What is ShortBread?

Shortbreadis abiscuittraditionally made from one partwhite sugar, two partsbutter, and three parts flour. Other ingredients like groundriceorcornflourare sometimes added to alter the texture. Modern recipes also often deviate from the original by splitting the sugar into equal partsgranulatedandicing sugarand may add a portion ofsalt. Shortbread is different fromshortcake, though they are similar: shortcake can be made using vegetable fat instead of butter and usually has a chemicalleavening agentsuch asbaking powder, which gives it a different texture. Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals. Shortbread originated inScotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs. McLintock.Shortbread is widely associated with Christmas andHogmanayfestivities in Scotland, and the Scottish brandWalkers Shortbreadis exported around the world.As a Scottish brand, shortbread is sometimes packaged in atartandesign, such asRoyal Stewart tartan.

What are Figs?

The common fig tree has been cultivated sinceancient timesand grows wild in dry and sunny areas, with deep and fresh soil; also in rocky areas, from sea level to 1,700 meters. It prefers relatively light free-draining soils and can grow in nutritionally poor soil. Unlike other fig species,Ficus caricadoes not always require pollination by a wasp or from another tree but can be pollinated by thefig wasp,Blastophaga psenesto produce seeds. Fig wasps are not present to pollinate in colder countries like the United Kingdom.

The plant can tolerateseasonaldrought, and theMiddle EasternandMediterranean climateis especially suitable for the plant. Situated in a favorable habitat, old specimens when mature can reach a considerable size and form a large dense shade tree. Its aggressive root system precludes its use in many urban areas, but in nature helps the plant to take root in the most inhospitable areas. The common fig tree is mostly aphreatophyte that lives in areas with standing or running water. It grows well in the valleys of the rivers and ravines saving no water, having a strong need for water that is extracted from the ground. The deep-rootedplant searches groundwater, inaquifers,ravines, or cracks in the rocks. The fig tree, with the water, cools the environment in hot places, creating a fresh and pleasant habitat for many animals that take shelter in its shade in the times of intense heat.

Figs are just plain beautiful in my opinion. Sweet, delicate, floral scented and tender to the bite

📖 Recipe

Steven Pennington

French Pastry recipe that works with all kinds of fruits.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine French

Ingredients

Shortbread:

▢ 1 cup powder sugar
▢ 2 cups purpose flour
▢ 1 teaspoon vanilla extract
▢ 3 tablespoon corn starch
▢ ¼ teaspoon baking powder
▢ 6.5 oz butter 2 sticks of butter minus 2 tbps
▢ ½ teaspoon sea salt

Filling

▢ 2 8 oz cream cheese
▢ 3 tbps condensed milk
▢ 1 teaspoon lemon juice
▢ 1 to 2 tablespoon =honey

Instructions

In an electric mixer add the butter and turn on the machine to soften butter, then add in the powder sugar slowly.
Then add the vanilla, next scrape down the sides of the mixing bowl.

Dry Ingredients

Combine all dry ingredients and mix well inside the bowl
Add the dry ingredients to the wet ingredients, combine with mixer.
Lastly, knead the dough on a cutting board and smoothen out the dough getting rid of all cracks.
Using a springform pan spread the dough all around trying to create an even layer all the way around.

Baking

Bake the shortbread at 350 for 15 to 20 minutes or until the shortbread sets and cooked through.
Check oven over every 5 minutes, using a fork poke the base of the shortbread to help stop the dough from rising too much.

Filling

Combine cream cheese, lemon juice, sweetened condensed milk & honey, and mix well. Once mixed scrape down the sides of the mixing bowl and then mix one last time.
Spread the filling over the cooked/cooled shortbread and place it into the refrigerator for one hour.
Decorate the top of the tart with figs in whatever design you like.

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