Fresh Fig Tarts

Fresh Fig Tartlets
{ recipe courtesy of Tartine, photo courtesy of The Tart Tart }

makes roughly 6-4 inch tartlets

tart dough:
1/2 cup + 1 Tbsp unsalted butter, room temperature
1/2 cup sugar
1/8 tsp salt
1 large egg, room temperature
1-3/4 cups all purpose flour

2 cups heavy cream, cold
4 oz. goat cheese, room temperature
1/4 cup honey
1/2 tsp vanilla extract

8 to 10 fresh figs

Using a stand mixer, mix on medium speed the butter, sugar, and salt until smooth. Mix in the egg. Stop the mixer and scrape down the sides of the bowl.  Add the flour all at once and mix on low speed until just incorporated.

On a lightly floured work surface, divide the dough into 2 equal balls and shape each into a disk about 1/2 inch thick.  Wrap in plastic wrap and chill for at least two hours or overnight.

When you're ready to line a tart pan, on a lightly floured surface, roll out a disk until it's about 1/8 inch thick.  Work quickly so the dough become too warm and unworkable.  (Refrigerate it for about 10 minutes when this happens.)  Cut out a circle larger than the old or it'll shrink during baking.  Refrigerate the shell for about 15 minutes until it is firm.  At this point, you can store your dough in the fridge for later use.

Start preheating your oven at 325 degrees.  Dock (make small holes using a fork) the bottom of the tart shell.  Bake them in the oven for about 10-12 minutes until golden brown.  Set aside to cool.

For the filling:
In the bowl of a stand mixer outfitted with the whisk attachment, whip the cream to  medium stiff peaks.  In another bowl, mix the goat cheese, honey, and vanilla and gently fold in the whipped cream.

To assemble:
Spoon the filling into the cooled shell.  Slice the figs into sixths and arrange on top of the filling.


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