Fig And Lemon Tart

Recipe Ingredients

3/4 cup	46g / 1.6oz	All-purpose flour - plus
1 tablespoon	15ml	All-purpose flour
1/4 cup	15g / 0.5oz	Whole wheat flour - plus
2 tablespoons	30ml	Whole wheat flour
2 tablespoons	30ml	Granulated sugar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground cinnamon
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Vegetable oil
3 tablespoons	45ml	Ice water
11 1/4 oz	319g	Dried figs - quartered
1 tablespoon	15ml	Lemon zest - grated
1/2 cup	118ml	Fresh lemon juice
1/4 cup	49g / 1.7oz	Granulated sugar
1		Egg yolk - lightly beaten
3 tablespoons	45ml	Granulated sugar
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	All-purpose flour
1 tablespoon	15ml	Cornstarch

Recipe Instructions

To prepare crust, in small bowl, whisk together all purpose flour and whole wheat flours, the sugar, salt and cinnamon. Add oil; work in with fingers until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms soft dough. Gather dough into a ball; wrap in plastic wrap.

Refrigerate until chilled, 1 hour.

Preheat oven to 400F.

Roll dough between 2 sheets of wax paper into a 9 inch square. Fit dough into an 8 inch square tart pan with removable bottom, pressing to form a stand-up rim; prick all over with fork.

Bake until light gold, about 18 minutes. Cool on wire rack.

To prepare figs, in medium saucepan, combine figs, 1 cup water, the zest, juice and sugar; bring to a boil. Reduce heat to low and simmer until figs are soft, 20 minutes. Remove from heat; cool.

To prepare filling, lightly beat yolk in medium bowl; set aside.

In small saucepan, combine 1/2 cup water, the sugar, juice, flour and cornstarch. Bring mixture to a boil and cook until slightly thickened, 3 minutes.

Stir 3-4 tablespoons of the mixture into yolk. Add yolk mixture to saucepan, stirring over low heat, until thickened to a custard-like consistency, about 2 minutes. Spoon filling into cooled crust.

Spoon fig mixture evenly over filling. Cool completely on wire rack before cutting into 12 pieces.

Source:
Weight Watchers Magazine January 1996

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.