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fig, apple, walnut tarts

Fig, Apple, And Walnut Tarts

Buttery, crumbly, and crisp walnut shortbread crust encases a jammy fig and apple filling. Then these Fig Apple Walnut tarts are topped with a cinnamon, brown sugar, and walnut crumb.

Prep Time 30 minutes
Cook Time 35 minutes
Servings 4 tarts

Ingredients

Walnut Pastry Crust

Walnut Crumb Topping

  • cup AP Flour
  • cup walnuts
  • ½ teaspoon ground cinnamon
  • 1/3 cup brown sugar
  • 3 tablespoons butter cold and diced
  • pinch fine sea salt

Fig And Apple Filling

  • 1/2 pound figs stems removed and chopped
  • 1/2 pound tart apples peeled, cored, and chopped
  • 1 tablespoon coconut oil
  • 1/3 cup granulated sugar
  • 1 tablespoon dark brown sugar
  • 1/4 cup fresh orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. WALNUT CRUST

    To make the walnut crust, you will need a food processor. First, blitz up your walnuts until they are coarsely ground. Then add in the flour, pinch of salt, sugar, and cinnamon. Pulse it a few times to combine before adding diced up and very cold butter. Pulse until it resembles pebbles before adding the egg yolk and heavy cream. Then pulse a couple more times before dumping the mixture onto a piece of parchment paper. Use your hands to gently knead it together into a dough disc and flatten. Don’t overwork the dough, so finishing off with your hands helps to prevent too much mixing.

    Cover with a second piece of parchment and use a rolling pin to push it even flatter. Then chill it for about 15 minutes, just so it becomes easier to press into your tart shells.

    Meanwhile, preheat the oven to 350 degrees. Divide the dough into 4 and roll each out into a 5 inch circle. Place each over a tart pan and press in. Use your fingers to push it against the bottom and the sides. If the dough breaks that is ok. Just use your fingers to fix any cracks and patch it up.

    Put the tart pans onto a baking sheet. Gently prick the bottom of each crust , but do not pierce through to the bottom. Bake 10-14 minutes. Then set aside.

    WALNUT CRUMBLE TOPPING

    Either chop up or use your food processor to coarsely chop walnuts into small pieces. Then add to a mixing bowl with flour, brown sugar, sea salt, and cinnamon. Mix it up and then cut in cold butter with a pastry blender. This will also help to break down any larger pieces of walnuts. Then set this topping in the fridge until ready to use.

    FIG AND APPLE JAM FILLING

    While the walnut crust of these fig, apple, walnut tarts is chilling and baking, work on your filling. This sticky compote will not only fill your home with the the most inviting fragrance, it tastes like a dream! This filling is made up of fresh figs and apples, orange zest and juice, cinnamon, and sweet vanilla notes. Feel free to add a drizzle of dark rum in there for even more depth!

    First, wash and stem the fresh figs. Then cut them into chunks and place them into a saucepan. Add the sugars, coconut oil, cinnamon, orange juice, and zest and give it a stir to coat.

    Then put your pan on medium high heat until the fruit begins bubbling and releasing all juices. The fruit compote will have a lot of liquid at first, and once this happens, reduce the heat to medium and begin mashing the fruit. The fruit will begin reabsorbing all of that flavorful liquid and turn into a sticky and fragrant compote. Allow it to cook until it has absorbed all of the liquid, about 15 minutes. the fruit will be pulp and all of the figs will have broken down.

    Then remove from the heat and add vanilla. If you want to add a little rum, this would be the time. Then put it into a blender or clean food processor and blend to a puree. Or feel free to use an immersion blender if you have one.

    By the time the filling is ready, the tart crust will be pre-baked and ready for it. Scoop out equal portions into each of the tart shells and smooth down. Then top with the walnut topping bake for another 20 minutes. Allow to cool at room temperature until ready to serve.



Recipe Notes

To make one large tart, use a 9 inch tart pan. Blind bake for 15 minutes. Then bake the fully assembled tart for 25-30 minutes,

 

To make small tartlettes, pre-bake for about 5 minutes. Then bake the tartlettes for about 10-12 minutes.

 

Recipe twists:

Use 1 teaspoon of fresh Rosemary, chopped, in the jam filling.

Add 2 teaspoons of dark rum to filling at the time you add vanilla extract.