Fresh Fig Tart
Serves: 1 (9-inch) tart
  • ⅔ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • 1 pound fresh figs, stemmed and sliced crosswise
  • 2 tablespoons fresh lemon juice
  • 1 (14.1-ounce) box refrigerated piecrusts
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • 2 tablespoons sparkling sugar
  1. Preheat oven to 400°.
  2. In a medium heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, lemon zest, salt, cardamom, and nutmeg; stir in figs and lemon juice. Cook over medium heat, stirring frequently, until thickened, 7 to 10 minutes. Remove from heat.
  3. Unroll 1 piecrust, and press into bottom and up sides of a 9-inch round removeable-bottom tart pan. Spoon fig mixture into prepared crust.
  4. On a lightly floured surface, unroll remaining piecrust. Cut dough into 1-inch-wide strips. Place 4 dough strips horizontally on tart, spacing evenly apart. Fold back alternating strips, and place 1 dough strip vertically across horizontal strips; unfold folded strips. Fold back alternating horizontal strips, and place another vertical strip across first strips, spacing evenly. Unfold horizontal folded strips, and fold back alternating horizontal strips. Place another vertical strip across first strips, spacing evenly. Unfold horizontal folded strips. Trim dough strips even with pan.
  5. In a small bowl, whisk together egg and 1 tablespoon water; brush onto dough, and sprinkle with sparkling sugar.
  6. Bake for 20 minutes. Cover edges of crust with foil, and bake until crust is golden brown and filling is bubbly, 15 to 17 minutes more. Let cool completely in pan on a wire rack. Remove tart from pan before serving. Store in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at