Ina Garten's Easy French Fig Tart | Barefoot Contessa | Food Network
An apricot glaze adds a sweet and shiny topcoat to Ina's French Fig Tart!
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French Fig Tarts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 40 min (includes chilling and cooling times)
Active: 35 min
Yield: 8 servings
Ingredients
For the pastry:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the fruit:
24 large fresh tray figs (see Cook's Note)
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small-diced
1/2 cup apricot jelly (or apricot jam, heated and sieved)
Directions
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and transfer it to a board or clean piece of parchment paper.
In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature.
Cook’s Note
Figs sold singly in trays will be larger than figs sold in pint baskets.
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Ina Garten's Easy French Fig Tart | Barefoot Contessa | Food Network
Homemade Fig Newtons - Fun Snack Recipes For Kids - Weelicious
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Homemade Fig Bars on Weelicious
Preparing your child's school lunch every day can be a daunting task. Here I show you a simple, fun, and delicious recipe for school lunch or after school snack. To find more school lunch inspiration, check out my book Weelicious Lunches!
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Homemade Fig Newtons - Fun Snack Recipes For Kids - Weelicious
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Video by Mike Ervin
Music by Beth Weber
Recipe: Chef Kevin Belton's Homemade Fig Newtons
Tomorrow is National Fig Newton Day! We're celebrating one of my favorite cookies by making them at home.
Fig Newtons Cookies Recipe • Soft and Chewy! - Episode 470
Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Fig Newtons Cookies recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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Fig Energy Bar | 3 ingredients-10 mins | No Baking, No Flour, No Sugar | Cookie
Fig Energy Bar with only 3 simple ingredients in 10 minutes!
No Baking, No Flour, No Sugar | Fig Bar | Energy Bar | Fig Cookie | Cookie
Ingredients:
• Dried Figs - 1.5 cups
• Walnut - 1 cup
• Unsweetened cocoa powder - 2 tbsp
Method:
1. Cut fig into small pieces.
2. Process it into a blender until it turns into a smooth dough.
3. Transfer it to a bowl.
4. Coarse grind the walnuts.
5. Add the walnuts to the fig mixture.
6. To it add cocoa powder.
7. Combine well and make a dough.
8. Take any mold according to the thickness of the bars you prefer.
9. Line it with the parchment paper.
10. Place the mixture in the bowl and press well using hands.
11. Next use a spoon to spread uniformly.
12. Cover with cling wrap.
13. Chill it in the refrigerator for 2 hours.
14. After 2 hours peel off the parchment paper & cling wrap.
15. Cut into bars or squares.
Enjoy it !
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Fig Bars - Sweet and Savory Meals
Learn how to make Fig Bars - a delicious treat with a buttery crust, a sweet filling made with dried figs, brown sugar, and crunchy walnut and oats topping. This homemade recipe for these fig snack bars with no artificial flavors is the perfect treat to give the kids instead of a candy bar and they taste absolutely delicious. You can make them gluten-free, dairy-free, and vegan certified by just changing one or two ingredients.
????INGREDIENTS????:
Crust:
1/2 cup butter softened - use margarine or I can't believe its butter! for vegan bars
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
Filling:
1/4 cup granulated sugar
1/4 cup brown sugar packed
1 cup boiling water
18 oz dried Mission figs chopped - 2 cups
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar packed
6 tablespoons cold butter
1/2 cup quick-cooking oats
1/4 cup walnuts finely chopped - optional
???? PRINT RECIPE & DIRECTIONS HERE????????????????????????:
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Sweet and Savory Meals
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Suite 414
Parsippany, NJ 07054, USA
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