Cut the cold butter into 1/4 inch pieces and stick them into the freezer for about 15 minutes. You want that butter CHILLED. In a food processor gently mix together the flour, sugar and salt.
Add in the cold cold butter. Pulse the food processor about 6 times to mix in the butter. Use the bread blade to do this. The dough should look like coarse meal.
Keep the food processor running and add in the ice water 1 Tbs at a time. You don't want to add too much water, just enough so the dough clumps together.
Take the dough out of the food processor and shape it into a ball and flatten it. Wrap the dough round in a piece of plastic wrap and tuck it into the fridge to chill for at least an hour.
You can keep the dough in the fridge for a couple of days if you want to get a jump on this dessert. Make sure you take out the dough 5 minutes before you're going to work with it.
Preheat the oven to 350 degrees. Dust a piece of waxed paper with gluten free flour.Place the flat round of dough on the paper, sprinkle it with a bit more gluten free flour,
Top the dough with a second sheet of waxed paper. Roll the dough out between the two sheets of waxed paper. It keeps the dough from tearing.
Place the rolled out dough into the tart pan, trim any extra crust to the rim of the tart pan.Stick the tart pan with the pie crust in it for 30 minutes. This crust has got to be kept cool.
Butter a big piece of tin foil. Here are some pictures of the process taken back when I was baking an apple tart. Different fruit, same steps.
Place the foil, buttered side down into the pie crust and up the sides.
Fill the pie shell with dry raw rice, beans or pie weights. Back when I was baking the apple tart I used dried garbanzos, I used them again this time also.
Pop the tart pan onto a baking sheet and bake it in the oven for about 20 minutes.Take the foil and beans out the crust.
Poke holes in the bottom of the crust with a fork then bake for another 10 minutes. Take the crust out of the oven and raise the temperature to 375 degrees.
Grind 3/4 cup of walnuts to a fine meal.
In a medium bowl, mix 4Tbs of unsalted butter together with 1/3 cup of sugar.Add in an egg.
Add in 1 Tbs of gluten free flour and beat it all together. Fold in the ground walnuts.
Spread this mixture into the bottom of the pie crust.
Once this has been spread on the bottom of the crust, quarter the clean fresh figs.
Arrange the quartered figs on the top of the ground walnut mixture.
Arrange them in a circle, pointy ends of the figs heading toward the center.
Just like this
There! Pop the tart into the oven for about 35 minutes, or until the tips of the figs turn a bit crispy.
Place the tart on a cooling rack, then slip the rim of the tart pan off
Serve it up.
- 1.0c Gluten free flour blend
- 1.0 Stick of cold butter
- 1.0tsp Kosher salt
- 2.0Tbsp Sugar
- 4.0Tbsp Ice water
- 0.0c Ground walnuts
- 0.0c Sugar (for filling)
- 4.0Tbsp Room temperature butter
- 1.0 Egg
- 24.0 Large fresh figs
- An 11 inch tart pan