Fig & Lemon Tart as in Sunset Magazine June 1998

Submitted by: Karen Johnson
Notes: If making ahead, bake crust and filling, let cool, cover, and chill up to 1 day. Then top with figs.

Serves: 8-10

Cooking time:

Dietary guidance: v 

Tags: lemon · tart · figs ·

Ingredients

CRUST:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup (1/4 lb.) butter or margarine
1/2 teaspoon grated lemon peel
1 large egg yolk

FILLING:
3 large eggs
1/2 cup granulated sugar
1 lemon, sliced, ends and seeds discarded
1 tablespoon all-purpose flour
1/4 cup (1/8 lb.) butter or margarine, in chunks

TOPPING:
4 to 6 cups ripe figs, rinsed and stems trimmed
1 to 2 tablespoons lemon juice
Powdered sugar

Method

1. To make crust: In a food processor or a bowl, combine flour, granulated sugar, butter, and lemon peel. Whirl or rub with your fingers until mixture has texture of fine crumbs. Add egg yolk and whirl or stir with a fork until a dough forms. Pat dough into a ball, then press evenly over bottom and up sides of a 10-inch tart pan with removable rim.
2. Bake crust in a 300° oven until golden, about 30 minutes.

3. Meanwhile, make filling: In a food processor or blender, whirl eggs, granulated sugar, lemon slices, flour, and butter until lemon is finely chopped.

4. Pour filling into hot crust. Continue to bake until filling is firm when pan is gently shaken, about 12 minutes. Let tart cool.

5. Cut figs into thin slices and arrange neatly over tart filling. Sprinkle figs with lemon juice and dust with powdered sugar. Cut tart into wedges.

Nutritional Information
CALORIES 333(43% from fat); FAT 16g (sat 9.4g); PROTEIN 4.9g; CHOLESTEROL 123mg; SODIUM 164mg; FIBER 2.7g; CARBOHYDRATE 44g


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