Lemon and Honey Tart with Walnut Crust and Honeyed Figs

 

 

Lemon and Honey Tart with Walnut Crust and Honeyed Figs

from: Bon Appétit Desserts Cookbook

Ingredients:

Crust
1 1/3 cup all purpose flour
1/3 cup walnuts
2 Tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 1/2 Tablespoons (or more) ice water

Filling
3/4 cup buttermilk
1/3 cup fresh lemon juice
2 large eggs
2 Tablespoons all purpose flour
1/2 teaspoon finely grated lemon peel
1/2 cup honey

Topping
6 fresh figs, cut crosswise (or pitted plums, cut lengthwise) into 1/4-inch slices
1 Tablespoon honey
1/4 cup walnuts, toasted, chopped

Directions:

Crust
Mix flour, walnuts, sugar, and salt in processor. Add butter, pulsing until mixture resembles coarse meal. Whisk egg yolk and 1 1/2 tablespoons ice water in small bowl to blend; add to dry ingredients and process just until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball, flatten into disk. Wrap in plastic and chill at least 1 hour.

Butter and flour 9-inch-diameter tart pan with removable bottom. Roll out dough disk on floured surface 1/8-inch-thick round. Transfer to tart pan. Press crust onto bottom and up sides of pan. Trim edges, reserve trimmings. Freeze crust 30 minutes.

Preheat oven to 350 degrees F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Continue to bake until crust is golden, about 20-25 minutes longer. Repair any cracks in crust with reserved dough. Cool crust. Maintain oven temperature.

Filling
Whisk buttermilk, lemon juice, eggs, flour, and lemon peel in bowl. Add honey and stir until dissolved. Pour into crust. Bake until filling is set, about 30 minutes. Cool tart in pan on rack. Chill until cold.

Topping
Arrange figs atop tart. Drizzle with honey and sprinkle with walnuts.