Published December 12, 2006.
Choosing the right type of fig, either Turkish or Calimyrna, was key to getting a tender and flavorful filling for our fig-walnut tart recipe. We created a rich and sweet dough by perfecting an egg-butter balance (one whole egg and almost a full stick of butter). Finally, we learned that, unlike other pastry doughs, pasta frolla cooks through before it fully browns, allowing us to abandon the step of prebaking the tart and making this fig-walnut tart recipe quicker to prepare.
Don’t add too much water to this dough. Add a tablespoon, process the dough, test it by squeezing a handful to see if it comes together, then add more liquid if necessary. To avoid overworking the dough, finish kneading it by hand. If you process the dough in a food processor until it comes together into a ball, the baked crust will be tough and overly crisp, not flaky and biscuit-like, which is the desired texture. See related Quick Tip for instructions on fitting the dough into the tart pan.
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