Swiss Tart with Seasonal Fresh Figs

Say hello to this delicious, seasonal Swiss Tart with Fresh Figs! With bon COOK you can create and cook amazing recipes like this one for any occasion. Make your gathering something special and try it today - you won't regret it!

Prep Time 10

Bake Time 35

Total Time 45

Equipment

Ingredients

SWISS TART

▢ 5.30 oz (150 g) butter (Softened | At Room Temperature)
▢ 4 eggs (Large)
▢ 5.30 oz (150 g) sugar
▢ 7 oz (200 g) all-purpose flour
▢ 1 Tbsp (12 g) baking powder
▢ 1/16 tsp (0.38 g) sea salt
▢ 1 lime zest (Original Recipe uses a Lemon)
▢ 9 figs (Washed | Halved)

TOPPINGS

▢ 1 Tbsp (12 g) sugar (Finishing)
▢ 1 Tbsp (15 g) butter (Finishing)
▢ 8 figs (Washed | Halved)

Instructions

Place your Fluted Tart Mold on the top of your Medium Perforated Baking Sheet. Set aside
Preheat oven to 350F/180C.

SWISS TART PREPARATION

In a small bowl cream your butter with a spatula. Set aside.
5.30 oz butter
In a mixing bowl, using a handheld mixer, beat the eggs together with the sugar until light and fluffy. Add the softened butter, all-purpose flour, baking powder, sea salt and lemon zest. Mix until combined.
4 eggs, 5.30 oz sugar, 7 oz all-purpose flour, 1 Tbsp baking powder, 1/16 tsp sea salt, 1 lime zest
Pour the batter into your Fluted Tart Mold, raising the edges around using an offset spatula. Then, arrange the halved figs on top. Sprinkle the sugar and the thinly sliced butter.
9 figs, 1 Tbsp sugar, 1 Tbsp butter

BAKE!

Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your tart from 28 minutes). It is ready when the toothpick inserted into the center comes out clean.
Once your Swiss Tart with Fresh Figs is out of the oven, let it cool down for about 30 minutes. Then, lift to unmold, serve and Enjoy with powdered sugar and extra figs on top. Bon Appétit!
8 figs

Nutrition

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