Tart with fig jam

To prepare the fig tart, start by making the fig and vanilla jam. Peel your figs 1 and cut them into 4 pieces 2, then place them in a large pot along with the water 3, stir, and bring to a boil.

Meanwhile, using a vegetable peeler, peel half a lemon 4, keeping the peels aside, and extract the juice, straining it from the seeds 5. Once the fig mixture has reached a boil, add the sugar and lemon juice to the pot 6.

Finally, add the lemon peel, half a vanilla bean, and its seeds 7 (to extract them, simply cut the bean and scrape the seeds with a small knife). Continue cooking the fig jam, stirring occasionally, and skimming 8 until it reaches a temperature of 219°F (use a kitchen thermometer to measure the correct temperature). At this point, remove it from the heat and discard the vanilla bean and lemon peels 9.

Pour it into a bowl to cool 10 and in the meantime, prepare the shortcrust pastry. Place the sifted flour, a pinch of salt, and cold refrigerator butter cut into cubes 11 in a food processor. Blend everything until you obtain a sandy mixture 12,

then transfer it onto a work surface (or into a bowl) and add the sifted powdered sugar and lemon zest 13. Create a well in the center and pour in the egg yolks. Mix everything with a fork 14, then continue working the dough with your hands for a few minutes 15, until it becomes compact but not too warm.

Shape it into a loaf, wrap it in plastic wrap 16, and place it in the refrigerator for at least 30 minutes. At this point, take the shortcrust pastry and roll it out on a lightly floured surface 17 until you obtain a circle about 0.4 inches (1 cm) thick 18.

Using a rolling pin, lift the rolled-out pastry, and place it in a circular tart pan with a diameter of 9 inches 19. Press it lightly with your hands to make it adhere to the mold and trim the excess pastry with a small knife 20. Knead the leftover pastry 21 and set it aside.

Prick the base of the tart with the prongs of a fork 22 and pour in the now-cold fig jam 23. Roll out the remaining pastry to a thickness of about 0.4 inches and, using a fluted pastry wheel, cut strips about 0.8 inches (2 cm) wide 24.

Then place them on the tart first horizontally and then vertically to form diamonds 25. Brush the surface of the pastry strips with the previously beaten egg 26 and bake in a preheated static oven at 356°F for 30 minutes (if using a fan oven, bake at 320°F for about 20 minutes). Once out of the oven 27, let it cool slightly and serve your fig tart.