Ingredients Jump to Instructions ↓

  1. For the Tartlets

  2. 12 tablespoons unsalted butter

  3. 1 1/2 cups all-purpose flour , plus more for dusting

  4. 3 tablespoons granulated sugar

  5. 1/3 cup confectioners' sugar

  6. 1/2 teaspoon salt

  7. 3/4 cup fig jam

  8. For the Topping

  9. 1/2 cup bourbon

  10. 1/2 cup granulated sugar

  11. 1 vanilla bean , split lengthwise and seeds scraped out

  12. 1 1/4 cups dried black figs, stems removed, halved

  13. Creme fraeche, for serving

Instructions Jump to Ingredients ↑

  1. Make the tartlets: Preheat the oven to 350. Melt the butter in a saucepan over low heat and cook until it browns and smells nutty, then let cool. Stir in the flour, both sugars and the salt with a wooden spoon. Sprinkle with 1 tablespoon water, if necessary, to help the dough clump together. Turn out onto a floured surface and knead three or four times, or just until the dough comes together.

  2. Scoop 1/4 cup dough into each of 6 nonstick muffin-pan cups. Press the dough down in the middle and slightly up along the sides to make a cup shape. Chill until firm, about 30 minutes. Place 1 heaping tablespoon fig jam in the center of each tartlet and bake until golden, 35 to 40 minutes. Cool slightly, then remove from the pan.

  3. Meanwhile, make the topping: Heat the bourbon , sugar, 1/2 cup water and the vanilla pod and seeds in a medium saucepan over medium heat. Add the figs and poach until they are plump and the liquid is syrupy, about 15 minutes. Serve the tartlets with the figs , their sauce and a dollop of creme fraeche.

  4. Photograph by Con Poulos


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