- 1 cup flour
- ¼ teaspoon baking powder
- ½ cup sugar
- Pinch salt
- Zest of 1 orange
- ½ cup butter (1 stick)
- 1 tablespoon milk
- 1 ½ pint fresh Black Mission figs (about 1 ½ pounds)
- 3 tablespoon fig preserve (or apricot preserve)
- 1/4 cup sugar
Roll out the dough into a rough rectangle and transfer it to a baking sheet.
Allow it to rest in the fridge until you are ready to bake.
Preheat the oven to 350F. Sprinkle the extra sugar over the figs and then bake the tart for about 30mins or until the pastry is crisp and the figs are soft and juicing a little.