An apricot glaze includes a sweet and shiny topcoat to Ina's French Fig Tart!
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French Fig Tarts
RECIPE THANKS TO INA GARTEN
Level: Easy
Total: 2 hr 40 min (includes cooling and cooling times).
Active: 35 min.
Yield: 8 portions.

Components.

For the pastry:.

2 cups versatile flour.
1 tablespoon sugar.
1/2 teaspoon kosher salt.
12 tablespoons (1 1/2 sticks) cold saltless butter, diced.
1/2 cup ice water.

For the fruit:.

24 big fresh tray figs (see Cook's Note).
1/2 cup sugar.
4 tablespoons (1/2 stick) cold saltless butter, small-diced.
1/2 cup apricot jelly (or apricot jam, heated and sieved).

Directions.

For the pastry, put the flour, sugar, and salt in the bowl of a food mill fitted with the steel blade. Pulse a couple of times to integrate. Add the butter and pulse 10 to 12 times, up until the butter is the size of peas. With the motor running, put the ice water down the feed tube and pulse simply until the dough begins to come together. Dispose onto a floured board and knead rapidly into a 5-inch-round flat disk. Wrap in plastic and cool for precisely 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and move it to the ready pan. Using a ruler and a small knife, cut the dough to a 10-by-14-inch rectangle. Cool for 15 minutes.

Get rid of the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are huge.) Location the figs in rows on the dough. Sprinkle with the complete 1/2 cup of sugar and dot with the butter.

Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Turn the pan once throughout baking. If the pastry puffs up in one location, cut a little slit with a knife to let the air out. Do not stress! The juices will burn in the pan however the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and move it to a board or tidy piece of parchment paper.

In a little pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry totally with the mix. Allow to cool, cut into squares, and serve warm or at room temperature level.

Cook's Note.

Figs sold singly in trays will be bigger than figs sold in pint baskets.

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Ina Garten's Easy French Fig Tart|Barefoot Contessa|Food Network.