Fig Shortbread Tart
French Pastry recipe that works with all kinds of fruits.
- 1 Cup of powder sugar
- 2 Cups all purpose flour
- 1 Teaspoon good vanilla extract
- 3 Tablespoons corn starch
- 1/4 Teaspoon baking powder
- 6.5 Ounces of butter - or 2 sticks of butter minus 2
- 1/2 Teaspoon of sea salt
- 2 8 oz packages of cream cheese
- 3 Tablespoons of sweet condensed milk
- 1 Teaspoon lemon juice
- 1 to 2 Teaspoons of honey
In an electric mixer add the butter and turn on the machine to soften butter, then add in the powder sugar slowly.
Then add the vanilla, next scrape down the sides of the mixing bowl.
Combine all dry ingredients and mix well in side bowl
Add the dry ingredients to the wet ingredients, combine with mixer.
Lastly, knead the dough on a cutting board and smoothen out the dough getting rid of all cracks.
Using a spring form pan spread the dough all around trying to create an even layer all the way around.
Bake the shortbread at 350 for 15 to 20 minutes or until the shortbread sets and cooked through.
Check oven over every 5 minutes, using a fork poke the base of the shortbread to help stop the dough from rising too much.
Combine cream cheese, lemon juice, sweetened condensed milk & honey and mix well. Once mixed scrape down the sides of mixing bowl and then mix one last time.
Spread the filling over the cooked/cooled shortbread and place into refrigerator for one hour.
Decorate the top of the tart with figs in whatever design you like.
Fig Shortbread Tart – Le Cordon Bleu Recipe