How to enjoy figs? How about pairing figs and ham in a tart! The indulgence of a succulent ripe fig is extraordinary. The soft and squashy fruit is full of seeds, but the seeds are so small they just add to the unique texture that makes fresh figs so sought after. Most varieties are strongly sweet, so they get used in desserts.
That works, of course, but I also like to use that honey-like sweetness to cut sharper savory flavors. Below you’ll find a great way to highlight figs’ sugary way with tangy and salty pairing.
While the recipe calls for a pint of fresh figs, the amount is fairly flexible. Larger figs can be quartered instead of halved; fewer figs can be sliced and stretched to cover the tart’s surface.
Lighter-colored Adriatic or Kadota figs will work here. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.
Figs have a short season in early summer and the main season from late summer until fall. I have paired figs and prosciutto in a tartine and it was simply delicious! Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs.
California figs are available from June through September; some European varieties are available through autumn.
Figs range dramatically in color and subtly in texture depending upon the variety. The majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year.
Ingredients
- 1½ cups all-purpose flour
- ½ cup whole wheat flour
- 8 ounces cold butter diced into chunks 1cup
- 3 tablespoons cold water
- ½ teaspoon salt
- 3 eggs plus 2 yolks
- 8 Prosciutto ham slices
- 1 cup crème fraîche
- 1 camembert
- Salt and pepper to taste
- Honey a drizzle
- 8 figs halved, cut sides brushed with a little oil
Instructions
- First make the pastry. Add the two cups of flours into a food processor with ½ teaspoon salt and the diced butter. Pulse until you can’t feel any lumps. Mix the egg yolks with and 3 tablespoons cold water, then add this into the machine while you pulse again until the pastry comes together.
- Put the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 9″ tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hour.
- To make the filling, peel and cut in large pieces the camembert cheese; beat the eggs with the crème fraiche, season with salt and pepper.
- Heat oven to 200 C. Bake your pastry with pastry weights for 15 minutes, remove the baking beans and paper, then bake for a further 15 minutes until golden. Reduce the oven temp to 180 C. Sit the fig halves on top, cut side up, drizzle with some honey, place the cheese and add the eggs mix and bake on the middle shelf for 45 minutes or until the tart is golden brown.
- Place the tart on a cooling rack and when it is cool down place the ham slices over!
I really love this combination and every time I come by some figs I try to do it, last year I did a Ricotta, honey, figs and Prosciutto Tartine (Open face sandwich) Here it is:
6 thoughts on “Prosciutto ham and figs tart”
What a fun tart! We had some leftover figs a couple of weeks ago and Laura wrapped halved figs in prosciutto and then topped ’em with a dallop of goat cheese. This tart totally reminds me of that creation. If I can find figs again (hard to do that in our area), then I’m totally making this tart! Looks amazing, Gaila!
David!! I know it’s really hard to come by some decent figs, I don’t know why!! but I do love this combination when I find figs!!
Yes, gorgeous tart!! We were certainly riding that same fig and prosciutto train together!! Such a perfect combination of sweet and salt! Brava, milady!!
Thank you Annie!! I was really happy to found your recipe in my inbox today!! Gave me the feeling that after all I am not alone!! hahaha Hugs!
WOW! This tart is amazing Gaila! Such fantastic flavors all in one recipe and I’ll have to get my little hands on some fresh figs and try this ASAP! I buy camembert from a local dairy farm and am picking some up tomorrow too. Yay! Hope you have a happy Thursday, my friend 🙂
Karrie!! Thank you fr stopping by! I am glad that my recipe gave you something to do for the weekend!! Hugs my dear!