For the crust: 1 2/3 cups all-purpose flour (135 g)
1 pinch of salt
1 pinch of baking powder
3 tablespoons cold unsalted butter, cut into small pieces
3 1/2 tablespoons vegetable shortening, cut into small pieces
3 tablespoons ice-cold water
Raw kidney beans (for rolling the crust)
For the filling: 1 1/2 cups figs, washed and chopped
1/2 cup red wine (240 ml)
1/4 cup honey
For the crust: 1 2/3 cups all-purpose flour (135 g)
1 pinch of salt
1 pinch of baking powder
3 tablespoons cold unsalted butter, cut into small pieces
3 1/2 tablespoons vegetable shortening, cut into small pieces
3 tablespoons ice-cold water
Raw kidney beans (for rolling the crust)
For the filling: 1 1/2 cups figs, washed and chopped
1/2 cup red wine (240 ml)
1/4 cup honey
Prepare the crust: in a processor, combine flour, salt, and baking powder
Pulse to mix
Add butter and shortening and pulse until the mixture resembles a coarse crumb
Add ice-cold water and pulse for 8-12 times until the dough comes together
Shape into a ball and place on a floured surface
With your hands, press the dough into a disk shape
Roll out the dough to an 18 cm (7 in) diameter circle
Wrap the dough tightly in plastic wrap and refrigerate for 4 hours or overnight
Remove from the refrigerator and roll out the dough on a floured surface to a 35 cm (14 in) diameter circle
If the dough sticks to the work surface, dust with additional flour
Roll the dough into a ball and flatten slightly
Place into a buttered tart pan
Use a fork to make small holes in the bottom of the crust
Refrigerate for 30 minutes
Preheat oven to 200°C (400°F)
Line the crust with parchment paper, fill with kidney beans, and bake for 20-25 minutes or until edges are lightly golden
Remove from the oven and let cool
Then, bake for an additional 12-15 minutes or until crust is golden brown
Let cool completely before filling.
