Fig Tart with Pecans and Goat Cheese from Jo Cooks
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Roll out the pastry dough into a circle and use it to line a 9 inch tart pan or pie pan. Cover the tart with parchment paper and some weights (like dry beans) to prevent the paper to uncover the dough. Bake for about 10 minutes. Remove the paper and the weight and bake for another 10 minutes.
Preheat oven to 360 F degrees.
In a large bowl add the flour and cold butter. Cut in the butter using a pastry blender until it resembles cornmeal. Add the water gradually and form a ball. Cover with plastic wrap and refrigerate for at least an hour.