The Classic Delight of Dalmatian Fig Tart (Dalmatinski Smokvenjak)
Let's explore a sweet staple from the Dalmatian coast, the heart of Croatia - Dalmatinski Smokvenjak, or what we fondly call the Dalmatian Fig Tart. This dessert has been rooted in its coastal origins, an endearing delicacy born from the region's abundant fig and almond trees. Now, it captivates taste buds internationally, spreading the joy of the rich, earthy flavors that define this Balkan gem.
The Dalmatian Fig Tart has surely made a delightful mark in the dessert scene, tantalizing with an inviting aroma, and wooing the palates with a unique flavor profile. Eaten either as a pick-me-up snack or as a grand dessert, this fig tart is a versatile dish that fits right into any meal of the day. Its recipe allows for a range of ingredients, offering a broad canvas to paint dietary preferences on.
Our version of Dalmatian Fig Tart starts with a signature crust, made with all-purpose flour and cold butter, lovingly bound with egg yolk, water, and a dash of vanilla. Topped with a filling of finely chopped dried figs that have melded beautifully with notes of brandy or rum, almonds, Selo Olive Oil, lemon zest, and cinnamon - this tart is pure indulgence. A light brush of olive oil on top, rounded off with a sprinkle of coarse sugar, gives the tart a lovely finish.
Common Queries about Dalmatian Fig Tart
Can you replace dried figs with fresh ones?
Most definitely! If you have fresh figs ready, they can be a fantastic substitute for dried figs in the recipe. However, adjust the moisture accordingly, since fresh figs carry their own juice.
Can there be a vegan alternative to the tart dough?
Certainly! To make a vegan version of the tart dough, replace the unsalted butter with vegan margarine or coconut oil, and swap the egg yolk for a flaxseed egg (1 tablespoon of ground flaxseed with 3 tablespoons of water).
Why is the tart dough crumbly?
If your tart dough is crumbly, it might be lacking enough moisture to bind it together. The dough needs to adhere to itself when pressed. If it's too crumbly, consider adding a bit more cold water to achieve the right consistency.
Some parts of the tart brown too fast in the oven. What to do?
If certain parts of your tart start to brown prematurely, use strips of aluminum foil to cover these sections and prevent them from burning or over-browning.
Our Dalmatian Fig Tart, made richer with Selo Olive Oil, is a hearty representation of its roots. Enjoy this sweet gem from the Croatian culinary treasure chest!