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Parve
Easy
1 Hour, 30 Minutes
Diets 
As a child, I loved the fall, and I always looked forward to Rosh Hashanah, especially the new seasonal fruits. I began making this jam streusel tart about 20 years ago. I’ve played around with different fruits and found this caramelized fig filling delicious and upscale. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.
2 cups all-purpose flour, such as Glicks
1/4 cup sugar
1/4 cup Haddar Dark Brown Sugar
1/4 teaspoon salt
8 ounces (225 grams) margarine, cubed and lightly softened
2 tablespoons Gefen Honey
1 13-ounce (370-gram) jar jam of your choice (like pomegranate or plum)
2 tablespoons nondairy butter
2 tablespoons brown sugar, such as Haddar
1 teaspoon vanilla
2 pints figs, washed and halved
1 cup all-purpose flour, such as Glicks
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
2 ounces (55 grams) margarine, cubed
1 egg, beaten
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place dry ingredients into a large bowl. Add margarine to the bowl and mix. Press into an 11-inch (28-centimeter) fluted pan with a removable bottom.
Bake for 20 minutes or until lightly browned. Brush with honey.
Spread jam evenly over the entire crust.
In a nonstick pan, heat margarine, sugar, and vanilla until simmering.
Add fig halves, cut side down, and cook about three to four minutes until caramelized. Flip and cook two more minutes.
When cool, place figs in the jam in a circular design.
In a medium bowl, mix together the first five ingredients. Add egg, and mix together lightly to make a crumble. Top figs with streusel topping.
Bake tart for about 45 minutes or until jam is bubbly. Cool before serving.
Serve with a scoop of vanilla ice cream and drizzle with caramel sauce, if desired.
Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.
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