Fig Tart

March 13, 2008

Figs are one of the oldest fruits known to man. They team well with savoury ingredients, particularly soft goats’ milk cheese or blue cheese and prosciutto slices.

They are excellent in tarts, particularly in conjunction with a frangipane filling. This isn’t a recipe for those watching their fat intake but as figs have a short season, it’s a good excuse to be indulgent.

For the cholesterol conscious, figs baked in syrup are also delicious.

Fig Tart

Pastry:
120g butter
75g icing sugar
200g flour
pinch salt
1 egg
2 tablespoons iced water

In a food processor, cream the butter and icing sugar. Add the flour, salt and egg and process again then add the iced water. Check the dough, which should stick together when pinched between finger and thumb. Form into a ball, flour lightly, wrap in plastic wrap and refrigerate for 30 minutes. Roll out and line a 28cm pie tin with a removable base. Trim the edges. Chill for a further 30 minutes.

Preheat the oven to 180C. Press some aluminium foil down onto the pastry and bake the tart case for 15 minutes.

Frangipane:
200g butter
200g castor sugar
2 eggs
200g ground almonds
25g flour
1 teaspoon of vanilla extract
2 tablespoons rose water

Cream the butter and sugar and gradually beat in the eggs and vanilla extract. Stir in the rose water. Place the ground almonds and flour in a bowl and fold in the butter mixture, till all is well combined. Refrigerate for half an hour to firm up.

Spoon the frangipane mixture into the tart shell.

8 fresh figs
juice of 1 lemon
30g castor sugar

Push the halved figs, cut side up into the filling. Sprinkle each fig with a little lemon juice and some castor sugar. Return tart to the oven and bake for about 45 minutes. The frangipane should be firm and golden but remain soft inside.

Serve warm with whipped cream or firm Greek yoghurt.

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