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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: 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: 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 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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