“The smell and taste of things remain poised a long time, like souls, ready to remind us….”
Marcel Proust
Other fresh fig recipes on PAB
Fresh Fig Tart with Vanilla Scented Frangipane
Fresh Fig & Frangipane Buckwheat Tartlets
Recipe: Honey Roasted Fig & Almond Tart
Summary: The tart was D.E.L.I.C.I.O.U.S.! Combined together, butter, brown sugar, almonds and vanilla beans deliver something special. The crust was crisp, and the tart came together beautifully. Honey roasted figs pleased the palette with the hint of orange zest. For once we didn’t need cream or creme fraiche or ice cream!
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:
- 170g shortcrust pastry {recipe follows}
- 5 rips figs
- Zest of 1 orange
- 1 tbsp clear honey
- 100gm unsalted butter, soft
- 120gm whole almonds, ground with skin
- 100g demerera sugar
- 1 egg
- 1/2 vanilla bean, seeds scraped
Method:
- Preheat the oven to 200C.
- Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 8″/20cm flan tin. Chill for 30 minutes.
- Meanwhile, cut the figs in half length ways and sit them cut side up on a roasting tray. Mix the orange zest and honey in a bowl, brush the figs pour over the figs and roast for 10-12 minutes until just soft.
- Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper {or foil} and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to 170C. Leave the pastry case to cool slightly before filling.
- Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whiz briefly to combine. Add the egg and scraped vanilla bean and whiz again until smooth. Spread evenly over the pastry case.
- Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it’s golden all over {don’t worry if the centre still seems soft – a little gooeyness is good, and it’ll firm up a bit as it cools}. Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.
- Take the tart off its base and transfer to a flat platter or board before serving.
- Serve warm or at room temperature.
Shortcrust pastry ingredients:
- 125g plain flour
- pinch of salt
- 1 tbsp demeraera sugar
- 55g unsalted butter
- 2-3tbsp chilled water
Method:
- Place all ingredients except water in food processor and process in short bursts until breadcrumb like mix.
- Add chilled water, 1 tbsp at a time, until the mixture begins to come together.
- Knead briefly so that the dough comes together. Wrap in clingwrap and chill for at least 20-20 minutes before using.
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