Summer holidays are coming to an end & those of us who work in education are doing a last catch up before we are back to work.
With beautiful summer fruits about, I decided on a fresh fig tart as my contribution.
This is a recipe by Rick Stein.
Croatian Fresh Fig Tart
For the pastry
170g plain flour, sifted & extra for dusting
pinch of salt
100g unsalted butter, cubed
50g caster sugar
1 egg yolk
50ml double cream
For the filling
6thsp clear honey
6 large, or 7 medium, or 8 small fresh figs, stems trimmed, halved.
For the pastry - mix the flour, salt & butter until it resembles breadcrumbs, then stir in the sugar. Mix the egg yolk & cream & add to the mixture so it forms a dough. On a floured surface, roll out the pastry & use it to line a round 26cm loose bottomed flan tin. (I had to chill mine first then roll it out).
Line the pastry case with baking parchment, fill with baking beans or rice & bake for 10 minutes. Remove the paper & beans & cook for a further 3 minuted. Take out of the oven & lower the heat to 160C.
Soften the mascarpone with the honey in a pan over a low heat.
Pour into the pastry, then lay the figs on top, cut side up. Bake for 30 min until just starting to turn golden at the edges. Cool to room temperature before removing from the tin & cutting to serve.
This is the tart, baked & cooling on the rack. I backed it on a baking tray in case it leaked (it didn't) and it looks so good.
Then off to my lovely friend who had set a gorgeous girlie table for us for supper ...
Individual chicken breasts with bacon, cheese & a spicy sauce, vegetables & roast potatoes - heaven!
Then pudding & coffee time .... heaven ... the fig tart was delicious
The tart at our girlie supper with some vanilla ice-cream - it was so good but very rich - something I will definitely make again.
Thank you for stopping by, I always appreciate your comments.