I mean it has egg for protein, cream for calcium, sugar for energy, fruit for fibre what else do we need, right??
Fig tart
I’m shamelessly flogging you the same tart I made for my birthday, but with fresh figs, so it's kind of different, just like the saying, 'same, same but different.' Or as my mum would say in Hebrew, 'same woman, different dress...'
And if you’re a woman or a man who likes to wear dresses (like I do), you know that different frocks get different responses, because you look different, feel different and act different, depending on the occasion. The same for my beautiful tart, which looked different because I used a rectangle pie dish and tasted different because I used delicious, sweet ripe figs instead of berries. They gave it a different texture and flavour but the rest of the ingredients are the same. Like I said 'same same but different.'
So if you liked the sister tarts to this fig tart I’m sure you will love this one too! Bon appetit, mes amis.
Pastry
Ingredients
250g plain flour
75g icing sugar
120g chilled butter, diced
3 egg yolks (keep the whites)
2 tbsp iced water
Method
Put flour, sugar and a pinch of salt in a food processor, pulse briefly. Add butter, pulse until combined. With the motor running, add yolks and water and mix until it just comes together.
Remove from food processer and with slightly floured hand shape into a disc, there is no need to knead the dough and don’t over handle the dough.
Cover in plastic wrap and refrigerate for an hour.
Using a rolling pin, roll out the pastry to aprox 4-5mm thick and put into a well greased 23cm fluted/pie tart tin.
Pre heat the oven to 190C
Prick the base all over with a fork, cover with plastic wrap and put in the fridge for an hour. (OR you can put in the freezer overnight, this will help the tart keep its shape.)
Blind bake for about 15 minutes. Remove paper and weights and use the egg whites to brush inside of pastry shell, this helps seal the pastry from leaks. Bake for a further 8 minutes. Remove and set aside to cool while you make the filling.Reduce heat to 180C
filling
Ingredients
2 eggs
1/2 cup sugar
200mls dollop cream or Crème freche (I used dollop cream)
6 figs
Filling
Method
In a bowl, using an egg beater, whisk eggs, sugar and dollop cream.
Pour mixture into the pastry case. Cut figs in half and arrange figs on top of cream mixture any way you like and bake for another 25 minutes or until mixture is set but not firm, it should be a little wobbly in the middle when taken out.
Allow to cool to room temperature before putting in the fridge. Serve cold, it’s soooo delicious, I’m obsessed.
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