Fresh Fig Tart
On our way home from Bright a couple of weekends ago, we stopped at Seymour to fill up. As we were finishing up at the service station, a ute laden with fresh farm produce pulled up next to us. How could we resist the temptation of purchasing the just-picked fruit that was on its way to the market?
We bought peaches, nectarines, plums, grapes…then A. spotted the green & black figs in a corner. The farmer told him that the figs would be a little more expensive than the stone fruit - $6.00/kg. What with places around Melbourne CBD sell figs at $20-25/kg, this is a bargain!
My search for a fresh fig recipe led me to a Brigitte Hafner recipe which I would love to submit for the The Mini Pie Revolution, however having misplaced the cable for downloading photos from my camera I am late, late, late for this event.
I’ll share the photos and recipe with you anyway. The pies, baked in mini tart pans, look and taste great especially with a dollop of King Island cream (or the vanilla bean yoghurt for those watching their waist) or good vanilla icecream.
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Pastry:
100g unsalted butter
100g caster sugar
1 egg + 1 egg yolk
70g almond meal
200g plain flour
pinch of salt
1. Cream the butter and sugar until light and fluffy, then add the egg and yolk. Mix well.
2. Incorporate almond meal, flour and salt to form a dough. Gently knead to form a smooth ball but be careful not to overwork the dough.
3. Divide into 4 portions, wrap and refrigerate for 30 min
4. Roll out each portoin of dough to 5mm thickness and line the bottom of the tart tin. Prick the base and freeze for 30 min
5. Blind bake for 12-15 min at 180C, then cool
Filling:
1.5 cups cream
zest of 1/4 orange
1 bay leaf
1 egg
1. Bring the first 3 ingredientsto a boil then simmer for 5min until reduced by 1/2
2. Remove from heat and add 2 tbs brown sugar. Allow to cool.
3. Whisk in 1 large egg.
Tart:
1. Line the pastry base with fresh figs.
2. Pour over cream mixture
3. Bake for 25 min at 175C
4. Cool and serve!
February 14th, 2008 at 1:32 pm
They look fantastic, Cin! And what a deal on those fresh figs.
I’ve never seen a bay leaf used in a sweet recipe before, is the flavour noticeable?
February 14th, 2008 at 11:16 pm
Those figs are to die for! Thanks so much for joining The revolution!
February 15th, 2008 at 1:17 am
i’m always looking for new fig recipes for dinner party desserts and these look like a great idea!
February 15th, 2008 at 6:10 pm
These photos are sooo pretty. I’ve never cooked/baked with figs before, but I think you’ve convinced me!
February 16th, 2008 at 2:53 pm
you’ve got figs already? lucky person! we haven’t seen them here in Canberra yet - but i’m hoping they turn up soon.
the photos are beautiful.
February 19th, 2008 at 8:39 am
Hi A Few of my Favourite Things,
My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
And congrats on the baby. Good luck!
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
February 22nd, 2008 at 9:59 am
Those pies look fantastic. I can’t wait for warmer weather and fresh fruit. http://hotcookies.net
February 23rd, 2008 at 2:17 pm
Delicious fresh figs. I look forward to trying this dish. I had the most wonderful dessert recently: a fresh fig carpaccio with ice-cream and syrup that was just amazing. I’m sure this is also very good.
Good luck with foodbuzz, sounds like a good opportunity.
Happy eating,
Jon!
March 10th, 2008 at 11:59 am
Oh my gosh
I very rarely cook anything from bloggers recipes but that fig tart is irresistable
Cograts and all the best with your newest family member and a big THANK YOU
September 9th, 2008 at 5:02 am
Can you publish this recipe in American measurements? It looks terrific!
September 9th, 2008 at 5:02 am
Can you publish this recipe in American measurements?
It looks absolutely terrific.
Thank you,
Dee