It’s fig season down under, so anything with figs is a go-go: fig soup, fig stew, fig on toast, fig on roast, fig on the roof, fig on the run. Hands-down has got to be my favorite fruit, though i do love it sickly un-ripe and sour rather sickly sweet. Before serving this tart the first time I had attempted it, I trialled a small slice my self – dolloped on some freshly whipped cream with ground pistachio, took my first bite and smiled like a zebra happy stripes. After minimal effort and the few hours of pastry-prepping, it’s mostly a lot of worthy waiting around. I’ve adapted a few different methods for the sweet short-crust pastry using Lorraine Pascale’s version and for the frangipane filling also – adapted from a matter of taste – from two different recipes. I then just changed things as I went along and to suit a 24cm round fluted tart tin. So do it, get your fig on!
Sweet Shortcrust Pastry
250g plain flour
125g cold butter cube
2 egg yolks
2 tbsp caster sugar
large pinch of salt
1 tbsp single cream or milk if required – I find I require this plus extra
Blitz flour and butter in a food processor till it’s fine and resembles a breadcrumb texture. Or, alternatively, you can rub the flour and butter together with your hands.
Combine with the egg yolks, sugar and a pinch of salt and stir in with a knife.
Squish the mixture together, add some milk – if needed – before turning it out onto a kitchen surface and rollingtogether. It’s important to note that if you’re pastry does feel very dry only then should you need to add the milk or cream. Otherwise try and get by without for a more tender pastry.
Place in the fridge for 30mins.
Rest the dough at room temperature it becomes malleable and you won’t be working with a mess!
Preheat your oven to 180 degrees celsius.
Roll out your pastry on a lightly floured surface to generously fit a 24cm flute tart tin.
Ease the pastry in to the tin and with a small ball of pastry push the corners of the pastry in to the base of the tine. If you have cracks and tears – don’t freak like me – just do some patchwork and keep going, trimming the excess edges of the pastry with a knife and pricking the base with a fork.
Pop it back in to the fridge for 15 minutes. This part will prevent your pastry from shrinking once it’s baked – unfortunately my pictures contradict this sturdy advice!
Scrunch enough baking paper to fit your tin and place on top of your pastry, filling it with baking beads or dry beans and ‘blind bake’ for 10-15 minutes till just set.
Remove the beans and baking paper and cook for a further 10 minutes till dry and golden crisp.
175g butter, softened
180g almond meal
8 – 10 medium figs, halved or quartered
Spread the jam on your baked pastry. As much as you like depending on how sweet you want your tart.
Beat the butter and sugar in an electric mixer till pale and fluffy, add eggs and almond meal and mix till well blended.
Spoon the mixture into the pastry case and smooth out before placing the figs on the filling.
Bake for 40 – 45 mins till just set and golden.
Drizzle honey over the figs while the tart is still warm.
Serve with either thick pouring cream, or whipped cream topped with crushed roasted pistachio.