The fig is a fruit like no other, it is historic, ancient and evocative. Like all the best things, the second crop has a short season, so you have to savour it before it is gone again for another year. We're getting to the end of the season, so why not finish off with this delicious tart.
Ingredients
For the sweet pastry:
225g plain flour
125g fridge-cold butter
90g caster sugar
2 egg yolks
For the filling:
12 figs
2 tablespoons honey
6 tablespoons mascarpone cheese
150g creme fraiche
2 large egg yolks
4 tablespoons caster sugar
Place the flour in a large mixing bowl, and cut the cold butter into small chunks. With clean hands, rub the butter and flour between your finger and thumb tips until the mix resembles coarse breadcrumbs. Stir in the sugar and add the egg yolks.
Mix in the eggs with your hands until the mix is bound together. It may be necessary to add a couple of drops of water, but please exercise caution! When you have a soft ball of dough, cover with cling film and cool in the fridge for 1 hour.
After cooling, roll out the pastry on a floured surface so that it will fit a deep 25cm tart tin. Lift the pastry, and place into the tart tin, pushing the pastry lightly into the corners.
Prick the pastry with a fork, place a piece of greaseproof paper over it, and weigh down with dried beans or rice. Rest the pastry whilst the oven heats up to 180C. Bake the pastry for 20 minutes. Take out of the oven, remove the dried beans/rice and the greaseproof paper and pop back in the oven for a further 5 minutes. Remove and allow to cool a little.
Take your figs and cut deep crosses into them. Place the figs into the tart tin, ensuring each fig opens up. Stuff the mascarpone into each of the open figs.Take the honey ( a thyme flavoured honey would be fantastic) and pour over the fruit. Now mix the creme fraiche with the eggs and the caster sugar. Carefully pour over the fruit.
Place back into the oven and bake for up to 35 minutes, or until the edges of the pastry are nicely browned and the mascarpone, fig juices and creme fraiche mix have formed a nice light custard.
Remove carefully from the oven and allow to cool and set.
Serve, enjoy and be prepared to fight over seconds!
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