This delicate fig tart is easy to make and will keep easily for two or three days; use a reduced sugar fig jam to keep the perfect balance between the sweetness and the sharpness of the fruit.
Serves: 6 to 8
Preparation: 25 minutes
Cooking: 30-40 minutes+
225g plain flour
125g margarine or butter softened
75g caster sugar
200g reduced sugar fig jam
12 figs washed, quartered
Mix the margarine or butter, the sugar, and the flour together to make a dough.
Don’t work the dough for too long.
Flatten with a rolling pin on a floured surface.
Push into a 22-24cm/9-inch tart dish and cut off the excess dough with a knife.
Line the pastry with baking paper and baking beans and blind bake the base until golden and the edges brown for 15-20 minutes at 160°C.
Remove the beans and baking parchment and add the fig jam evenly on the tart base and then lay the quartered fruit on top — alternate the inside and the outside of the fig to create a pattern.
Cook for a further 15 minutes at 160°C.
Eat warm or cold as it is or with vanilla, or parev, ice cream.