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Fantastically fruity fig tart

Prep:

Cook:

Serves:

Photo: Paul Viner
Photo: Paul Viner

    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+

    INGREDIENTS
    225g plain flour
    125g margarine or butter softened
    75g caster sugar
    1 egg
    200g reduced sugar fig jam
    12 figs washed, quartered

    METHOD

    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.

    www.homecookingbyfabienne.co.uk

    Method
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