Dalmatian Fresh Fig Tart by Rick Stein
This is exactly my kind of tart, so easy to knock up when the fig season comes around. One of the pleasures for me of living on both sides of the world is that I get two fig seasons.
This is a classic dessert from the Dalmatian (i.e. Croatian) coast known locally as Dalmatinski Kolac od Smokvi. Figs grow in abundance in Croatia and they are an amazing ingredient for desserts.
For more information on local desserts, check out our story on the most popular Croatian desserts.
Dalmatian Fresh Fig Tart
FOR THE PASTRY
- 170 grams plain flour sifted, plus extra for dusting
- pinch salt
- 100 grams butter unsalted, cubed
- 50 grams Caster sugar
- 1 egg yolk
- 50 milliliters double cream
FOR THE FILLING
- 500 grams mascarpone cheese
- 6 tablespoons clear honey
- 6 large fresh figs stems trimmed, halved (7 medium or 8 small)
- For the pastry, mix the flour, salt and butter until it resembles breadcrumbs, then stir in the sugar.
- Mix the egg yolk and cream, and add to the flour mixture so that it comes together to form a dough.
- On a floured surface, roll out the pastry and use it to line a 26cm, loose bottomed flan tin. (If too difficult to handle, wrap and chill for 30 minutes in the fridge.)
- Trim the edges of the pastry, cover with cling film and rest it in the freezer for 30 minutes.
- Heat the oven to 180°C/gas 4.
- Line the pastry with baking parchment, fill with baking beans or rice and bake blind for 10 minutes.
- Remove the paper and beans and cook for a further 3 minutes.
- Take out of the oven and lower the temperature to 160°C/gas 3.
- Soften the mascarpone with the honey in a small saucepan over a low heat.
- Pour into the pastry case, then lay the figs on top, cut-side up.
- Bake for 30 minutes until just starting to turn golden around the edges.
- To serve, allow to cool to room temperature before removing from the tin and cutting.