For the Pastry
- 170 grams plain floursifted, plus extra for dusting
- pinch salt
- 100 grams unsalted buttercubed
- 50 grams Caster Sugar
- 1 egg yolk
- 50 millilitres double cream
For the Filling
- 500 grams mascarpone cheese
- 6 tablespoons clear honey
- 6 large fresh figsstems trimmed, halved (or 7 medium or 8 small)
This is exactly my kind of pudding, 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.
- 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.
- Extracted from Rick Stein: From Venice to Istanbul by Rick Stein (BBC Books, hardback £25)
- Photography | James Murphy
- For further information please contact Claire Scott | [email protected] | 020 7840 8274