DALMATIAN FRESH FIG TART

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DALMATIAN FRESH FIG TART

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Ingredients

For the Pastry
170 grams plain flour sifted, plus extra for dusting
pinch salt
100 grams unsalted butter cubed
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 figs stems trimmed, halved (or 7 medium or 8 small)
  • Medium

Ingredients

  • For the Pastry

  • For the Filling

Directions

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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.

  1.  For the pastry, mix the flour, salt and butter until it resembles breadcrumbs, then stir in the sugar.
  2. Mix the egg yolk and cream, and add to the flour mixture so that it comes together to form a dough.
  3. 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.)
  4. Trim the edges of the pastry, cover with cling film and rest it in the freezer for 30 minutes.
  5. Heat the oven to 180°C/gas 4.
  6. Line the pastry with baking parchment, fill with baking beans or rice and bake blind for 10 minutes.
  7. Remove the paper and beans and cook for a further 3 minutes.
  8. Take out of the oven and lower the temperature to 160°C/gas 3.
  9. Soften the mascarpone with the honey in a small saucepan over a low heat.
  10. Pour into the pastry case, then lay the figs on top, cut-side up.
  11. Bake for 30 minutes until just starting to turn golden around the edges.
  12. 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

jacket

Rick Stein

Rick Stein CBE is a famous English chef, restaurateur, cookery book author and television presenter. He has written over 20 cookery books, an autobiography and made over 30 TV shows including 13 cookery series. He has also cooked for The Queen and Prince Philip, Tony Blair, Margaret Thatcher and French President, Jacques Chirac, David Cameron and the Indian Prime Minister Narendra Modi. Rick saw great success in 2017, being awarded a CBE in the Queen’s New Year’s Honours, winning Best Food Personality at the Observer Food Monthly Awards, Special Contribution Award at The Travel Media Awards and Outstanding Contribution to Travel at the National Geographic Traveller Awards. In late 2017, Rick Stein The Road to Mexico aired on BBC and the accompanying book was published by Ebury. They focus on a culinary adventure Rick first took in 1968 from San Francisco to Oaxaca in the south of Mexico.

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