I know that pancake day has passed but having successfully made Blueberry pancakes I had…
Figs are one of those things that I have eaten many times in dried form. As a child I used to love fig rolls, there was something comforting about them. Fresh figs look nothing like the figs found inside the biscuit. They are black in colour, presumably due to the drying process. A fresh fig has a dark mysterious exterior and on the inside a tempting succulent purple flesh.
They have a lovely sweet taste and could be eaten like sweets. Even better they are a great source of dietary fibre and potassium so they are good for you. I wanted to make something that could be used for a dessert and as I had some puff pastry I decided to make a fig tart. I wanted to place the figs on a bed of the sort of custard that you find in Danish Pastries. I thought that might work well. This meant I had to venture into making crème patisserie, a new experience for me. This actually called for a vanilla pod which my cupboards were lacking. Instead of using flour to thicken it, I used custard powder which ended up giving the vanilla taste I was looking for. It actually worked well. The fig tart turned out so well in fact that then I came downstairs a bit later to serve some slices to the family I found my son had been helping himself and a third of it had disappeared. He quickly blamed the dog, but I don’t think the dog has discovered how to neatly cut himself a bit of tart yet.
Fig Tart Recipe
- 400g Puff Pastry
- 160g Figs
- 150ml milk
- 30g caster sugar
- 2 egg yolks
- 20g custard powder
- Preheat the oven to 200C and place a baking tray in the oven.
- Warm the milk in a pan and bring to a simmer
- In a bowl mix the egg yolks and sugar together and whisk until white. Add the custard powder.
- Pour the egg mixture slowing into the milk, stirring as you add it.
- Bring the mixture back to a simmer, stirring all the time until it thickens
- Leave to cool.
- Roll out the pastry into a rectangle.
- On top of the pastry spread the milk mixture.
- Slice the figs and layer on the top.
- Get the baking tray out of the oven and place the tart on to it. This will start the base cooking and stop it going soggy.
- Place in the oven and cook for 20 – 25 minutes. It should be golden.
The fig tart can be served warm with ice cream. It is also delicious cold.