Fig Tart

Fig Tart

Oh So Pretty

Figs cut in half look so pretty when placed into a open Tart.

The season for Figs is so short here in New Zealand, if you are lucky enough to have a Tree, I envy you. This season I found Figs in our local Supermarket selling for around $2-$3 each. Which made me suck my breath in a bit.

Isn’t it funny how our Taste Buds change. I can remember when I was a Child my Grand-father had an Orchard dotted with Fig Trees.
When I stayed there in the May School Holidays a ritual in the mornings was to go for a walk around the Sheep, (which amounted to 6), then collect Figs on the way back. My Grand-mother always had a Pot of Jam, Relish or Pickle boiling away on the Stove Top.
The Figs were hanging from the Trees like Purple Jewels. He would say when biting into one, “try this”, slurping up the juices as they dribbled down his stubbled chin.
“No”, I would say, not having tried one, “don’t like them”.
A frown of discontent appeared on his face.
Anything to please my Grand-father, I would close my eyes and take the smallest of bites and cry with disapproval. “Hideous, Yuck”, I would scream, spitting out the remains onto the ground. He would grumble to himself, ” you don’t know what ‘s good for you Child”.
I was always happy to get up the Tree for him, anything to get away from his best mate, the yapping Fox Terrier. If he wasn’t barking he was nipping at your heels.

Now I love Figs, they would have to be one of my favourite Fruits.
When we were in France and Italy, at the Markets each day you could find Baskets over-flowing with gorgeous, huge, ripe, plump Figs. I would full a Paper Bag with Figs, buy a slab of fresh Ricotta, a few slices of Prosciutto, et voila, our evening meal. Food fit for a King, or in this case, two Kiwi Tourists.

Any sort of Fruit would be suitable for this Gluten Free Tart. Peaches and Pears go well with Walnuts and Almonds.

 

Fig Tart

Pastry

  • 1 1/4 cups Gluten Free Flour
  • 100g Butter
  • 1 tablespoon Honey
  • 2 Egg Yolks
  • 1 tablespoon Water

 

Preheat Oven to 200º C.

In a Food Processor place, Flour, Honey, Butter and pulse until crumbs are formed.

With the motor running add the Yolks and enough Water to form a Dough.

Turn out onto a Floured surface and knead lightly. Place into a clean Bowl, cover with Wrap, chill for 30 minutes.

Roll out the Dough to 3mm thickness. Ease into a 22cm Fluted Tart Tin. Chill for 1 hour, once chilled, trim the Dough over-hanging around the edges of the Tin.

Blind-bake in the Oven at 200ºC for 10 minutes. Remove Baking Paper and weights, cook for another 12 – 15 minutes. Take out of Oven and let cool.

 

Filling

  • 4 Figs, halved
  • 1 Pear, peel, cubed cooked
  • 1/4 cup Honey
  • 150g Butter
  • 2 Eggs
  • 1 cup Almond Meal,
  • 1 teaspoon Vanilla Essence
  • 1 teaspoon Cinnamon
  • 2 tablespoons toasted, chopped Walnuts for topping
  • 2 tablespoons toasted Almonds, for the topping

 

Turn Oven down to 180ºC.

In a clean Bowl beat the Butter and 1/4 cup of Honey until creamy.

Add the Eggs to this Bowl and beat one at a time.

Fold in the Almond Meal and Gluten Free Flour gently.

Spoon into your cooled Pastry Case, smoothing out evenly.

Place halved Figs cut side up into the mixture. Brush Figs with a little Honey.

Bake for 35-40 minutes or until filling is set.

Warm a little Honey and brush over the surface of your Tart.

Sprinkle with toasted Almonds and chopped Walnuts

Serve with a dollop of Greek Yoghurt.

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