I quickly set to formulating a couple of recipes for the fresh figs before there were no more left! I didn’t venture too far into the unknown and used the base for two of my recipes that are guaranteed to be nice and that work well with whatever ingredients you throw at them. Today I bring you Fresh Fig Tart and on Wednesday it will be, well, you will have to wait and see. The tart is absolutely delicious and would work well for tea with friends or as a dessert for dinner guests; no other accompaniments required although I am sure a ball of vanilla ice cream would compliment this tart beautifully.
Fresh Fig Tart
½ cup sugar – I used brown
2 cups self-raising flour
2 tsp baking powder
60g butter melted
225ml brown sugar
80ml golden syrup
10 ml vanilla essence
3-4 figs halved and sliced
- Cream the butter and sugar.
- Add the egg and about 1 tablespoon of the flour and mix well.
- Add the flour and baking powder and combine to form a dough and roll into a sausage.
- Wrap half the sausage in cling film and freeze for another day. Bonus!
- Press the remaining dough into a 23cm pie dish and prick the base a few times with a fork. Set aside.
- Lightly beat the eggs.
- Continue beating and add the butter and brown sugar.
- Add the golden syrup and continue to beat until the mixture is foamy.
- Add the vanilla essence.
- Pour the egg mixture into the pastry shell and arrange the fig slices on top of the mixture.
- Bake for 35 to 40 minutes.
- Allow to cool until the pie is set.