I first thought of making this dessert, when I watched legendary chef Raymond Blanc create this magical tart, using both dry and fresh figs – the fresh, ruby-red figs sit atop a buttery, melt-in-mouth shortcrust pastry; he does it with such ease of course. As for me, figs have always been an all time favourite. They are one of the few fruits that taste delicious both fresh and dry!
For the shortcrust pastry
- 100 g plain flour (maida)
- 2 tbsp light brown sugar
- 50 g unsalted butter
- 1 egg (yolk only)
- Pinch of salt
For the filling
- 50 g sultanas
- 50 g dried figs
- 30 g raspberry jam
- 5-6 fresh figs, quartered
Makes 5-6 tarts roughly
- Preheat your oven to 180 C.
- You will need a muffin pan with a provision to place 6 tarts. Grease the muffin holes with butter or use a nonstick oil spray.
- Blend the shortcrust ingredients together, one by one, till you get a sand like texture from the dough.
- Make the shortcrust dough into a ball and wrap it with cling film. Refrigerate it for 30-45 minutes.
- Meanwhile, process the filling ingredients together to a chunky paste.
- Take the shortcrust dough out and roll it out to a sheet of 1/2 inch thickness.
- Using a round cookie cutter (3 -4 inch wide), cut out several rounds from the pastry.
- Place each pastry disc to the muffin pan, such that it takes the shape of the mould. Repeat till all the discs are done.
- Now, using the side of a spoon or a fork, make ridges around the pastry.
- Using a fork or a toothpick prick the tarts at the bottom so that the tart cooks below as well.
- Break an egg to give the tarts an egg wash (glaze the tarts with the egg mixture using a brush)- you do this to lend a golden brown tinge to the tarts.
- Fill the pastries with the blended fig mixture.
- place 1-2 quarters of fresh fig on top of each tart.
- Bake for 20-25 minutes or until the tarts are golden in colour.