- 150g plain flour
- Pinch of salt
- 70g butter
- 4 eggs
- 2 dsp caster sugar
- 275ml double cream
- 1 tbsp green ginger wine (or sweet desert wine)
- 40g toasted flaked almonds
- 7 fresh figs
- Sieve the flour and salt together and rub in the butter until the mixture resembles fine breadcrumbs. Mix 1 egg with a little cold water and add just enough to pull the pastry together into a ball. Roll the pastry out and use to line a 22cm tart tin. Cill for 30 mins.
- Preheat oven to 180˚C (160˚C fan). Prick the bottom of the tart with a fork, cover with foil or greaseproof paper and weight down with baking beans or rice. Bake the pastry case blind for approx 20-25mins. Take out of oven (leave oven on!), leave to cool then remove beans & paper.
- Mix together the caster sugar, cream, remaining eggs (beaten) and wine. Scatter the toastyed almonds over the base of the tart. Quarter the figs, arrange them on top of the almonds and pour over the cream mixture.
- Put into pre-heated oven and cook until the custard has set and is just beginning to brown on top – this should take approx 20mins. Serve warm with cream.
<<< Back to Cakes & Puddings