Tuesday, February 5, 2008
Apple & Fig Tart
2 cups plain flour
1/4 cup caster sugar
5 oz butter, chopped
2 tbs iced water
3 Granny Smith apples, core removed
2 tbs caster sugar, extra
1 fig, quartered into wedges
2 tbs almond meal
Extra fig slices, to decorate (optional)
3 tsp honey, plus extra to drizzle
Reduced fat thickened cream, to serve
Process flour, caster sugar and butter until coarse crumbs form. Add water. Process just until mixture starts to come together. Wrap the dough in plastic. Refrigerate for 30 minutes.
Preheat oven to 350 F. Roll dough out on non-stick baking paper or on a lightly floured surface until 1/4 inch thick. Use pastry to line a 8 inch fluted flan tin with a removable base. Trim the edge and prick base with a fork. Line with non-stick baking paper and fill with rice or baking beans. Bake for 10 minutes. Remove paper and rice. Bake for another 8 minutes. (If base puffs up slightly, push down very gently with the end of a wooden spoon.)
Thinly slice apples and toss with the extra caster sugar. Cut each fig quarter lengthways into three thin wedges.
Sprinkle almond meal over the pastry base. Arrange the apple in a spiral to make two layers of apple. Reserve the smaller pieces to fill the space in the middle. Arrange figs evenly over the top layer by tucking them between the apples. Place extra fig slices in the middle section if desired. Drizzle apples and figs with the honey. Bake for 30 minutes. Drizzle with extra honey and brush over the fruit. Set aside to cool slightly. Serve with cream.