This sweet and toasty tart is simple to make and combines two of my favourite desserts; Italian fig tart and sticky toffee pudding. It formed the dessert course for the inaugural Saltaire Supper event I ran last year with Phil Garvey at the wonderful Cap and Collar.
Ingredients (makes 1 tart)
For the Pastry
- Non stick tart tin with removable base
- 60g cold unsalted butter, cubed
- 115g plain white flour
- a pinch of salt
- 2tbsp caster sugar
- 3tbsp ground almonds
- 2 egg, 1 lightly beaten
For the filling
- 6 figs, quartered
- 50g butter, softened
- 90g light muscovado sugar
- 1 large free-range egg
- 110g self-raising flour
- 3/4 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 2 tbsp black treacle
- 1 tbsp golden syrup
- 140ml whole milk
- 150g Mascarpone
- Icing sugar, for dusting
- local honey
FIG AND TOFFEE TART
- Place the butter, flour, salt, sugar and almonds in a food processor. Blitz until you have a fine breadcrumb texture. Add one egg and half an eggshell full of cold water and mix well, using the pulse button until the pastry forms a ball. Do not overwork.
- Turn the pastry out of the processor and wrap in clingfilm, then chill in the fridge for 2 hours.
- Add all the filling ingredients to a food processor save for the milk. Pulse until well combined before adding the milk gradually. Once mixed, set aside.
- Grease your tart tin. Lightly flour the work surface. Roll the pastry out so you end up with a circle about 4cm (1½in) larger in diameter than the tart tin. Carefully roll the pastry onto the rolling pin and then over the tart tin. Using a scrap of pastry, carefully nudge the pastry case into the corners ensuring there are now holes or air gaps.
- Trim any excess overhand with a knife and use your thumb to squeeze up the top edge again (the pastry will shrink back a little during cooking). Chill again for 30 minutes. Preheat the oven to 200°c.
- Fill with parchment and baking beans and blind bake for 5 minutes. Remove the paper and beans, turn the oven down to 170 C, 325 F, gas 3 and cook for a further 12 minutes or until the pastry is set, but has not browned. Remove from the oven, brush with beaten egg (to stop the pastry getting soggy when you add the filling) and then put it back in the oven for 3 minutes.
- Turn the oven up to 180°c.
- Fill the case evenly with the quartered figs in circles, ensuring each slice will have an equal amount. Gently pour in your filling into the case and place in the oven for 35 minutes, keeping an eye on the top and rotating or lowering in the oven if it begins to brown too quickly.
- Remove from the oven and test the centre with a wooden skewer, it should come out cleanly with no mixture attached. If not, bake for little longer and keep testing.
- Once cooked and cooled divide your tart between plates. Drizzle each slice with a dessert spoon of honey, add a dusting of icing sugar and serve with a scoop of mascarpone.