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Fig Tart



Pastry week on Bake Off!

In the spotlight this week it's a gluten-free fig tart that is honestly just too tasty for words.

Fragrant, fruity and figgin' good!

Figs are now in season and I'm all about the figs. They are lusciously sweet and fragrant. There is nothing nicer than a sun-warmed fig straight from the tree. In Italy, I stayed with a family who had fig trees growing on their land and I've never tasted anything like it.

They are so versatile and can sweeten up even the dullest of dishes so if you've never used them in your cooking before, then try it out.

Jazz up a salad with some figs, have them for breakfast with some yoghurt, try baking an almond and fig cake, poach them in red wine for a dessert or just serve them after dinner with cheese - such a dream team!

You honestly wouldn't believe that this tart is gluten-free and refined-sugar free.

It might just change your life. No, it will change your life.

Ingredients

For the pastry

50g softened butter

150g ground almonds

Pinch of bicarbonate of soda

Pinch of salt

2 tbsps maple syrup

1/2 tsp vanilla extract

For the custard

3 whisked eggs

25g softened butter

1/2 tsp vanilla extract

2 tbsps maple syrup or raw honey

Fresh figs (or whatever fruit you fancy really)

Method

Preheat your oven to 180C. Line and grease a small cake tin.

Mix all the pastry ingredients in a food processor until it forms a dough.

Smooth out the pastry and put into the lined tart tin.

Prick the base with a fork.

Chill in the fridge for around 20 mins (optional)

Then place base in the oven for about 12 minutes.

Remove from the oven and leave the base in the tin until it has cooled down.

For the filling place a glass bowl on a saucepan of gently simmering water. Add the butter and mix it until it melts.

Gradually add the eggs a little at a time for about 10 minutes, whisking all the time.

When it starts to thicken, remove from the heat and continue whisking until cool which should take about 10 minutes.

Then add the maple syrup/raw honey and vanilla extract.

Allow to cool down and pop in the fridge to set.

Once the pastry and custard have both cooled, spoon the custard on top of the pastry.

Now assemble how you wish (I took 3 figs, sliced them thinly and placed them on top)

Serve immediately and tuck in!

Best tart ever? Go fig-ure.

So for all future Bake Off recipes, this is the place to be! I cannot keep up with the weekly vlogs sadly - BUT I'm not giving up I promise. Every other week I'll be filming and baking up some treats to keep tantalising your tastebuds.

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