Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Fresh Fig Tarts (Tartes Aux Figues Fraiches)
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
PASTRY: 280gm/10 oz plain flour 60gm/2 oz caster sugar 2 tablespoons ground almonds
175gm/6 oz butter, chopped 1 egg FIG TOPPING: 9-12 ripe figs, depending on size
6 teaspoons sugar or lavender honey TO SERVE: double cream or creme fraiche (optional)



1 FOR THE PASTRY: Process the flour, sugar and almonds in a food processor briefly to mix. Add the butter and process until the mixture resembles coarse breadcrumbs. Add the egg and process just enough to form a dough, adding a little cold water if necessary. Remove the dough, smooth into a square, wrap in cling film and refrigerate for 30 minutes.
2 Preheat the oven to 200C/400F/gas mark 6. Roll the pastry on a lightly floured surface until 5mm/1/4 in thick. Cut into six 13cm/5in diameter rounds. Lift onto a greased baking sheet and pinch edges the with the fingertips to give a tart shapes. Refrigerate for at least 15 minutes. Bake for 12 minutes; do not allow to brown. Remove and set aside. Reduce the oven heat to 160C/325F/gas mark 3.
3 FOR THE FIG TOPPING: Peel the figs thinly with a sharp knife or vegetable peeler and cut into 5mm/1/4 in slices. Overlap the fig slices on the pastry bases. Sprinkle each tart with 1 teaspoon of sugar or a light drizzle of honey. Return to the oven and bake for a further 15 minutes.
4 Serve warm, with cream or creme fraiche, if desired.

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