Fresh fig tarts
1 hour 15 minutes
These sweet little tarts are made with peeled figs, but you can leave the skins on for a more rustic look, if you prefer.
Janet Mitchell
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Ingredients
Serves: 6
- FOR THE PASTRY
- 2 cups plain flour
- 1/4 cup caster sugar
- Salt
- 2 tablespoons ground almonds
- 180 g unsalted butter, chopped
- 1 egg
- FOR THE FILLING
- 12 ripe figs
- 1½ tablespoons caster sugar
- 2/3 cup plain low-fat yoghurt
Directions
Preparation:15min ›
Cook:30min ›
Extra time:30min ›
Ready in:1hour15min
- Process the flour, sugar, a pinch of salt and the almonds in a food processor for 10 seconds. Add the butter and process until the mixture resembles coarse crumbs. Add the egg and pulse a few times until the mixture forms a dough, adding 1 tablespoon cold water if necessary.
- Form the dough into a round, wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 200°C. Spray 2 baking trays with cooking spray.
- Roll out the pastry on a lightly floured surface until 5 mm thick. Cut into 13 cm rounds. Lift the pastry onto the baking trays and pinch the edge of each round with your fingertips to give shallow tart shapes. Rest in the refrigerator for 30 minutes, then put the trays in the oven. Bake for 12 minutes. Remove the pans from the oven and reduce the heat to 180°C.
- Meanwhile, peel the figs and cut them into 5 mm slices. Overlap the slices on the pastry bases. Sprinkle with sugar and return to the oven for a further 15 minutes. Serve the tarts warm, with a little yoghurt on the side.
