Lancashire fig tart - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 180 g Plain white flour
- 1 Salt
- 100 g Butter (salted) at room temperature
For the filling
- 425 g Figs dried, stalks removed, cut into quarters
- 2 tbsp Cornflour
- 80 g Unrefined molasses sugar
- 60 g Raisins
- ¾ tsp Mixed spice
- 2 tbsp Lemon juice
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1
Sift the flour and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor.
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2
Add 1-2 tablespoons of cold water and using a butter knife bring the pastry together.
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3
Roll out on a lightly floured surface to about 0.5cm thickness. Line a 23cm x 2.5cm loose bottomed flan tin, leaving any overhang, and chill in the fridge for 20 minutes. Meanwhile preheat the oven 190C (fan 170C, gas 5).
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4
Prick the pastry base with a fork, line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end. Using a sharp knife trim the excess pastry away using the edge of the flan tin as a guide.
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5
Reduce the oven temperature to 180°C (fan 160°C, gas 4).
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6
Meanwhile place the figs in a saucepan with 600ml water and rapidly boil for 5 minutes until the figs are tender.
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7
Strain the figs, and it to one side. Return 300ml if the fig liquid to the saucepan and stir in the sugar and dissolve.
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8
Mix a little of the fig liquid With the cornflour mix before adding into the saucepan with the raisins and mixed spice and simmer until thickened.
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9
Remove from the heat and stir in the lemon juice and the cooked figs.
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10
Fill the pastry case, spreading the mixture evenly in the tart case.
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11
Bake in the oven for 30-35 minutes until bubbling.
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12
Leave the pie to cool for 30 minutes before serving with lots of cream or crème fraiche.