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Autumn Recipes

Sticky Fig Tart

Ingredients (serves 8)

  • 1 quantity Basic sweet shortcrust pastry (see related recipe)
    or 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 215g packet dessert figs, chopped
  • 1/2 cup dry port wine
  • 180g butter, chopped
  • 1 1/2 cups firmly-packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1/2 cup self-raising flour
  • 3/4 cup pouring cream pure icing sugar, to serve

    Method

    Preheat oven to 180°C. Grease a 3cm-deep, 23cm (base) fluted loose-based flan pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line pan with pastry. Trim excess pastry and reserve for lattice. Refrigerate for 10 minutes.
    Place pan on a baking tray.

    Combine figs, port and 1/2 cup cold water in a saucepan. Bring to a simmer over medium heat. Cook for 5 minutes. Add half the butter, half the brown sugar and all the vanilla. Cook, stirring, for 2 to 3 minutes or until butter melts. Remove from heat. Cool slightly. Add eggs and flour. Stir to combine. Pour fig mixture into pastry case.

    Press reserved pastry together. Roll out between 2 sheets of baking paper until 3mm thick. Cut into 1cm-thick strips. Place in a lattice pattern across pie top. Press edges to seal. Trim excess pastry. Bake for 40 to 45 minutes or until golden. Remove from oven. Dust with icing sugar.

    Combine cream, remaining butter and brown sugar in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Simmer for 1 to 2 minutes or until slightly thick. Serve tart with sauce.

    Super Food Ideas - August 2007, Page 84

    Recipe by Kathy Knudsen

    Source: http://www.taste.com.au/recipes/17561/sticky+fig+tart