Well it’s that time of year when my figs are ready! Lucky I know, as not many ripen for people here in the UK, but they seem it love the walled garden. Yay!
So I wanted to make a tart that wasn’t to rich. Like a frangipani or custard tart. This is what I came up with. Hope you enjoy!
5 fresh Figs trimmed & quartered
hand full of red gooseberries (mine were from leftover from allotment)
110g unsalted butter
110g caster sugar
240 g plain flour
2 g baking powder
75 g caster sugar
100 ml double cream
100 ml milk
1 tap vanilla extract
40 g plain flour
1. To make the sweet dough, combine the butter and sugar together in a mixer. Add the egg, and scrape down the sides. Add the dry ingredients and again scrape down the sides. Rest for 1 hour in fridge. Pre heat Oven to 180c.
2. Roll out pastry, place in tart case. Fix any cracks or holes. Blind bake 5 min. At this point I check pastry.. and if it has any areas that have shrunk or holes have appeared, I patch it up and back in the oven for 8 min blind bake. Uncover. Then egg wash and back in oven for 5 min. Let cool until needed.
3. Clafoutis Filling couldn’t be easier. All ingredients in a bowl. Whisk well until no lumps. Set aside for at least 10 min to rest.
4. Time for the oven. Place tart on a baking sheet. Arrange fruit inside the tart. Pour in Clafoutis filling and pop in the oven for 20-25 min until it’s just set. I was going on custard tart consistency with a little wobble.