Fig and Brown Butter Tart
This show stopping dessert has been shared with us by Fiona of Food 4 Thought. "This will impress even the most fussy guest. This pastry was divine. Really crunchy, even after being in the fridge for several days. You can make the pastry cases ahead of time and store them in the freezer (before blind baking them) for several weeks. When you want to use them, simply put them into a pre-heated oven straight from the freezer. I would have used the machine to melt the butter but it needs to become nutty brown. I don’t find the machine gets hot enough to do so hence I used a small pot." - Fiona
Contains: Gluten / Dairy / Egg
Preparation Time 25 minutes
Cooking Time 40 minutes
Pastry cases can be frozen, but tart best served fresh
- raw sugar - 30g
- plain flour - 200g (all purpose)
- butter - 100g, cold unsalted
- water - 40g, cold
- butter - 190g, unsalted, cubed
- figs - 8–12, fresh
- raw sugar - 150g
- eggs - 3
- plain flour - 30g (all purpose)
- Place sugar (30g) into bowl. Grind Speed 9 / 3 seconds. Scrape down sides of bowl.
- Add flour (200g) and butter (100g). Combine Speed 5 / 10 seconds until the mixture resembles breadcrumbs.
- Add cold water (40g). Program Closed Lid / 1 minute / Kneading Function until the mixture comes together.
- Wrap the dough in plastic wrap, place in freezer for 10 – 15 minutes.
- Roll the pastry out as thinly as possible (the easiest way to do this is on a silicon mat with a piece of baking paper on top of the pastry).
- Line a 22–24cm tart tin (with a removable base).
- Chill for a further 10–15 minutes in the freezer.
- Preheat the oven to a 180C.
- Remove base from freezer, prick the base with a fork a few times, line with baking paper
- Pour your choice of pie weights on top of the paper and bake in the oven for 10 minutes
- Remove the paper and the weights, return base to oven and cook for further 10 minutes until just slightly golden
- Remove from oven and allow to cool
- Place butter (190g) into small saucepan and cook over medium heatuntil it becomes a nutty colour (This will take between 5 – 10 minutes)
- While butter is cooking, place the figs on the chopping board with the stem facing up. Cut in half, stopping two-thirds of the way down,then repeat so that the figs look like they are quartered but are joined at the bottom.
- Open them up slightly and arrange in the pastry base
- Place sugar (150g) into bowl. Grind Speed 9 / 3 seconds. Scrape down sides.
- Insert whisk attachment.
- Add eggs (3) and flour (30g). Program 1 minute / Speed 4.
- Pour the hot (warm) butter mixture from the stove into the egg mixture and continue to beat Speed 4 / 30 seconds
- Pour the filling over the figs and bake for 25 minutes or until the filling is cooked and golden brown.
- Allow to cool completely before serving with a dollop of cream.