Sunday, March 4, 2012

Fig Filo Tart / Sweet Mondays 'Stressed is desserts spelled backwards'

We love Autumn and creating any dish that includes figs for their rustic colour and wonderful texture.
This Fresh fig tart is incredibly easy to make, and every mouthful enjoyable with the crunch of the filo and pistachio, creaminess of the custard and cream and luxurious sweetness of the fig and honey.
Mondays are much more enjoyable, when you have this to look forward to! Don't you think so?

'Autumn Fig Filo Tart'
serves 8-10


6 sheets filo pastry (thawed if frozen)
50g butter melted to brush each filo sheet
and to grease your tin
10 figs cut into wedges
75g plain flour
85g caster sugar
4 eggs
450 ml creamy milk
2 tsp almond extract (or essence)
icing sugar for dusting
honey to drizzle over figs
pistachio nuts and double cream to serve

Preheat oven to 190 degrees
Grease your tin with butter
Brush each filo sheet with melted butter (do this quickly so pastry doesn't crack)
Line your tin with your filo sheets one at a time
Trim excess with scissors, leaving some filo overhanging the edge
Place fig wedges in tin skin down on filo
Sift flour into bowl and add caster sugar
Add the eggs and gradually add milk whisking until smooth (you may not need all of your milk)
Add almond extract or essence to mixture and stir
Pour mixture evenly over figs
Place into oven for approx 1 hour. You want the batter to set and the pastry to be golden
Remove your tart from oven and allow to cool for a few minutes
Drizzle with honey and dust with generous amount icing sugar
Serve with double cream and crushed pistachios 



Vicki Bensinger said...

I adore figs and this tart sounds simple and heavenly. Thanks for sharing.

Kristy and Adam said...

it most certainly is Vicki - will you be making it?