Fresh Fig Tart

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July 11, 2018
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July 11, 2018
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Fresh Fig Tart

Fresh Fig Tart

Perfect for summer days, lovely soft figs in a heavenly sponge batter, drizzled with honey. Serve with Earl Grey tea, or lots of iced home-made lemonade. Freeze the summer bounty of figs, then recreate the feelings of summer in the dead of winter. Served with a good cappuccino coffee, it will be just the ticket.

Serves 6 – 8

125 g softened butter (125 ml) 150 g castor sugar (185 ml) 110 g cake flour (200 ml)
2 ml salt

10 ml baking powder
3 large eggs, beaten
100 g blanched almonds, ground (250 ml)
50 g blanched almonds, chopped (125 ml)
8 – 10 fresh figs, washed and cut in halves, lengthwise
30 ml honey or 80 ml fig jam or fig preserve, chopped with juice

  1. Preheat oven to 180oC/160oC fan/Gas mark 4.
  2. Grease a 23 – 26 cm loose-bottomed pan. Place baking paper on the base; grease again.
  3. In the bowl of an electric food mixer, cream the butter and castor sugar together, until light and fluffy.
  4. Sift together the cake flour, salt, and baking powder.
  5. Add dry ingredients alternately with the beaten eggs, mixing together gently on low speed.
  6. Add the ground and chopped almonds; mix together.
  7. Place mixture into prepared pan, levelling off the surface.
  8. Press figs, cut side uppermost into the cake batter. Arrange in an attractive pattern, covering the surface of the cake.
  9. Bake for 50 – 60 minutes, until a skewer comes out cleanly.
  10. Immediately drizzle honey or warmed fig jam or preserve over the surface of the tart. Allow to stand in the pan for at least 10 minutes.
  11. Turn out and cool.
  12. Serve with crème fraiche, whipped cream, mascarpone cheese, or ice-cream.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.