PIES and TARTS, Fig tart

PIES and TARTS, Fig tart
Serves: 10
Preparation time: 45 minutes, ,plus chilling time ,Cooking time: about 55 minutes ,Oven temperature: 180°C

• 8-12 whole figs (if not in season,use any stone fruit)
• cream or mascarpone, to serve

Pastry
• 135ml (125g) butter
• 190mI (100g) icing sugar
• 470ml (255g) cake flour
• grated zest of halfa lemon
• 2 large egg yolks
• 30ml cold water

Filling
• 90mI (80g} butter
• 145ml (125g) castor sugar
• 300mI (140g) chopped pecans
• 55ml (30g}cake flour
• 1 large egg, beaten
• 5ml vanilla essence

1 Pastry Beat the butter, icing sugar and a pinch of salt together. Rub in the flour, lemon zest and egg yolks until the mixture resembles coarse breadcrumbs. Add cold watera little at a time until the dough comes together. Roll the mixture into a ball. Cover with plastic wrap and refrigerate for one hour. Remove from the fridge, roll out and line a greased 23cm tart tin. Place in the freezer for one hour. Remove and bake in a
preheated oven for 12 minutes.

2 Filling Beat the butter and sugar together until light and creamy. Stir in the nuts, flour, eggs and vanilla. Refrigerate for an hour.

3 Score the hg tops in a cross and push upwards to open. Spoon the filling into the pastry case then
lightly push the rigs into the lilling. Ba ke for about 40 minutes. Leave to cool before serving with cream.