THE FIG TARTS

I’ve got three young fig trees in pots here, and so far I’ve had a grand total of 6 figs from them. Here’s hoping for a bumper crop this year!

Because figs are a sweet-but-not-properly-sweet kind of fruit, they lend themselves really well to a pastry with herby overtones. So here’s how to make tarts like the ones in the photo on this blog’s home page… The pastry (minus the sugar) is really good in savoury recipes too

Fig Tarts with Walnut and Rosemary Pastry

Whizz 75g walnuts with half a tsp finely chopped rosemary leaves in a food processor until very finely chopped, then add 225g plain flour, 110g butter (chopped into cubes), 1 tbsp golden caster sugar and a pinch of salt. Whizz to combine, then add a large egg, beaten. Pulse until just coming to a nice dough (add a tbsp milk if it still seems too dry and crumbly, but don’t make it sticky). Chill for an hour before rolling out and lining tartlet cases (ideally loose-bottomed ones). Bake blind at 190C (fan) for 20 mins. When cool, fill with a tub of mascarpone beaten with 2 tbsp honey and 1 tbsp lemon juice. Top with quartered figs and drizzle with runny honey.

MY TIP: To bake blind, line the tartlet cases then put a circle of baking parchment on each one and weigh down with enough dried lentils to cover the bases. Bake for 10 mins then remove the paper and lentils and bake for another 10 mins until nicely golden. (Another time, if you’re using the pastry cases with a cooked filling bake for just 5 mins at this stage.)

This is best when the figs are really ripe and sticky. If you're using slightly under-ripe figs, cut them into quarters, drizzle them with honey and grill until just caramelising first

Makes 6

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