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Fig and Apple Tarte

Today I bought 5 figs. I’ve never bought figs before, but these were marked down to $9.90/kg (from the usual $20/kg), but one can’t pass up a deal like that. So here I am with these 5 ripe figs…. I consulted the Silver Spoon, and my Moorish cookbook and the Women’s Day Fruit & Vegetables cookbook, but nothing really jumped out and said “Cook Me!”. After some deliberation I decided to modify the Tarte Tatin recipe from the Silver Spoon and use a layer of figs on the (eventual) top, and a layer of apple in the middle.


h2. Ingredients.

h3. Filling

* 5 ripe figs
* 2 small (or 1 large) Granny Smith apple(s)
* about 120g of White Sugar
* a few knobs of butter

h3. Pastry

* 150 g of plain flour
* 65 g of butter
* 5 Tablespoons of water

h2. Method.

UPDATE Peel the figs. No really, you don’t want the skin on, trust me on this (thanks to JenJen on the Chocolate & Zucchini forums).

In a round pie dish, place some butter, then sprinkle with some of the sugar.
THICKLY slice the figs and apple(s). Layer the figs, inside down, in the pie plate.
Sprinkle with half the remaining sugar.
Layer the apple over that, and sprinkle with the remaining sugar.

h3. To prepare the pastry…

Place the flour on a clean workbench in a pile.
Make a well in the centre.
Melt the butter and combine with the water.
Pour the butter/water into the well and whisk in the flour a bit at a time with a fork or butter knife, until all the flour is combined.
Knead into a pastry dough and allow to rest for 1 hour.

Roll the pastry out into a rough circle about the size of your pie dish (or slightly bigger). Lay over the fruit, pressing in on the edges.

Bake at 240C for 30 minutes.

Cool slightly out of the oven, then turn onto a plate (or other heat resistant flat dish), and grill for 10 minutes or until the sugar caramelises.

Serve with cream or ice-cream (or both).


h2. Notes.

After making this, and tasting it, I’m not entirely sure about the figs. My prior experience with figs has been fig jam, and dried figs, both of which I love, but I’d not had fresh figs before. I suspect the recipe would be better if you peeled the figs first, as the skin is rough and tastes of foliage.

posted to Dessert,Recipes @ 8:12 pm

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Clafoutis | home | Baked Custard Hearts with Two Fruits