Italian Desserts Recipes - Fig Tart (Crostata di Fichi) Recipe

Ingredients                               

• 225 g/8 oz short crust pastry (basic pie crust)

• 1 egg, separated

• 6 dried figs, stalks discarded, chopped

• 45 ml/3 tbsp light brown sugar

• 2.5 ml/1/2 tsp ground cinnamon

• 1 egg yolk

• 1 large egg

• 15 ml/1 tbsp plain (all-purpose) flour

• 250 ml/8 fl oz/1 cup single (light) cream

• 30 ml/2 tbsp flaked (slivered) almonds

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Method:

1. Roll out the pastry and line a 25 cm/10 in flan tin (pie pan). Prick the base with a fork and line with a sheet of greaseproof (waxed) paper.

2. Scatter with dried peas or baking beans and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes.

3. Remove the paper and beans and brush the pastry with the egg white. Bake the pastry case for a further 10 minutes to dry out.

4. Put the figs, brown sugar and cinnamon in a bowl and blend together. Cover and leave for 15 minutes.

5. Whisk in the egg yolk and whole egg and then the flour. Gradually add the cream.

6. Pour the mixture into the pastry case and sprinkle over the flaked almonds.

7. Reduce the oven to 160°C/325°F/gas mark 3 and bake for 20 minutes until set. Allow to cool before serving.