Makes – 8 serves
Ingredients – short crust pastry shell
120 grams unsalted butter (chopped)
30 grams icing sugar
pinch of salt
240 grams plain flour
Ingredients – filling
220 grams fresh figs (chopped)
½ cup vino cotto (alternatively use a dry port wine)
½ cup water
90 grams butter (chopped)
165 grams brown sugar
65 grams self-raising flour
1 teaspoon vanilla extract
5 or 6 extra figs for decoration – optional
icing sugar for dusting
Ingredients – sticky sauce
90 grams butter
165 grams brown sugar
180 ml thickened cream
1 tablespoon vino cotto – optional
1. Begin by making the short crust pastry shell. Place butter, sugar and salt into a food processor and blitz until combined.
2. Add the flour and blitz again until it resembles fine breadcrumbs, then add eggs and process until the dough comes together and forms a ball (it should only take a few seconds in the food processor to achieve this).
3. Tip the dough onto a lightly floured surface and bring together before gently flattening it into a disc with your hands and wrapping it in plastic film. Place in the refrigerator for 20 minutes to chill.
4. Once chilled, roll the pastry out into a 3 mm thick sheet and line a 23 cm fluted tart tin (use one with a removable base, it makes life easier) and make certain to press the pastry gently into all the flutes of the dish.
5. Trim off any excess pastry and refrigerate shell for 30 minutes.
6. To make the filling, place the figs, vino cotto and water into pot, bring to a low simmer and cook for 5 minutes.
7. Add the butter and brown sugar and cook for further 5 minutes stirring regularly to prevent sticking.
8. Remove from heat, cool slightly and add eggs, flour and vanilla. Stir to combine ingredients.
9. Remove the tart shell from the refrigerator and place onto a baking tray. Fill the shell with the cooled filling mixture.
10. Slice the extra figs into eighths and arrange on the surface of the filling.
11. Bake in a pre-heated oven at 180° C for 40 to 45 minutes until golden.
12. Once cooked remove from oven and allow to cool before dusting with icing sugar.
13. To make the sticky sauce, place the butter and sugar into pot and heat slowly, stirring repeatedly so the sugar dissolves and the mixture does not burn.
14. Add the thickened cream and vino cotto, simmer for 3 to 5 minutes until it is thick and golden, stirring occasionally.
15. Pour into a small sauce jug and serve with sliced tart.
Although I think this tart is always best when made with fresh figs, in can also be made at other times of the year with dried figs. If making the tart with dried figs, omit step 10 and instead use the trimmed excess pastry from step 5 to create thin strips of pastry and a lattice surface to the tart. If making a lattice top for the tart, ensuring that you press the strip edges to the base shell so they join.