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5
25g/ 2 tbsp
6
75g/ 2/3 cup
75g/ 6 tbsp
4
450ml/ 2 cups
2.5ml/ 1/2 tsp
15ml/ 1 tbsp |
35 x 35 cm/ 14 x 10 in sheets filo pastry,
thawed if frozen
butter, melted, plus extra for greasing
fresh figs, cut into wedges
plain flour
caster sugar
eggs
creamy milk
almond essence
icing sugar, for dusting
whipped cream or Greek-style yogurt, to
serve |
Method :
-
Preheat the oven to 190°C/ 375°F/ Gas
5.
-
Grease a 25 x 16 cm/ 10 x 6.25 in
baking tin with butter.
-
Brush each filo sheet in turn with
melted butter and use to line the prepared tin.
-
Using scissors, cut off any excess
pastry, leaving a little overhanging the edge.
-
Arrange the figs in the filo case.
-
Sift the flour into a bowl and stir in
the caster sugar.
-
Add the eggs and a little of the milk
and whisk until smooth.
-
Gradually whisk in the remaining milk
and the almond essence.
-
Pour the mixture over the figs and
bake for 1 hour, or until the batter has set and is golden.
-
Remove the tart from the oven and
allow it to cool in the tin on a wire rack for 10 minutes.
-
Remove from the tin, if you like.
-
Dust with the icing sugar and serve
with whipped cream or Greek-style yogurt.
Serves 6-8
Figs cook wonderfully well and taste
superb in this tart - the riper the figs, the better they will taste.
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