Tommy & Rach’s Fig Tart with Marmalade Caramel.

INGREDIENTS

Pastry

• 180g unsalted butter, cold cubed 

• 240g plain flour

• pinch of salt 

• ¼ cup cold water 

Frangipane

• 100g Butter

• ½ cup caster sugar

• 130g ground almonds

• 50g plain flour

• ½ tsp baking powder

• 1 TSP orange zest

• 1 TSP Lemon zest

• 2 eggs (1 tsp of egg white set aside for pastry)

Filling

• Figs x 14, quartered

• 1 TBSP orange juice

• 1 TBSP Honey 

• 1 TBSP Cointreau 

• pinch of salt

Cream

• 100ml Cream

• 100g greek yogurt

• 100g mascarpone 

• ½ Vanilla essence

• 2 tsp Cardomon

Marmalade Caramel 

• Orange, juice and 1 tsp Zest

• 1 TBSP Cointreau

• 4 TBSP Brown Sugar

METHOD

METHOD

1. To make pastry : in food processor, combine flour and butter until the consistency of bread crumbs. Slowly add water until just combined. 

2. Turn onto bench , gather the dough together and knead for 2-3 mins, until silky and smooth, wrap in plastic and refrigerate for 10 mins. 

3. To make Frangiapne: Using an electric mixer cream together butter and sugar until smooth and pale. Add zest, beat briefly to combine. Add eggs one at a time, and beat thoroughly. Finally add almond meal, flour, baking soda and mix until combined. Set aside. 

4. Remove pastry from fridge. Onto a clean bench roll out pastry ¼ cm thick. Grease the bottom of the pastry pan using cold butter. Using a rolling pin, lay pastry onto the tin, gently pressing pastry into the edges of the pan. Place into refrigerator for 20-30mins to rest. 

5. In a bowl combine figs, honey, orange juice and Cointreau. And set aside.

6. Preheat oven to 200C fan forced. 

7. Remove pastry from fridge and using a rolling pin to press onto the edges of the pastry tin, remove excess pastry. Prick holes with afork into the bottom of the pastry. 

8. To Blind bake cover pastry with aluminium foil and fill with pastry weights. 20 mins bake. 

9. Combine ingredients for mascarpone cream and whip for 3 minutes. leave to cool in refrigerator. 

10. In a small saucepan combine orange juice and zest, plus Cointreau and warm on Med heat. Add sugar and bring to a foaming boil, before reducing the heat and allowing to thicken for 10mins, watching never to let the sugar burn. Remove from heat, then set aside. 

11. Remove pastry from oven and weights, allowing the pastry to cool slightly. Before coating the base with egg whites. Cover the sidesedges of patry with foil, leaving the centre exposed and return to the oven for 10mins until the centre has become slightly golden. 

12. Spread frangapane mixture over pastry base and return to oven for 15mins. 

13. Remove the tart one last time in order to apply figs in decorative pattern ontop. Outlining where the incision marks for the knife will go, and decorating accordingly. 

14. Bake for another 15-20mins, using left over fig maniande to deglase the top of the tart, or 

15. Leave to cool for 15 minutes before cutting into 8 perfect slices.

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