Below is the recipe exactly as I got it from Uriah… it’s absolutely fan-freaking-tastic. It doesn’t need anything else. It’s moist, sweet and delicious as is. Easy to make for a tart – not fiddly at all. and I found it held up to a little over-cooking (read ‘burning’) very well!
okay here’s my recipe (when I say my recipe I really mean Bill Granger who really means his friend Patricia Wells but who’s counting)
125g UNSALTED BUTTER MELTED & COOLED (I prefer European unsalted cultured butter)
90g CASTER SUGAR
175g PLAIN FLOUR
A PINCH OF SALT
2 TABLESPOONS OF ALMOND MEAL (this ends up soaking up any of the juice from the fruit so it doesn’t effect the pastry)
170 ml (2/3 CUP) CREAM
2 EGGS BEATEN (fresher the best obviously)
2 TEASPOONS VANILLA EXTRACT (would be better with real vanilla though)
3 TABLESPOONS CASTER SUGAR
2 TABLESPOONS PLAIN FLOUR
FIGS (I use about 6 figs quatered but you could use more or less. Pears are also an excellent option as would be blueberries or cherries)
-preheat oven to 180 & grease a 24cm loose-bottomed (oh vicar!) tart tin.
-to make pastry, stir together butter & sugar. Add the flour & salt & stir to make a soft dough. Press into the tart tin & blind bake on a tray for 12-15 mins or until just brown and slightly puffy.
-Remove and sprinkler the almond meal over.
-Meanwhile make the filling by whisking together the cream, eggs, vanilla & sugar. Add the flour & whisk well.
-arrange the figs and pour the cream filling over.
-return tart to the oven for another 40-50 minutes then leave to cool. Voila.