Fresh fig tart!
What do you get if you have a load of figs and a spare roll of puff pastry? You get the most delicious dessert ever! Okay, so fresh figs off the tree are one of the most delicious desserts and yes, do eat them like that too but make this dessert and wow! Just wow! This dessert comes with a caution that you may actually eat the whole thing by yourself! Guilty, not guilty! Guilty because yes, that was me! and not guilty because it was so very delicious that each slice was like eating it for the first time all over again!
The fig tart recipe
The two most important ingredients are fresh figs and puff pastry. You then need some butter, sugar and vanilla. You could just stop there, but I have added a creamy tofu layer to offset the sweetness which you can omit if you wish. You do also need an ovenproof frying pan or skillet to cook this in.
Puff pastry, with caramelised fresh figs cooked in one pan.
- 100 g tofu
- 1/2 tsp vanilla essence
- 1 tablespoon sugar
- 50 g butter
- 50 g sugar
- 1/2 teaspoon vanilla essence (again)!
- 3-6 fresh figs (sliced into 2-4 pieces)
- 1 ready rolled puff pastry sheet (gluten free if required)
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Mash your tofu, then add the vanilla and sugar and mix in well. Set aside.
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In an ovenproof frying pan or skillet, melt the butter and sugar, then add in 1/2 teaspoon vanilla.
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Stir, watching continuously until it starts to thicken and become a golden caramel colour. Turn off the heat.
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Carefully (it’s hot) arrange your figs (cut side down for the ends) in the pan.
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Spoon your tofu mix over the figs.
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Cut your puff pastry into a rough circle (or square if your skillet is square) 1-2cm bigger than your pan and lay it over the pan.
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Tuck the edges of the pastry inside the pan, so everything is hidden under the pastry.
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Using a fork, gently prick the pastry all over several times. Roughly brush with some milk (to make the pastry brown).
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Place the whole pan in the oven on Gas Mark 6 (400f / 200c) for 20-25 minutes (the pastry should be golden, crispy and puffed).
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Using oven gloves, remove the pan from the oven and set aside for 10 minutes (leave the oven gloves over the handle to remind you it is HOT)!
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Grab a plate and a palette knife. Carefully ease the knife around the edge of the pan to loosen the pastry. Put the plate over the pan (holding onto it), then (still using the oven glove), turn the pan upside down so the fig tart ends up on the plate pastry side down. Give the pan a little shake to make sure everything is out, then remove the pan.
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Marvel at your fig arrangement and the delicious caramel looking pastry! Slice and serve!
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Enjoy!
What do I need?
This is one recipe where you might need to buy yourself a new pan, but it is so worth it! Here are a few ideas for you. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
Serve your fig tart as it is, with cream, custard, yogurt or ice-cream! Serve it warm, or if you can wait, serve it cold!
Storing
This will store for a couple of days but the pastry will begin to lose its crispness. You can store it covered on the worktop, or in the fridge. Alternatively you could slice this then freeze and heat through in the oven to warm. If freezing, remember to label and date.
Sharing
Well, I will leave this one up to you this week! You might find it is much too irresistible to share! You might decide that the puff pastry sheet will make two, so you make one and ‘accidentally’ eat it all, then make another one for sharing!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
