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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fig and Walnut Tart Recipe

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This recipe for Fig and Walnut Tart is from Mitchell Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Pastry:
1 1/3cups (200g) plain flour
2 tbsp caster sugar
pinch of salt
120g unsalted butter, cubed
1 egg yolk
2-3 tbsp iced water

Filling:
1 1/4cups (300g) brown sugar
120g unsalted butter
200ml cream
4 eggs
2 cups (200g) walnuts
6 fresh figs, quartered
double cream, to serve

Directions:
Directions:
Place flour and sugar in the bowl of a food processor, along with a pinch of salt. Process to combine. Add butter and process until mixture resembles breadcrumbs. Add egg and enough water for the mixture to come together. Remove and cover with plastic wrap. Refrigerate for half an hour.

Preheat oven to 180ºc. Roll out the pastry and fit into a 24cm tart tin. Line the pastry with baking paper and weigh down with rice or baking beads. Bake for 12 minutes. Remove the paper and beads and bake for a further 12 minutes.

Meanwhile, plcce sugar, butter and cream in a saucepan. Stir until butter melts. Cool slightly before beating in the eggs one at a time.

Arrange the walnuts and figs in the pastry shell. Pour over the caramel mixture. Bake for 50-60 minutes or until set.

If desired, lightly sprinkle the top of the tart with caster sugar and using a kitchen blow torch, heat until caramelised.

Serve with a dollop of double cream.

 

 

 

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