Yesterday we had an unexpected visit from my parents which gave me the perfect excuse to bake.
I bought some delicious fig jam at the farmers markets recently and have been wanting to put it to good use. This recipe is based on a bakewell tart, a delicious treat we discovered in England.
It was so delicious with the buttery, crumbly, crispy, slighty sweet base lined with a thin layer of fig jam and then topped with a soft and luscious almond filling.
It was equally delicious served warm as it was at room temperature the next day (tasted for blogging purposes of course).
Fig Jam Tart
Pastry base (I use this recipe for most of my sweet tarts) - makes one 23cm diameter tart
90g softened butter
Almost 1 cup plain flour (I use an organic unbleached freshly milled flour - it is amazing)
2 tbsp sifted icing sugar
1 cold egg yolk
Preheat oven to 200C.
Mix the butter, flour and icing sugar until you get a crumb-like mix. I usually use my hands but try to do it reasonably quickly so as not to warm it up. Then add the egg yolk which will bring the dough together, again I use my hands. If the mixture is too sticky add extra flour, if its too dry add a little cold water. Once it has formed a dough you can wrap in cling wrap and place in fridge to rest for about 20 minutes, or even freeze it for another day (something I have done plenty of times).
But for this tart I was short on time (as I often am) so I simply rolled out the pastry so that there is enough for your tin with a bit of overhang, and place in a greased round tart tin with removable base. At this point you can once again pop the tart in the fridge to rest for about 20 minutes as it helps reduce shrinkage. I skipped this step and just pricked the bottom lots with a fork and baked for about 10 minutes. Remove from oven and prepare filling.
1/3 cup castor sugar
100g butter softened
1 tsp lemon rind
2 large eggs
1 cup fine almond meal
1/4 cup fig jam
Turn oven down to 180C.
Whisk (or beat) the sugar, butter and lemon rind until its creamy and pale. Add one egg at a time whisking well.
Fold through the almond meal until all combined.
Spread the fig jam on the base of the partially cooked tart base.
Top with the almond filling being sure to spread it evenly and to the edges.
Bake at 180C for 40 minutes or until firm to touch. Be sure to keep an eye on it as all ovens are different and if it is like mine you will need to turn it halfway through.
Let rest for 10 minutes before serving.
I kept mine on the bench overnight covered and it was still perfect in the morning.