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
Ingredients
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
Method
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.
Filling
Ingredients
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
Method
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.
Looks delicious Muppy! I love how you've used fig jam. So delicious
ReplyDeleteThis looks and sounds fantastic! Figs are so tasty!
ReplyDeleteThis tart looks delicious. Looks like something my family would love!!!
ReplyDeleteI do love a good bakewell tart indeed! Nice idea using fig jam too :)
ReplyDeleteI have lots of fig jam left from last year and more to make very soon so this is right up my street. Thanks Diane
ReplyDeleteoooooh this sounds heavenly!
ReplyDeletewowza! That looks amazing! I absolutely love ANY kind of tart! Well done!
ReplyDeleteOOOOHHHH!!! That looks scrumptious! I love fig jam too! I am sure this tasted terrific!
ReplyDeleteYour tart looks so good! I have never tried fig jam before, now you have me thinking about it! LOL!
ReplyDeleteSo beautiful. I feel like I am back in England. Lovely!
ReplyDeleteOh my giddy aunt Muppy.
ReplyDeleteThat looks so delicious!
Your tart sounds delectable! Your description makes me wish for a piece!
ReplyDeleteMmmm...I love fig jam! This tart looks irresistible! :)
ReplyDeleteI just finished the last of my coveted jar of fig jam. I'm thrilled no one else in my family likes it because I can hoarde it all to myself. Your fig tart looks so rich and delicious. Your parents I'm sure were delighted!
ReplyDeleteGorgeous fig tart. Can't wait for fig season to make it.
ReplyDeleteWhat a great way to use fig jam in dessert. It looks so deliciously moist and delicious!
ReplyDeleteFig jam used for this tart, nice!
ReplyDeleteOooh, I have so much jam at home, this would be a great way to use it! :)
ReplyDeletethat looks yummy! great idea using jam!
ReplyDeletethis sounds absolutely heavenly! i am in love.
ReplyDeleteOMG , this is sooo good!
ReplyDeleteBookmarked already!
IS ur crust the crunchy kind or the softer kind?
I love figs so I sure will love fig jam tart. So now I got to make some fig jam.You've made a nice looking tart. I am sure it taste as good as it looks.
ReplyDeletelooks delicious! i've never tried bakewell tarts before but i think you've convinced me to give them a try...
ReplyDelete