August 2011 Fig Tart, Honey & Lavender Cream

Look out for Fresh Figs on the Guernsey Hedgerow Stalls this month

• SWEET SHORT CRUST PASTRY:
• 450g Plain Flour (sieved)
• 250g Guernsey Dairy Unsalted Butter (Ice cold and diced)
• 110g Icing Sugar
• 1 Free Range Egg
• 1 Vanilla Pod (seeds scraped from)
• Zest of one Lemon (optional)
• ALMOND SPONGE INGREDIENTS:
• 2 Free Range Eggs (Beaten)
• 125g Guernsey Dairy Unsalted Butter
• 125g Caster Sugar
• 125g Ground Almonds
• 30g Plain Flour (sieved)
• Zest of half a Lemon
• 15ml Almond Liqueur
• HONEY & LAVENDER CREAM:
• 60ml Guernsey Honey
• 284ml Guernsey Dairy Whipping Cream (whipped to soft peak)
• Sprigs of Fresh Lavender
• 6 Ripe Figs

To prepare the sweet shortcrust pastry, place the cold butter, sieved flour and sugar together in a food processor and blitz for a few seconds until a fine breadcrumb like texture is achieved. Do not over mix the pastry. Add the free range egg and using the pulse button of your processor, carefully bind, being careful not to over mix the pastry as this will result in a pastry that both shrinks when cooked, but also has a doughy texture when eaten.

Remove from the food processor and place on a layer of cling wrap. Flatten slightly to create more surface area and cover with more cling wrap. Place in the refrigerator for 20 – 30 minutes to allow the pastry to both chill and rest, resulting in an easier product to work with, also one that will not shrink when cooked.

NOTE: Use approx. one third of the above recipe for 6 individual tartlets. The remaining pastry can be frozen for use another day.

On a lightly floured work surface roll the pastry to a thickness of approx. 0.25cm and line 6 x 12cm diameter tartlet moulds with the pastry. Pierce the base of each tartlet with a fork to prevent the pastry rising when baking. Set the tartlets aside in the refrigerator to rest whilst preparing the filling. 

For the Almond Sponge Filling, whisk together the unsalted butter and sugar until light in texture and white in colour, gradually whisk into this the two beaten eggs until all is incorporated. Add the liqueur and zest and whisk again. Lightly mix into this the flour and ground almonds. Divide the sponge mix between the tartlet tins, trim off any excess overhanging pastry using a cook’s knife.

Place a ripe fih in the centre of each tart and score a cross shape in the top of each one. Bake at 160 c / 325 f / Gas 3 for 35 – 40 minutes.

Warm the Guernsey Honey carefully over a medium heat with freshly picked Lavender and allow infusing of the flavours, pour the honey through a sieve and cool before folding into the whipped cream.

Remove the tarts from the oven, let them cool briefly before serving with the scented Guernsey cream.