I visited the local market and I was inspired by the produce that was available. One of my husband’s favourites figs, were plentiful so we bought a kilo. When we returned home and ate one, it was the sweetest fig I have ever tasted. It was like jam inside. After the market my friend from Australia and I walked around the corner to Grand Epicerie, a destination every foodie must visit. It was a Saturday morning and there were lots of samples to try. I met this lovely man who was offering samples of his honey. We tried the lavender and then the chestnut tree honey. I simply had to buy the chestnut tree honey. The taste was so strong and earthy. www.maisoncharaix.com
Grand Epicerie is a wonderful gourmet food store. It has fresh produce and packaged goods, cold and off the shelf. I buy all my special ingredients there. Like sugar cubes, and you pick your own eggs and put them in coloured boxes according to their size. The fresh produce is expensive compared to the marché so I just pick up those extras.
Now that my basket was laden with wonderful ingredients I headed back to our apartment to make a fig tart. I couldn’t wait to bake, I hadn’t had a chance since leaving Australia and certainly not in Uganda. I used my own recipe for the pastry and then made a frangipane type filling with the chestnut tree honey added to it and lastly the sliced fig.
Recipe For fig tart with chestnut tree flavoured frangipane
Ingredients for the tart base
340g (23/4 cups) plain flour
a pinch of salt
150g unsalted butter
90g icing sugar
2 eggs, beaten
Sift the flour and salt onto a work surface and make a well in the center. Put the butter in the well and rub it through until the mixture resembles breadcrumbs. Add the icing sugar and then the eggs and knead a few times to bring it together. Then wrap in cling wrap and put in the fridge for at least an hour.
Ingredients for the Frangipane
125g ground almonds / almond flour
2 teaspoons of Miel de Chataignier (or you can use any honey you fancy)
Unwrap the dough from the cling wrap. Make sure the dough is cool but supple by the time you want to roll it out. Roll out then place in a tart tin and blind bake for ten minutes at 170 degrees.
Now make the frangipane by melting the 125g of butter slowly over low heat and letting it cool slightly. Beat the sugar together with the three eggs until creamy and add the melted butter while continuing to beat. Add the almond flour and mix well. Then add delicious Miel Chataignier Honey.
Now spread the frangipane evenly into the tart tin (it will spread out nice and evenly on it’s own). Do not fill to the rim, because you want to put in the fruit next. Slice Figs and place in a pattern on the top.
Slide the tart into the oven and bake for 35-45 minutes, depending on your oven. When it’s beautifully golden brown, puffed and firm to the touch, it is ready. Leave to cool on a rack. You can place fresh figs next to the slice on the plate, dust the tart with icing sugar before serving.
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