Fig tarte

200 g white flour

50 g sugar

1 pinch of salt

100 g butter

cold, cut into cubes

1 egg yolk

100 g cane sugar

30 g butter

100 ml red port wine

200 ml grape juice

2 vanilla pods

halved lengthwise, seeds scraped out

1 lemon

some grated zest

¼ tsp ginger

finely grated

10 figs

halved

Vanilla ice cream

for serving with the tarte

Some olive oil

Some fleur de sel

Mix the flour, sugar and salt in a bowl. Add the cold cubes of butter, then quickly rub in by hand until the mixture resembles breadcrumbs. Add the egg yolk and work into a pastry – do not knead. Cover the pastry and chill for about 2 hours.

Heat the cane sugar in a wide pan, swirling gently, and caramelize until light golden brown. Reduce the heat, add the butter and port wine, bring to the boil, then reduce. Add the grape juice, vanilla seeds, lemon zest and ginger, bring to the boil, then reduce slightly. Add the figs and briefly warm over a low heat. Remove the pan from the heat and leave to cool.

Preheat the cooking space to 180 °C using the hot air mode. Pack the figs tightly into the prepared dish. Reduce the cooking liquid to a syrup and then spread over the figs. On a lightly floured work surface, roll out the pastry about 4 mm thick and place on top of the figs. Put the dish on a wire shelf in the preheated cooking space and bake for about 45 minutes. Take the tarte out of the cooking space and leave to cool for about 10 minutes before inverting on to a plate. Cut the tarte into slices and serve with a scoop of vanilla ice, drizzle over a little olive oil and sprinkle with a little fleur de sel.

(Pre-)heat cooking space to 180 °C with Hot air

Action

Hot air 180 °C for 45 Mins