Fig and yogurt tart



There is a fig tree up the road from my house and every year I can forage a few figs. This year they abound and are small but sweet. The skin is a bit hard though, so they are perfect for baking rather than eating raw.

Fig and yogurt tart

For the base:

- 200g plain flour
- 100g  butter, soft
- 100g sugar
- 1 egg 
- 1 drop vanilla essence

For the filling
- 12/15 figs (depends on size)
- 3 eggs + 2 egg whites
- 100 g raw sugar
- 100 g yogurt
- 1 drop vanilla essence
- Icing sugar to sprinkle

Prepare the base and spread over the base and borders of a 23cm tart dish lined with baking paper. Cut the figs into two and place over the pastry, cut sides up. Whip the eggs and egg whites with the sugar, add the yogurt and vanilla essence and then pour over the figs. Bake for about 45 minutes at 180°C or unit the centre is not wobbly anymore. Dust with icing sugar and let it cool down completely before cutting.



I am in love with lisianthus, especially the light green variety. It would be great to grow them in the garden, anyone out there that knows how? 






Photos and Recipes by Alessandra Zecchini ©

Comments

Post a Comment