John Myers
Ingredients for 8 servings:
- 15 figs, fresh
- 1 pack of shortcrust pastry (cake dough) from the refrigerated section or puff pastry
- 100 ml cream
- 3 eggs
- 1 tbsp sugar
- 1 tsp cornstarch
- 1 packet of vanilla sugar
- 1 pinch(s) cinnamon powder
- 100 g sugar
- 2 tbsp water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
simple and sophisticated
Wash the fresh figs, cut off the stems, and halve the figs. Line a tart pan with ready-made cake batter or puff pastry (if you want to make your own, use a shortcrust pastry recipe and line it with baking paper). Place the fig halves close together on the pastry, cut-side up. Depending on the size of the pan and the figs, you will need about 12-15 whole figs. For the glaze, mix the cream with cornstarch, vanilla sugar, and a pinch of cinnamon, then stir in the eggs. Pour the glaze over the figs. In a non-stick saucepan (or frying pan), cook 100g of sugar with 2 tablespoons of water over medium heat until the sugar is caramelized (the water helps the sugar caramelize more evenly and avoids lumps). Do not let it get too dark, or the caramel will taste bitter. Pour the caramel over the figs. Bake the tart at 200°C (top/bottom heat) for approximately 35-45 minutes, until the glaze turns golden yellow. Serve the still-warm tart with whipped cream or vanilla ice cream.
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