figs

Spiced Fig, Pistachio and Dark Chocolate Tart

This is a proper grown up spin on the classic Bakewell tart, with chocolate pastry encasing an earthy pistachio frangipane and sweet spiced fig filling. Served up warm with vanilla ice cream or cold with creme fraiche, it would make for the perfect way to round off a late summer lunch or dinner party.

Ingredients (serves 8-10)

For the chocolate pastry

  • 225g plain flour
  • 25g cocoa powder
  • 3tbsp icing sugar
  • pinch salt
  • 140g cubed butter, cold
  • 2 egg yolks mixed with 2tbsp cold milk

For the spiced fig compote

  • 300g figs
  • 2tbsp honey
  • 6-8 cracked cardamom pods
  • 1 vanilla pod, split
  • 1 cinnamon stick
  • zest and juice 1 orange

For the pistachio frangipane

  • 150g soft unsalted butter
  • 150g golden caster sugar
  • 3 eggs
  • 125g ground pistachios (I just blitz pistachios up in a food processor for this)
  • 25g plain flour

To finish 

  • a couple of extra figs
  • a few pistachios, chopped
  • 50g dark chocolate

Method

  1. Start off by making the pastry. To do this place the flour, cocoa, icing sugar, salt and butter in a food processor and pulse until it resembles breadcrumbs. Add the egg and milk and pulse again until the mix starts to come together and form large lumps. Tip this onto a work surface and shape into a disc, about 1.5 inches thick (handling as little as possible). Wrap in cling film and chill for 20 minutes.
  2. Preheat the oven to 170c and grease a deep tart tin with butter. Once the pastry has chilled and firmed up a little, lightly flour your work surface and roll it out to about 3mm thick. Roll up around a rolling pin then unravel over the prepared tin. Push the pastry down into the tin, using a spare piece to get it right into the corners and grooves (avoid stretching the pastry as this can lead to shrinkage when baking). Once well lined, trim any overhanging excess and return to the fridge for a further 20 minutes.
  3. Now take a piece of greaseproof paper, screw it in a ball and unwrap. Push it down into the pastry case and fill with baking beans. Blind bake for 15-20 minutes or until the sides are set. Once you reach this stage remove the baking paper and beans and return to the oven for a further 15-20 minutes, or until the pastry is cooked through and sandy to the touch.
  4. Make the compote next. To do this just slice the figs into small pieces and place in a pan along with the honey, cardamom, cinnamon, vanilla, orange juice and zest. Cook gently until it forms a sticky jam-like consistency then set aside to cool (you may have to add a little water during this process if the figs get a little dry before softening completely).
  5. By this point your pastry case will be ready, so set aside to cool a little and reduce the oven temperature to 160c. For the frangipane, beat together the butter and sugar until very pale and fluffy, then add the eggs one at a time, beating well between each addition. Once all the eggs are well incorporated, mix in the pistachios and flour to form a smooth mixture.
  6. Spoon the fig compote/jam into the base of the tart case and spread out. Spoon the frangipane on top and level off, then add a few extra fig slices in a pattern of your choice. Bake for 40-50 minutes or until the frangipane is set and golden. Set aside to cool (if serving cold).
  7. To finish the tart, melt the dark chocolate and drizzle all over the top. Sprinkle with extra pistachios and serve with cream, ice cream or creme fraiche.

Enjoy!

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Rose Labneh with Sumac Baked Figs

I know I’m getting a few months ahead of myself by posting a fig recipe (usually they come into season around late July), but when I saw some particularly plump, dark looking figs in my local fresh produce shop, I couldn’t help but cook them up with some delicious accompaniments. You could recreate this super simple recipe using any seasonal fruit- rhubarb, greengage or peach would work particularly well.

Ingredients (serves 6)

  • 400ml Greek yoghurt
  • 3tbsp runny honey
  • 2tsp rose water
  • 10-12 ripe figs
  • 1-2tsp sumac
  • Few sprigs thyme
  • 1 pomegranate, seeds only
  • 75g almonds

Method

  1. Place the yoghurt, 1tbsp of the honey and the rose water in a bowl. Mix together then transfer to a muslin cloth and tie up the corners. Sit this in a sieve over a bowl for at least 24 hours (refrigerated).
  2. After 24 hours the liquid will have drained from the yoghurt, leaving you with a thick, smooth labneh.
  3. Once the labneh is ready, prepare the other elements of your dessert. Preheat the oven to 200c and line a high sided baking tray with greaseproof paper. Slice the figs into either halves or quarters (depending on your visual preference!) and spread out on the tray (cut side up). Drizzle with the remaining 2tbsp honey and sprinkle over the sumac. Roughly break the thyme into the tray too.
  4. Roast the figs for 20-25 minutes until very tender and sticky. While the figs are cooking, toast the almonds in a dry frying pan until lightly coloured, then roughly chop.
  5. To serve, spread a generous spoonful of the labneh onto your dessert plates and arrange some fig pieces on top. Sprinkle over the almonds and pomegranate seeds and lastly, garnish with some thyme, if you like.

Enjoy!

Sticky Fig Cake with Pistachio Praline

Ripe, pink fleshed figs are one of my very favourite fruits and pair brilliantly with so many other ingredients, from goats cheese and honey to cured hams and walnuts. In this cake I have used dried figs soaked in tea ( a method commonly used with dates to make sticky toffee pudding) to flavour the spiced sponge, then added a salty sweetness with the caramel drizzle and finished it off with a tangy mascarpone cheese icing, earthy pistachio praline and slices of fresh fig. Though the finished cake makes for a really beautiful centre piece, you could also enjoy it as a warm pudding with the salted caramel and a big scoop of vanilla ice cream.

Ingredients

For the sponge:

  • 300g dried figs, chopped
  • 325ml hot black tea
  • 185g soft butter
  • 275g light brown soft sugar
  • 1tsp vanilla extract
  • 4 eggs
  • 375g self raising flour
  • 1 1/2 tsp bicarbonate of soda
  • 1tsp ground cinnamon
  • pinch black pepper
  • pinch salt

For the salted caramel (this is a sort of cheats caramel- a bit like butterscotch sauce):

  • 50g butter
  • 50g golden syrup
  • 50g light brown soft sugar
  • 50ml double cream
  • pinch sea salt

For the pistachio praline:

  • 150g caster sugar
  • 200g shelled pistachios

For the mascarpone icing:

  • 200g mascarpone
  • 300ml double cream
  • 3-4tbsp icing sugar

Toppings (optional)

  • fresh figs and herbs

Method

  1. Preheat the oven to 170c fan (325F/ gas mark 3). Grease and line a deep square tin (around 22x22cm).
  2. Place the chopped dry figs in a bowl or jug and pour over the hot tea. Leave to infuse while you start making the cake batter.
  3. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter and sugar along with the vanilla until light and fluffy. Add in the eggs one at a time, beating well between each addition.
  4. Once the eggs are incorporated, sift in the flour, bicarbonate of soda, spices and salt. Fold until the batter is smooth and all the ingredients are well combined then tip in your soaked figs (along with the tea) and fold once more.
  5. Tip the mixture into the prepared tin and level off. Bake for 45-50 minutes or until a skewer comes out clean with just a few moist crumbs attached when inserted.
  6. While your cake is baking, make the salted caramel. To do this simply pop the butter, syrup, sugar and cream in a saucepan and melt together. Once melted bring to the boil and let it bubble for a couple of minutes, then remove from the heat, add the salt to taste and leave to cool.
  7. Next, make the pistachio praline topping. Line a tray with greaseproof paper and put the sugar and pistachios in a heavy bottom pan. Heat gently until the sugar starts melting. Swirl the pan occasionally to coat the pistachios and prevent burning. Once the sugar has completely melted increase the heat and turn the pistachios with a wooden spoon until the caramel reaches a deep golden colour, then tip onto the prepared tray and leave to set hard.
  8. Lastly, make the mascarpone icing. In a large bowl (or bowl of a stand mixer with whisk attachment) whisk together the mascarpone, cream and icing sugar until you have a spreadable (but not overly whipped) consistency.
  9. Once your cake is baked, prick lots of holes all over the surface and pour on about 2/3 of the salted caramel, allowing it to sink into the sponge. Leave to cool in the tin.
  10. When your cake is completely cool you’re ready to decorate. Spread the mascarpone icing in an even layer all over the top and sides (or just the top if you like, it’s up to you!) and smooth with a palette knife. Use the remaining cooled caramel to drizzle down the sides then crush up the praline and sprinkle around the edges. Arrange the fresh fig slices on top and add some woody herbs (such as rosemary) for colour.

Enjoy!

Fig, Goats Cheese and Caramelised Red Onion Pizza

Everyone loves pizza, and this one is a bit different and a little more refined than your regular tomato and pepperoni. Give it a try- it’s really moreish and the homemade dough is thin, crisp and delicious!

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For the dough (makes 2 large pizza bases), you will need: 10g fast action dried yeast, 1tsp caster sugar, 110ml warm water, 200g strong white flour, 1tbsp olive oil, 1tsp salt

Place the flour, salt, sugar and yeast in a  bowl and quickly mix together. Add the olive oil and water in one go and mix together with a cutlery knife until it comes together. Form into a ball of soft but not sticky dough and knead for 10 minutes.

Oil the bowl and return the dough to it. Cover with oiled cling film and leave to rise in a warm place for 1 hour.

For the topping, you will need: 6 figs, 1 small goats cheese log, thyme leaves, honey, 2 red onions, 1tsp brown sugar, 2tbsp basil pesto, sea salt, black pepper

While the dough is rising, prepare the toppings. For the onions, slice finely and sweat with oil on a low heat in a saucepan until soft and translucent. Once soft, up the heat, add the brown sugar and allow to caramelise, stirring occasionally to prevent catching. Set aside to cool.

Slice the figs thinly, crumble or slice the goats cheese and pick the thyme leaves. If you’d like to make your pesto check out my wild garlic variety here.

Assembling your pizzas: you will need some semolina and extra flour

Preheat the oven to 220c or the highest setting. Place 2  flat trays in the oven sprinkled in semolina.

Take your risen dough (it should doubled in size), knock back (by quickly knocking excess air out) and split in two. Roll out on a floured surface to about 5mm thick (don’t worry too much about the shapes, just make them as circular as you can- or make rectangular pizzas like mine!). Make sure the bases are moveable and not stuck to the surface at this stage.

Spread the pesto thinly on each pizza then add the caramelised onion, figs and goats cheese. Sprinkle over the thyme and drizzle on some honey. Finish with a sprinkling of sea salt and a crack of pepper.

Now comes the tricky bit; take a third flat baking tray and sprinkle with semolina. Very quickly slide it under the first topped pizza in one movement then transfer it to the preheated baking tray in the oven in another quick jolt. Repeat with the second pizza and bake for 8-10 minutes (this movement takes time to perfect but it produces well cooked dough with crisp bases!).

When the pizza is ready dress in some good quality olive oil and top with rocket.

Enjoy!