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Fig Tart

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Flavoured with tarragon, these quails are cooked following the traditional method. This bittersweet herb is similar in flavour to anise, so if you really can’t abide the taste, just drop it. The dish will still be a triumph without it!

QUAILS IN WHITE WINE & GRAPES

PREP: 30 min | SERVES: 6

INGREDIENTS

for the almond shortcrust pastry

120 g (130 ml) butter

80 g icing sugar

30 g almond flour

210 g (375 ml) cake flour

2.5 ml salt

2 g (3 ml) baking powder

2.5 ml vanilla extract

50 g eggs


for the almond cream

50 g icing sugar

50 g (55 ml) butter

50 g ground hazelnuts

50 g ground almonds

10 g (20 ml) cake flour

20 g whipping cream

1 egg

30 ml rum

for the topping

15 ripe figs

30 ml butter

50 g soft brown sugar

45 ml honey


for the finish

chopped roasted hazelnuts

100 g clear apricot jam

METHOD

for the almond shortcrust pastry

Place the butter into a stand mixer and add the icing sugar, almond flour, cake flour, salt and vanilla. Mix at low speed until all the ingredients are combined. Add the eggs and mix at low speed until a dough is formed. Cover the dough with cling film and refrigerate for 30 minutes. Roll the pastry out on a lightly floured surface to 2 mm thickness and line a 34 cm tart case. Cover with cling flim and refrigerate for 1 hour. Preheat the oven to 170 °C.

for the almond cream

Place the sugar and butter into a stand mixer. Using a paddle attachment, cream the sugar and butter. Add the ground hazelnuts and almonds, and mix until incorporated. Add the cake flour, cream, egg and rum. Mix until the almond cream has a smooth texture.  Place the mixture into a piping bag and pipe the almond cream into the refrigerated tart shell.

for the topping

Cut the figs into 5 mm slices and arrange tightly over the almond cream. Place in the oven and bake for 30-35 minutes or until golden. Melt the butter in a pan with the soft brown sugar, then add the honey. Cut the remaining figs into quarters and place in the honeyed caramel – let them roast for 2-3 minutes per side, depending on how soft the fruit is. Keep on basting the figs with the caramel. Allow them to cool. Remove the tart from the tart case. Melt the apricot jam with 1 tbsp water in the microwave for 30 seconds. Then glaze the tart, using a pastry brush. Arrange the caramelised figs over the tart and baste with the remaining caramel. Scatter the chopped roasted hazelnuts over the edge of the tart and serve.

THIS RECIPE WAS FIRST FEATURED IN JAN THE JOURNAL VOLUME 2 
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