Fig Tart
Fig Tart is on Sweet Caramel Sunday!Fresh ripe figs, crunchy buttery puff pastry, sweet cream and a marmalade syrup bring this Fig Tart to your table!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: Australian, International
Keyword: Fig Tart, fruit tart, Sweet Tart, tart
Servings: 4
Calories: 584kcal
Fig Tart
- 1 sheet puff pastry
- ½ cup cream
- 1 tbs icing sugar
- 1 teaspoon vanilla essence
- 8 figs
- ¼ cup marmalade
- ¼ cup water
Fig Tart Method
Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with baking paper
Take your pastry out of the freezer, leave for a few minutes, separate the sheets and lay one sheet flat on the baking paper
Run a knife around the edge of the pastry 1-2cm to score it, making the crust
Use a fork to prick the pastry all over the inside (not the crust) of the pastry
Bake for 10 mins before sliding the pastry onto the oven rack and placing the baking tray on a lower wrack of the oven. Bake for another 5 minutes or until the pastry is a light golden brown.
Add cream, icing sugar and vanilla essence to a mixing bowl and beat till soft peaks form in the cream (2-3 mins)
Slice figs into thin pieces
Remove pastry from oven and allow to cool
Make Marmalade Syrup by combining marmalade and water into blender jug and blitz to combine
Spread cream over pastry sheet
Top with fig slices
Drizzle marmalade syrup over fruit and pastry
Serve with additional cream and marmalade syrup (optional)
- I love puff pastry tarts, have a look in my dessert recipes section for more inspiration!!
- You can refrigerate the leftovers of this dish (if there are any) but it tastes better when eaten on the day it is cooked
Calories: 584kcal | Carbohydrates: 64g | Protein: 5g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 40mg | Sodium: 172mg | Potassium: 308mg | Fiber: 4g | Sugar: 29g | Vitamin A: 580IU | Vitamin C: 3.9mg | Calcium: 65mg | Iron: 2mg