Fig and Raisin Tart
This is the Fig and Raisin Tart recipe.
- Prep: 15 min
- Cooking: 40 min
- Refrigeration: 30 min
Ingredients
- Pastry
- 1 3/4 cup (430 mL) Five Roses Heritage Pasta Flour
- 1 cup (250 mL) ground almonds
- 1/4 cup (60 mL) icing sugar
- 1/4 tsp (1 mL) salt
- 3/4 cup (180 mL) cold butter cubed
- 3 tbsp (45 mL) Break-Free Liquid Eggs* well shaken
- Filling
- 2 cups (500 mL) sultana raisins
- 2 cups (500 mL) chopped dry figs
- 2 cups (500 mL) water
- 1 cup (250 mL) sugar
- 1/4 cup (60 mL) butter melted
- 1/4 cup (60 mL) Five Roses All Purpose Flour
- 1/2 cup (125 mL) Realemon Lemon Juice**
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Preparation
Crust:
Combine flour with almonds, icing sugar and salt in a food processor. Add butter and pulse until crumbly. With motor running, add eggs. Blend just until mixture forms a ball. Press enough pastry into bottom and up the sides of a deep 9-in (23 cm) fluted tart pan or pie plate to make a substantial shell. Refrigerate for 30 minutes. Roll remaining pastry out thinly and cut out a 3-in (7.5 cm) circle or star shape.
Filling:
Combine raisins and figs in a saucepan. Add water and sugar and bring to a boil. Blend melted butter with flour. Stir in lemon juice until smooth. Stir into fig and raisin mixture and bring to a boil, stirring. Cook for 5 minutes or until thickened. Cool to room temperature. Preheat oven to 400 °F (200 °C).
Line chilled pastry shell with foil and pie weights or dried beans. Bake for 10 minutes. Remove weights and foil. Bake for 15 minutes longer or until golden. Place reserved pastry shape on a baking sheet beside tart and bake for 8 to 10 minutes or until golden.
Spread filling into cool shell and place pastry shape on top.
Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com
** Realemon Lemon Juice can be replaced with an equal quantity of freshly squeezed lemon juice.
