Spanish Fig Tart

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Spanish Fig Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
532
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie532 kcal(25 %)
Protein7.94 g(8 %)
Fat25.12 g(22 %)
Carbohydrates66.12 g(44 %)
Sugar added21.47 g(86 %)
Roughage0.82 g(3 %)
Vitamin A258.37 mg(32,296 %)
Vitamin D0.75 μg(4 %)
Vitamin E2.67 mg(22 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.37 mg(34 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.07 mg(5 %)
Folate111.78 μg(37 %)
Pantothenic acid0.36 mg(6 %)
Biotin0.52 μg(1 %)
Vitamin B₁₂0.52 μg(17 %)
Vitamin C0.57 mg(1 %)
Potassium157.65 mg(4 %)
Calcium62.88 mg(6 %)
Magnesium19.23 mg(6 %)
Iron2.61 mg(17 %)
Iodine22.5 μg(11 %)
Zinc0.44 mg(6 %)
Saturated fatty acids14.81 g
Cholesterol126.68 mg
Author of this recipe:

Ingredients

for
8
For the pastry
2 ¾ cups
1 pinch
cup
chilled butter
0.333 cup
superfine caster sugar
1
egg (beaten)
milk (for brushing)
For the filling
8 ounces
dessert Figs (chopped)
½ cup
½ cup
0.333 cup
butter (chopped)
¾ cup
1 teaspoon
2
eggs (lightly beaten)
½ cup

Preparation steps

1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" flan dish or tin.
3.
Roll out 2/3 of the pastry on a floured surface and line the dish, crimping the edges. Chill for 10 minutes.
4.
For the filling: combine the figs, wine and water in a pan. Bring to a simmer and cook for 5 minutes.
5.
Add the butter, sugar and vanilla. Cook, stirring, for 2-3 minutes until the butter melts. Remove from the heat and cool slightly.
6.
Add the eggs and flour and stir to combine. Pour mixture into the pastry case.
7.
Roll out the remaining pastry and cut 11 x 1cm|1/2" wide strips with a sharp knife or pastry wheel.
8.
Lay the pastry strips across the top in a lattice. Brush the strips with a little milk.
9.
Bake for 30-40 minutes until golden.