A whole filo pastry fig tart

Fig tart with brandy cream

Name: Fig tart with brandy cream
Total time: 45 min
Yield: Serves 6
Cuisine: Scandinavian
Ingredients: 7 sheets filo pastry; 100g salted butter melted; 12 figs; 75g runny honey; 200ml whipping cream or double cream; 2 tbsp icing sugar; 4 tbsp brandy

Trine Hahnemann

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Serves 6

Easy

Total time: 45 mins

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Make the most of sweet, ripe and juicy figs in fancy filo tart. Served with warming brandy cream, it's a simple yet impressive autumnal dessert

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Alternatives

Complete the dish

Make this impressive fig tart, then check out our baklava, apple pie samosas and more filo pastry recipes. Also check out more seasonal fig recipes such as our fig jam, fig cake, baked figs and fig cookies.

This recipe comes from Scandinavian Green by Trine Hahnemann (£26, Quadrille). Trine says: "Eating figs is like travelling on Aladdin’s carpet to all the exotic places we do not yet know. Figs are sweet and surprising, promising adventures and new frontiers."

Ingredients

Nutrition

TART

7 sheets filo pastry
100g salted butter

melted
12 figs
75g runny honey

BRANDY CREAM

200ml whipping cream or double cream
2 tbsp icing sugar
4 tbsp brandy

Nutrition: per serving

kcal527
fat28.7g
saturates17.3g
carbs54.2g
sugars29.1g
fibre3.9g
protein5.3g
salt0.7g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Line a baking tray with baking paper.
step 2

For the tart, unfold the filo pastry but keep it covered with a damp tea towel as you work, to prevent it from drying out. Put a sheet on the prepared baking tray, then brush it carefully with melted butter. Cover with the next sheet, brush with butter, and repeat until you have used all seven sheets.
step 3

Cut the stems off the figs, then slice the fruits. Melt the honey in a small pan and spread it over the top layer of filo pastry, leaving a 1cm border all the way round. Arrange the fig slices on top, in straight lines and press them down slightly.
step 4

Bake for 20-25 minutes or until the figs have slightly caramelised. 5 For the brandy cream, whip the cream with the icing sugar until light and fluffy, then fold in the brandy. Serve with the tart.

Recipe extracted from Scandinavian Green by Trine Hahnemann, (£26, Quadrille). This recipe was supplied by the publisher and not retested by us.

Head here for more fig recipes

Figs and serrano ham with roquefort drizzle

Authors

Trine Hahnemann

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