Oh how I love fresh figs. The season before last I made a fig and blue cheese tart. Last season I made fig puddings with honey caramel sauce. One of my favourite things to do with fresh figs is to eat them on toast with ricotta and honey. They’re also great with toasted almonds. This is the flavour combination that inspired this recipe. I baked roast almond and cinnamon pastry cases that are gluten free, then filled them with ricotta whipped with honey and a little cream. Last but not least, they’re topped with torn and bruleed figs.
The pastry recipe makes nearly double what you need, but I’m not interested in halving an egg yolk. I recommend arranging any unused pastry into rough log on a large sheet of cling film and rolling it into a tight sausage. With the ends tied, you could freeze it for your next batch of tarts. Just remove it from the freezer in plenty of time to defrost fully. Otherwise, you could keep the log in the fridge, and slice it into delicious gluten free cinnamon and almond biscuits. Bake them in a moderate oven till just golden.
Makes 6 small tarts
|200||grams||gluten free flour*|
|175||grams||raw caster sugar|
|200||grams||butter, diced and chilled|
*I use the White Wings gluten free blend
|1/2||cup||raw caster sugar|
To make the pastry pour the almond meal into a pan and toast over a medium heat, stirring constantly until it is a golden colour. Set aside to cool completely.
Place the toasted almond meal, flour, sugar, cinnamon and butter in a food processor and process until the mixture resembles breadcrumbs. Add the egg yolk to bring the mix together to a soft dough. The dough will be too soft to roll.
Press the dough into the tins. Be careful to make it nice and thin, it will expand in baking. Place the pastry lined tins in the freezer till they are frozen solid. It should take about an hour.
Meanwhile, preheat the oven to 180oC.
Line the frozen pastry cases with baking paper or foil and fill with baking weights. Bake for 20 minutes or until the edges begin to colour. Remove the baking weights and paper and return to the oven till the tarts are golden all through. Remove from the oven and set aside to cool completely.
Remove the pastry cases from the tin and store in an airtight container until you are ready to fill them.
To make the filling, place the ricotta into a mixing bowl and break it up with a spoon or whisk. Gradually beat the cheese and add the honey, mixing to combine. If you are using the cream, add it now and keep whisking to smooth out the consistency of the mixture. Transfer the mixture to a piping bag or ziplock bag.
When you are ready to serve, pipe the ricotta mixture into the tart shells. Tear enough figs to have pieces that will cover the top of the tart. Dip the torn portion of the figs into the raw caster sugar and arrange them on top of the tart sugared side up. Using a blow torch, scorch the sugar on top of the figs. Serve immediately.