Fig, rose and raspberry tart

Name: Fig, rose and raspberry tart
Ingredients: eau de vie de framboise – optional; 8 fresh, ripe unblemished figs, quartered; 8 fresh, ripe unblemished figs, quartered; about 400 g/14 oz / 2 to 3 cups raspberries; 1 small egg, lightly beaten; iced water; 1 tablespoon egg white, lightly whisked; 3 or 4 tablespoons rose petal jelly; 225 g/8 oz/2 cups plain flour; 115 g/4 oz/1 stick unsalted butter, chilled and diced; ¼ teaspoon salt; 50 g/2 oz/¼ cup rose petal sugar

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Grease and flour a 25 cm/10 inch diameter tart tin or quiche dish and place it on a baking sheet.

Ingredients

Pastry

225 g/8 oz/2 cups plain flour
115

Dessert
Pastry
Vegetarian

Method

Rub the flour and butter together until well combined and crumbly, but do not overwork. Stir in the salt and sugar, and then the egg and enough iced water to bind. Wrap and cool in the refrigerator for 20 minutes before using.

Roll out the pastry, line the tin and prick the base of the pastry all over with a fork. Cover with foil and dried beans or macaroni kept for the purpose of blind