Anne Willan

Tarte aux Figues Fraîches

Fresh Fig Tart

Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Fig trees thrive in Brittany’s temperate climate. Roscoff has a great fig tree planted in 1625 by Capuchin friars; it covers about 600 square metres and has been known to produce several hundred kilos of figs in a single year.

Ingredients

1 kg fresh figs, peeled

Method

Make the sweet pie pastry* and chill for 30 minutes. Set the oven at hot (200°C/400°F). Roll out the dough, line the tart pan* and blind bake* for 20-25 minutes or until completely cooked. (Don’t let sweet pie pastry brown too much or it will be unpleasantly bitter.) Let the shell cool slightly in the pan before unmoulding, then transfer it to a rack to cool.

To make the poaching syrup: