Fig tart with vanilla ice-cream and tobacco syrup

Name: Fig tart with vanilla ice-cream and tobacco syrup
Yield: Serves 8
Ingredients: frangipane (see Banana tart); 20 g sugar; 1 packet (12.5 g) Old Holborn tobacco; Vanilla ice-cream for serving; 500 g fresh puff pastry; 5 teaspoons arrowroot mixed with 1 tablespoon cold water; icing sugar; 6-8 ripe but firm figs

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Since I first put tobacco syrup on the menu at Lindsay House it has been a talking point. The fig tarts are also delicious with spiced bread ice-cream, and a drizzle of warmed honey mixed with a squeeze of lemon juice instead of the tobacco syrup.

Ingredients

500 g fresh puff pastry
frangipane (see Banana tart)
6-8 ripe but firm figs<

Method

Roll out the puff pastry until very thin (about 3 mm). Cut out 13 cm discs and set them on baking trays lined with greaseproof paper. Using your thumb and index finger and the back, blunt edge of a knife, crimp the edge of each disc to make a rim. Prick the centre of each disc all over with a fork.