Figs are one of those things that I have eaten many times in dried form. As a child I used to love fig rolls, there was something comforting about them. Fresh figs look nothing like the figs found inside the biscuit. They are black in colour, presumably due to the drying process. A fresh fig has a dark mysterious exterior and on the inside a tempting succulent purple flesh.
They have a lovely sweet taste and could be eaten like sweets. Even better they are a great source of dietary fibre and potassium so they are good for you. I wanted to make something that could be used for a dessert and as I had some puff pastry I decided to make a fig tart. I wanted to place the figs on a bed of the sort of custard that you find in Danish Pastries. I thought that might work well. This meant I had to venture into making crème patisserie, a new experience for me. This actually called for a vanilla pod which my cupboards were lacking. Instead of using flour to thicken it, I used custard powder which ended up giving the vanilla taste I was looking for. It actually worked well. The fig tart turned out so well in fact that then I came downstairs a bit later to serve some slices to the family I found my son had been helping himself and a third of it had disappeared. He quickly blamed the dog, but I don’t think the dog has discovered how to neatly cut himself a bit of tart yet.
Fig Tart Recipe
The fig tart can be served warm with ice cream. It is also delicious cold.