Thin fig & wal­nut tarts

The Weekend Post - Cairns Eye - - Taste -

Fill­ing 60g but­ter, soft­ened 60g pure ic­ing sugar 1 egg white 10g corn­flour 60g wal­nut meal ½tsp vanilla paste 2 sheets puff pas­try 9 fresh figs 40g melted but­ter 2tbs caster sugar Creme fraiche to serve Pre­heat oven to 180C. FILL­ING: Cream the but­ter with the ic­ing sugar, then add the egg white, corn­flour, wal­nut and vanilla. Mix very well. TARTS: Cut the pas­try into 6 strips of 15cm x 10cm and fold 1.5cm on each side in­wards and press well to form an edge along each side. Spread the fill­ing over the bot­tom of each strip and prick the mid­dle with a fork. Cut the figs in half and ar­range three halves on each piece of pas­try, al­ter­nat­ing flesh-side up and skin-side up. Brush the figs with melted but­ter and sprin­kle on the sugar. Bake for about 20 mins or un­til the tarts are crisp and golden. Serve warm with a dol­lop of creme fraiche. Serves 6.

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