Perfect batch

Berlin-based baker Cynthia Barcomi shares tasty sweet treats you can cook in quantity Fig tart with cheese filling

SERVES 8

INGREDIENTS

For the rough puff pastry (makes 600g)

■ 180g cold butter

■ 225g plain flour, plus extra

for dusting

■ 30g cornflour

■ ½ tsp salt

■ 80ml cold water

■ 2 tbsp cold soda water

■ 70g butter, softened

■ 5 tbsp apricot jam

For the filling

■ 175g mascarpone

■ 3 tbsp icing sugar

■ 1 tbsp plain flour (or

cornflour)

■ A few scrapings of fresh

lemon or orange zest, optional

■ 600g fresh figs

■ 1 egg, mixed with 1 tsp water

■ 1 tbsp demerara sugar

■ Crème fraîche, to serve,

optional

1

To make the pastry, cut the cold butter into thin slices and place in the fridge.

2

Whisk together the flour, cornflour and salt in a large bowl. Blend in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the water and soda water, and stir with a fork until a dough forms.

3

Turn the dough onto a lightly floured work surface. Quickly knead and shape into a 10cm x 15cm rectangle. Wrap the dough in baking parchment and refrigerate for 2 hours.

4

On a lightly floured surface, roll out the dough into a 15cm x 40cm rectangle, about 5mm thick.

5

Spread half the softened butter on the upper two thirds of the dough. Fold the bottom end of the dough into the centre, then the other end over it. You should end up with three layers. 6

Turn the dough until the closed edge is on the right. Roll to a rectangle again and smear the rest of the softened butter on the upper two thirds. Fold the bottom third to the centre and the top third over it. Wrap and chill for 45 minutes.

7

Repeat steps 5 and 6 two or three more times, letting the dough chill for another 20 minutes before rolling and turning again.

8

To make the tart, brush some water onto a baking sheet, then line with baking parchment.

9

Keep the surface and rolling pin lightly dusted with flour. Roll out half of the pastry dough (the rest can be frozen) to a 22cm x 32cm rectangle. Place on the parchment.

10

Cut strips of dough 1cm wide from all four sides. Lightly brush the sides of the pastry rectangle with water. Gently place the dough strips on the edges of the rectangle, to make a flat frame. Lightly prick the bottom of the pastry and brush with apricot jam.

11

Return the baking sheet to the fridge for 1 hour.

12

For the filling, beat together the mascarpone with the icing sugar in a stand mixer. Stir in the flour or cornflour and citrus zest and set aside. Slice the figs into 5mm rounds. Set aside.

13

Preheat the oven to 210°C/ 190°C fan/gas mark 6½.

14

Smear the filling evenly over the tart, avoiding the sides so they can puff up while baking. Arrange the fig slices in a pattern over the filling. Lightly brush the frame with the egg glaze. Sprinkle the figs with demerara sugar.

15

Bake for 40-45 minutes,m but check the tart after 30 minutes. If it is taking on too much colour, cover with parchment and continue to bake. After 10 minutes, remove the parchment for the final 5-10 minutes of baking.

16

Bake until the tart is puffed up, rich and golden. Serve with crème fraîche, if you like.