- Serves: 6-8
- Cook Time: 50 minutes
- Prep Time: 35 minutes plus chilling and standing time
- Effort: medium
- butter, for greasing
- 110 g shortcrust pastry
- 3 tbsp acacia honey
- 15-18 fresh figs, quartered
- 3 large eggs
- 250 ml milk
- 75 g plain flour, plus extra for dusting
- 50 ml double cream
- 1/2 tsp vanilla extract
- 50 g brown sugar
- 250 g mascarpone
1. Preheat the oven to 180C/gas 4. Grease the inside of a flan tin with butter. Roll out the pastry on a lightly floured work surface. Line the flan tin with the pastry, trimming off the excess, and place it in the fridge to chill.
2. Combine the honey and 50ml water in a heavy based saucepan and bring to the boil. Allow to simmer a little until the mixture becomes a caramel-coloured syrup. Remove from the heat, add the quartered figs and set aside for 10-15 minutes.
3. Meanwhile put the eggs, milk, flour, cream, vanilla and brown sugar in a large mixing bowl and whisk to a smooth batter.
4. Remove the pastry case from the fridge. Line it with a sheet of greaseproof paper and some baking beans to weigh the pastry down and bake blind in the oven for 10-15 minutes.
5. Carefully remove the flan tin from the oven and lift out the paper and baking beans. Pour in the batter. Drain the figs, reserving the syrup, and arrange them in the batter. Return the tart to the oven for 30 minutes or until cooked.
6. Meanwhile, in a mixing bowl, beat the reserved honey syrup with the mascarpone until smooth and light.
7. When ready, take the tart out of the oven and leave to stand for 5-10 minutes. Slice while still warm and serve with a dollop of the sweetened mascarpone.
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