Fig Filo Tart
I’m a huge fan of a puddingy type of tart. What’s that? Well, there probably isn’t a correct definition because I made up the word, but what I mean is something that’s got a custard or a nice soft filling. I’ve always loved a good pudding or custard and this is a more grown up version of that kind of dessert. This recipe is really easy to make, a gentle mix of the custard, some chopping of fruit and the oven does the rest. So far I’ve only tried this with figs, but I have a sneaking suspicion that it will be really nice with other soft fruits like peaches or plums – think I’ll give them a try too.
Preparation Time: 20 minutes
Baking Time: 50 minutes to an hour
Serves 6 to 8
3 x sheets of filo pastry (I use 40cm / 16in. x 40cm / 16in.), if frozen, thaw them out first.
4 x tbsp of unsalted butter – melted
6 x medium figs, each cut into 6 or 8 wedges
50gr / 1.7 oz. plain flour
50gr / 1.7 oz. caster sugar
4 x eggs
400ml / 13.5 fl. oz. milk (full fat)
The seeds of one vanilla pod
A little icing sugar for dusting
- Set your oven to heat to 190°C / 375°F.
- Brush a baking tray (29cm / 11.5in. x 19cm / 7.5in. ) with the melted butter and lay the sheets of filo in it, brushing each layer with butter. With the size of sheets I use I normally cut about a third off, and layer it up that way so that I get about 6 layers in total. Cut any large pieces excess filo off with scissors.
- Place the figs evenly over the filo base.
- Put the flour and sugar into a bowl, then add the eggs and about ¼ of the milk. Whisk until smooth and then whisk in the rest of the milk and the vanilla until everything is incorporated evenly.
- Pour over the custard mix over the figs and place in the oven.
- Bake for an hour or until the filo is brown and crispy and the custard is golden and has set. This time may vary depending on your oven, so check after about 45 minutes.
Tips and Variations
- Ripe figs give the tastiest result.
- Remember not to leave your filo lying around as it will dry out very quickly and you won’t be able to use it. If you need time, lay it out and keep it covered with a damp tea towel.
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