Preparation and baking time: ~35 minutes
Calories: ~510 per slice
Do you know what is annoying? Going shopping, staggering back home, laden with bags, packing everything away, and then three hours later the refrigerator decides that enough is enough and it’s just going to stop working. Yeah… this happened. The compressor gave out on our refrigerator and decided it was going to take out the electricity in the apartment at the same time. Did I mention I was in the toilet at the time? At 11pm? In the pitch black (at least it wasn’t dark until the power went out!)? This was a couple of weeks ago and fortunately we’re now in possession of a shiny new refrigerator once again, delivered just a few days ago. It’s been interesting, living without the refrigerator but boy am I glad we have “cooling power” again!
From a food preparation point of view, I still haven’t done a great deal. We’ve been eating a lot of the things which we prepared before the birth of William. My wife and I spent a whole day before his birth cooking, chopping, baking and stirring and all in all prepared enough food to feed two people for 30 meals. I made quite possibly the world’s biggest pot of bolognese sauce; I also made béchamel sauce for quick lasagne, when used in conjunction with the meat sauce. Curried lentil soup, roasted carrot and garlic soup, fish gratin and quinoa and kidney bean patties were also on the menu and wow, was the freezer ever stuffed when we’d finished? It was very fulfilling, and exceptionally useful for those days when we were so tired!
I cobbled together this tart for a dinner party the other day and it seemed very popular. I wasn’t quite satisfied with the pastry at the time (I used shortcrust, but have replaced it here with puff). I thought I’d make it again though since it is actually very nice, and I even got started with my videos again. My little son William is making his video début here for your viewing pleasure. I screwed the sound levels up a bit on this video sadly, so sometimes the music is a bit too loud. I was a bit out of practice, but I hope it’s enjoyable nonetheless.
I hope you all have a wonderful weekend and enjoy the recipe! Let me know if you give it a try :).
Honey, Fig and Walnut Tart
[learn_more caption=”Video Recipe” state=”open”]
- 70g Butter
- 70g Sugar
- 100g Honey
- 500g Figs
- 50g Walnuts
- 230g Puff Pastry
- Start by preheating your oven to about 210 degrees Celsius and then wash and slice off the stalks from the figs and cut each one in half. Next, chop the walnuts finely with a knife and set both aside while you prepare the syrup.
- Add the butter into a hot pan to melt and add in the sugar. Melt together to form a syrup before adding in the honey. Bring to a simmer and add in the figs. Stir well to coat in the syrup and allow to cook for about 5 minutes, stirring occasionally, being sure to cover both sides in the syrup. Add in the walnuts to the pan and mix again and then allow the figs and walnuts to sit in the simmering syrup for a couple of minutes before removing from the heat.
- Place the pastry out on a large baking sheet lined with waxed paper and arrange the figs on top, allowing a good space at the edges for the pastry to rise. Finally, pour the remaining syrup and nuts in the pan on top of the figs and place into the preheated oven. Bake the tart in the oven for about 15-20 minutes, until puffed around the edges and well browned. Remove and serve immediately with whipped cream or ice-cream.