Recipe: Fresh Fig and Walnut Tart by Diane Holuigue

From her book A Lifetime of Cooking, Teaching, and Writing from The French Kitchen

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A Lifetime of Cooking, Teaching, and Writing from The French Kitchen - by Diane Holuigue

A Lifetime of Cooking, Teaching, and Writing from The French Kitchen - by Diane Holuigue

A Lifetime of Cooking, Teaching, and Writing from The French Kitchen - Fig and Walnut Tart
A Lifetime of Cooking, Teaching, and Writing from The French Kitchen - by Diane Holuigue

 

Diane Holuigue's magnificent book, A Lifetime of Cooking, Teaching and Writing from The French Kitchen is a genuine encyclopaedia of food knowledge and skill with the author's love of all things culinary coming from every page.

It has everything: soups, starters, shellfish, fish, poultry, meat, vegetables, desserts, cakes and biscuits, and bread plus 230 never-before-published recipes.

When figs are in season, or if you are lucky enough to have a tree, this is the way to use some up. Akin to the rose-patterned strawberry tart in the placing of the figs, the result is spectacular, and it makes the ideal dessert, because they are finished and ready before dinner, allowing you precious time with your guests.

Let us know how your tart turns out!

Read our full review of the book here »

Also see below for links to recipes for Clams, Chickpeas and Chorizo and Cheese Soufflé.

 

Fresh Fig and Walnut Tart

Serves 8

Ingredients:

  • 1 quantity shortcrust pastry 1 (see introduction to section)

The filling

  • 80g (use 3oz) unsalted butter, softened
  • 100g (use 4oz) caster sugar 2 egg yolks or 1 whole egg
  • 125g (4oz) ground walnuts or almonds
  • 1 teaspoon arrowroot or cornflour few drops vanilla essence or pinch cinnamon

Equipment

  • 26-28cm (10-11in) tart mould

Garnish

  • about 15 small firm figs, try to buy the brown and as pointed as possible
  • 20 x 1⁄2 walnut kernels
  • icing (confectioners’) sugar

Method:

  1. Roll out the pastry and line a 26-28cm (use 10in) tart mould. Chill while making the filling to maintain its shape when it hits the hot oven (15 minutes in the fridge, or 10 in the freezer).
  2. The filling: in a food processor, cream the butter and sugar until light and fluffy. Add the egg yolks and blend, then the chosen nut-meal, arrowroot or cornflour and a few drops vanilla or pinch cinnamon. Spread into the pastry base. Halve the figs and arrange skin-side down in a spiral pattern over the top of the flan. Dot the walnuts between the figs, curved side up.
  3. Bake in a 200°C (400°F) oven for 35 minutes, checking after 25 to see the figs are not caramelising too much. If they do, turn (spin) the mould a little, reduce heat back to 180°C (350°F) to finish the cooking. (If the figs are very ripe, and giving up too much moisture, remove from oven, sop off the moisture by dabbing with paper towelling, then return to the oven and finish cooking).

To serve : serve slightly warm or at room temperature, with thick or whipped cream or vanilla ice cream. In class, we serve white rum ice cream with chopped glacé fig and macadamia nuts.

You can buy The French Kitchen direct from the publishers and receive free postage anywhere in Australia by clicking on the banner below.


Buy A Lifetime of Cooking, Teaching and Writing from The French Kitchen from The Slattery Media Group

 

 


Scroll down to see our full review and two more recipes from The French Kitchen.

 

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April 15th, 2013
 
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