How to Make:
- Place figs in a heatproof bowl. Cover with boiling water and set aside for 1 hour to soften.
- Meanwhile, make pastry. Place flour and butter in a processor and process until a breadcrumb texture. With motor running, gradually add about 2 tablespoons iced water until dough comes together as a ball. Turn onto a lightly floured surface and flatten dough into a 20cm circle. Wrap in plastic wrap and chill for 10 minutes to firm up. Roll dough into a 30cm circle. Place a 23cm loose base fluted tart tin on a baking tray. Line tin with pastry, letting excess pastry overhang. Chill for 15 minutes.
- Preheat oven to 200°C or 180°C fan-force. Prick base of pastry with a fork. Line pastry with baking paper and fill with pastry weights or beans. Bake for 15 minutes. Remove pastry weights or beans and paper and bake for another 15 minutes or until light golden. Cool on a wire rack for 10 minutes.
- Meanwhile, drain figs well and process in a food processor until a paste. Whisk eggs, cream and vanilla in a medium bowl until combined.
- Reduce oven to 180°C or 160°C fan-force. Dollop fig paste into pastry shell and gently spread to cover base. Arrange apple slices on top. Pour over egg mixture. Bake for 45 minutes or until golden and set. Serve warm or at room temperature.
Time for preparing:75 min. PT75M
- 250g dried figs, trimmed
- 200g plain flour, plus extra to roll
- 175g cold butter, cubed (see Note)
- 2 tablespoons iced water
- 3 eggs
- 1/2 cup cream
- 1 teaspoon vanilla bean paste
- 2-3 Pink Lady apples, peeled, cored, thinly sliced (see Note)