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- Fig and Lemon Tart
- (Crostata di Fichi e Limoni)
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- Ingredients:
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- 8 oz (225 grams) plain white or Italian type 00 flour
1 teaspoon (5 ml) vanilla extract
8 oz (225 grams) superfine sugar
4 oz (100 grams) unsalted butter
1 egg yolk
1 teaspoon (5 ml) salt
6 unwaxed lemons
2 and 1/4 lbs (1 kg) fresh figs, washed
1 teaspoon (5 ml) fennel seeds
Directions:
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- To make the pastry, put the flour in a bowl and make a well in the center.
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- Add the vanilla extract, half the sugar, the butter, egg yolk and salt and mix together to form a dough.
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- Wrap in greaseproof paper and chill in the fridge for 20 minutes.
Using a skewer, prick the skins of the lemons well.
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- Put in a saucepan, add enough water to just cover, bring to a boil and let it boil for 10 minutes.
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- Repeat this boiling process 3 times, changing the water each time.
Drain the lemons, reserving the water.
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- Finely slice the lemons, leaving on the skin.
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- Put the lemon slices in a saucepan with the remaining sugar and the reserved water.
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- Cover and cook over a low heat for about 10 minutes until the liquid has reduced to about 1/4 pint (150 ml) and is syrupy.
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- Drain off the syrup and reserve.
Preheat the oven to 350° F (180° C).
On a lightly floured surface, roll out the pastry and use to line a 11 inch (28 cm) flan tin.
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- Cover the dough with the lemon slices.
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- Slice the figs and arrange on top.
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- Pour the lemon syrup over the figs and sprinkle with the fennel seeds.
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- Bake in the oven for 45 minutes until the pastry is golden.
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- Leave to cool before serving.
That's it!
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