I’m the only one at home who likes figs, especially dried figs. When I was at school and had school dinners, we sometimes had mixed dried fruit brought back to some sort of life by stewing in plain water. It was served with custard, or maybe that horrid frothy white sauce which some people loved but I really disliked. Figs, prunes, apricots were the main constituents – I don’t remember other fruit which you find these days in “dried fruit salad” such as pear and mango. I was one of the few people who liked dried fruit – raw or stewed, and i still do.
I came across this rather nice recipe for a figgy tart, but I guess you could use any other dried fruit, or maybe mixed dried fruit!
Figgy (or any dried fruit) tart
- 1lb dried figs or other dried fruit, soaked for 12 hours
- 2 dsp treacle or maybe honey or maple syrup
- 1 tsp mixed spice
- 4 oz whole blanched almonds
- 1 dsp cornflour
- 1 large pastry case (tart shaped and about 10 inches)
- simmer the fruit in their soaking liquor for 20-30 mins, then drain, reserving liquor and cool
- arrange figs in the pastry case and scatter on the blanched almonds
- blend the cornflour with a little of the liquor and then make up to about half a pint (you might need a little more – or less, depending on the size of your pastry case)
- heat the syrup in the pan, stirring so it doesn’t go gloopy, and adding the spices and treacle/honey/maple syrup
- gently pour the syrup of the fruit and nuts and bake for about 30-35 mins at 400º F, 200º C, gas mark 6 – checking to see it’s not catching or burning
- serve with whatever you like or fancy, clotted cream, pouring cream, yoghurt, crème fraîche, sour cream, icecream… whatever appeals or you have!
I have no pictures of figs, so my featured image is of my school where I must have eaten hundreds of them!