Method
Step 1:
Sift the flour and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor.
Step 2:
Add 1-2 tablespoons of cold water and using a butter knife bring the pastry together.
Step 3:
Roll out on a lightly floured surface to about 0.5cm thickness. Line a 23cm x 2.5cm loose bottomed flan tin, leaving any overhang, and chill in the fridge for 20 minutes. Meanwhile preheat the oven 190C (fan 170C, gas 5).
Step 4:
Prick the pastry base with a fork, line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end. Using a sharp knife trim the excess pastry away using the edge of the flan tin as a guide.
Step 5:
Reduce the oven temperature to 180°C (fan 160°C, gas 4).
Step 6:
Meanwhile place the figs in a saucepan with 600ml water and rapidly boil for 5 minutes until the figs are tender.
Step 7:
Strain the figs, and it to one side. Return 300ml if the fig liquid to the saucepan and stir in the sugar and dissolve.
Step 8:
Mix a little of the fig liquid With the cornflour mix before adding into the saucepan with the raisins and mixed spice and simmer until thickened.
Step 9:
Remove from the heat and stir in the lemon juice and the cooked figs.
Step 10:
Fill the pastry case, spreading the mixture evenly in the tart case.
Step 11:
Bake in the oven for 30-35 minutes until bubbling.
Step 12:
Leave the pie to cool for 30 minutes before serving with lots of cream or crème fraiche.
Ingredients
For the pastry
- 180g Plain white flour
- 1 Salt
- 100g Butter (salted) (at room temperature)
- 180g Plain white flour
For the filling
- 425g Figs (dried, stalks removed, cut into quarters)
- 2 tbsp Cornflour
- 80g Unrefined molasses sugar
- 60g Raisins
- 0.75 tsp Mixed spice
- 2 tbsp Lemon juice
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Ingredients
For the pastry
- 180g Plain white flour
- 1 Salt
- 100g Butter (salted) (at room temperature)
- 180g Plain white flour
For the filling
- 425g Figs (dried, stalks removed, cut into quarters)
- 2 tbsp Cornflour
- 80g Unrefined molasses sugar
- 60g Raisins
- 0.75 tsp Mixed spice
- 2 tbsp Lemon juice