Fig and ginger tart with creme fraiche
( SERVES 6 )
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|250 g||Crème fraîche|
|1 tbsp||Crystallised ginger|
|1 to drizzle||Runny honey|
- To make the pastry put the flour, salt and butter(chilled) in a processor and process until it's of breadcrumb consistency. Lightly whisk one egg and add while the motor is still running. Drizzle in a little water, and as soon as the ingredients begin to hold turn off the motor. Cover in plastic wrap and chill for an hour.
- Preheat oven to 200°C. Roll out the pastry to form a circle. Whisk the second egg with the milk and brush over the pastry. Bake for 10 minutes and let cool.
- Spoon the creme fraiche over the pastry. Cut the stems off the figs, quarter and arrange on the tart. Sprinkle over the ginger(finely sliced) and pour over a little honey to taste.