Cheese and green fig tart

Recipe from: 7/14/1993 12:00:00 AM
Ingredients 19
Servings 8
Time

Ingredients

  • PASTRY
  • 200
    g
    self-raising flour
  • pinch salt
  • 30
    ml
    icing sugar
  • 120
    g
    cold unsalted butter, diced
  • 1
    egg yolk (keep white for filling)
  • 30
    ml
    iced water
  • 30
    ml
    smooth apricot jam
  • FILLING
  • 50
    g
    soft, unsalted butter
  • 50
    g
    castor sugar
  • 2
    egg yolks
  • 30
    ml
    milk
  • 120
    g
    smooth cream cheese
  • 30
    ml
    self-raising flour
  • 120
    g
    grated Gouda cheese
  • 3
    egg whites
  • 30
    ml
    castor sugar
  • 5
    preserved figs, sliced
 

Method

 
PASTRY: Sift flour, salt and icing sugar into a bowl. Rub in butter until crumbly. Mix egg yolk and iced water and sprinkle over flour mixture. Stir, using a fork, until mixture just begins to clump. Roll out to line a fairly deep 23 cm diameter pie plate. Trim off excess pastry and crimp edge. Spread apricot jam over bottom and slightly up sides and refrigerate. FILLING: Beat butter and first quantity of castor sugar until light and creamy. Beat in egg yolks, one at a time, then milk and cream cheese. Fold in flour and grated cheese. Whisk egg whites until very stiff, then whisk in remaining sugar, a little at a time, to make a stiff meringue. Fold batter into meringue and spoon most of it into pastry case. Arrange sliced figs on top, spoon rest of filling over and bake at 180 ºC for 20 minutes on second shelf from bottom of oven. Reduce temperature to 150 ºC and bake for a further 20 minutes in centre of oven, or until golden and risen. TOTAL KILOJOULE COUNT: 14 035 kJ (3 355 Cal). A portion: 1 755 kJ (420 Cal).
 

Read more on: bake  |  fruit
 

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