Fig and orange tart

Recipe from: 5/19/2008 12:00:00 AM

Ingredients 21
Servings 16
Time 15

Ingredients

  • 200
    g
    dried figs, destalked and chopped
  • 45
    ml
    orange rind, finely grated
  • 2
    oranges, peeled and chopped
  • 250
    ml
    white beans, cooked or one 410 g tin of white beans, drained
  • 2
    extra large eggs
  • 1
    small apple, grated (with the skin)
  • 125
    ml
    sugar or equivalent sugar supplement
  • 5
    ml
    orange essence
  • 2.5 ml ground nutmeg
  • pinch of salt
  • 125
    ml
    pecan nuts, chopped
  • 90
    ml
    cake flour
  • 90
    ml
    oat bran
  • 5
    ml
    baking powder
  • Syrup
  • 250
    ml
    water
  • 30
    ml
    sugar or equivalent sugar supplement
  • 8
    whole cloves
  • 2
    cinnamon sticks
  • 3
    cardamon pods, optional
  • 60
    ml
    brandy, optional
 

Method

50
 
Preheat the oven to 180'C and lightly grease a pie dish of 220mm diameter. Place the destalked, chopped dried figs into a large mixing bowl. Add the grated orange rind to the figs. Add the chopped oranges to the figs. Mash or liquidise the beans and eggs together. Add to the figs. Add the grated apple, sugar, orange essence, nutmeg, salt, chopped nuts, cake flour, oat brand and baking powder. Mix well. Spoon the batter into the lightly greased pie dish. Bake for 40 minutes or until a skewer comes out clean. In the meantime, place all the ingredients for the syrup, except the brandy into a small saucepan, and bring to the boil. Simmer for about 10 minutes. Strain the syrup to remove the whole spices. Add the brandy. Remove the tart from the oven and leave to cool for about two minutes. Prick holes in the surface with a skewer or fork. Pour the syrup evenly over the tart while it is still hot. Cool and slice into 16 thin wedges.
 

Read more on: bake  |  fruit
 

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