Fig and orange tart

16 servings Prep: 15 mins, Cooking: 50 mins
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Fruit

By Food24 November 03 2009
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Ingredients (20)

200.00 g figs — dried, chopped
45.00 ml orange — zest only
2.00 orange — peeled and chopped
250.00 ml white beans — cooked or tinned
2.00 eggs — extra-large
1.00 apples — grated
125.00 ml sugar
5.00 ml orange — essence
0.00 nutmeg — ground
0.00 salt — just a pinch
125.00 ml pecan nuts — chopped
90.00 ml flour — cake
90.00 ml oat bran
5.00 ml Baking powder
Syrup
250.00 ml water
30.00 ml sugar
8.00 cloves — whole
2.00 cinnamon — stick
3.00 cardamom — pods
60.00 ml brandy
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Method:

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.



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