Fig Tart

The fig is an incredibly luscious fruit, with a delicate aroma and sweet flavor. Originally from Asia, figs are now grown across California and the Mediterranean and there are hundreds of different varieties, categorized into four main colors: white, green, red, purple and black. Fresh figs are around from June (desert region) through to early October. Go for plump figs that feel soft. At the peak of their ripeness they will have a faint bloom. If you buy slightly under-ripe figs, keep outside the fridge to ripen up. Otherwise, store in the fridge for a couple of days.

Makes a 9''/23cm tart pan with removable bottom. By hand, or using your stand mixer or a food processor; same protocol. Cream butter with salt and sugar. Add the egg, vanilla; blend. Add flour, and mix to combine. Wrap up and chill for a couple of hours. Four work surface, work out pastry to make it pliable but cool. Roll pastry out into a 3mm thick round, about an inch/2.5cm larger than the base of the mold. Lay over greased pan and shape into a tart shell; trim off excess pastry, lightly prick the pastry, and freeze.

In a food processor, process nuts with sugar to coarse meal stage. Add cubbed butter and then the egg; blend until smooth. Fill up the frozen tart shell, and top with the chopped walnuts or pecans; chill until ready to bake.

Chop figs and cook to soften; for about 10 min. Set aside.

Place quartered figs on a baking tray lined with a silicone mat. Dust with powdered sugar and roast in a 375ºF/190ºC preheated oven for 5 min. Cool.

Bake tart (with no fruits yet) at 375ºF/190ºC for 35 min. Cool to room temperature, and spread over the fig marmalade. Then arrange the roasted figs along with some fresh raspberries. Enjoy!