The Times Magazine 41FIG FILO TART WITH
BRANDY CREAM
Serves 6
For the tart
- 7 filo pastry sheets
- 100g salted butter, melted
- 12 figs • 75g honey
For the brandy cream
- 200ml whipping cream or
double cream • 2 tbsp icing
sugar • 4 tbsp brandy
1 Preheat the oven to 180C/
Gas 4. Line a baking tray with
baking parchment.
2 For the tart, unfold the filo
pastry, but keep it covered with
a damp tea towel as you work to
prevent it from drying out. Place
1 sheet on the prepared baking
tray, then brush it carefully with
melted butter. Cover with the
next sheet, brush with butter,
and repeat until you have used
all 7 sheets.
3 Cut off the stems from the
figs, then slice the fruit. Melt
the honey in a small saucepan
and then spread it over the
top layer of filo pastry, leaving
a 1cm border all the way round.
Arrange the fig slices on top
in straight lines and press
them down slightly. Bake for
20-25 minutes, until the figs
have slightly caramelised.
4 For the brandy cream, whip
the cream with the icing sugar
until light and fluffy, then fold
in the brandy. Serve the tart
with the cream.
Eat!
SCANDI VEGGIE