Good_Things_Magazine_AprilMay_2017

ENTERTAINING & INTERIORS

52 goodthingsmagazine.com

Fresh fig tart

with honey &

orange flower

water

Médoc is filled with fig trees, and

we have plenty of friends and

neighbours who let us share in their

bounty. I always bring a basket

filled with lile treats, because you

can’t really plunder someone’s fig

tree without offering them some

compensation. My favourite thing

to bring is some puff pastry that I

can roll out in seconds and then top

with cream and the figs that we've

just picked.

Serves 8

INGREDIENTS

• 230g frozen puff pastry, thawed


• 250ml double cream


• 80g mascarpone cheese


• 4-5 tbsp honey, plus more for
  drizzling


• 1 vanilla pod, split lengthways, seeds
  scraped and reserved


• 75ml orange flower water


• 10 fresh figs, quartered


• 40g sliced almonds, lightly toasted

METHOD

1. Preheat the oven to 200°C, and line a
   baking sheet with baking parchment.


2. Roll out the pastry lightly into a
   rectangle, and fold in a 2cm border on
   all sides. Transfer to the lined baking
   sheet, prick the pastry all over with a
   fork, and top with a second sheet of
   baking parchment.


3. Weigh down with pie weights or
   a second baking sheet, and bake for
   about 15 minutes, or until the pastry is
   golden. Set aside to cool.


4. In a large bowl, combine the cream,
   mascarpone, honey and vanilla seeds.
   Whisk the mixture until it starts to
   thicken, then add the orange flower
   water and whisk until the cream is thick
   and easy to spread.


5. When the pastry is cool, spread
   the cream all over and arrange the
   quartered figs on top. Scatter the
   almonds on top and drizzle honey all
   over. Serve within 1 hour.

Recipes from

French Country

Cooking by Mimi

Thorisson with

photography by

Oddur Thorisson,

published by

Random House

RRP £25

FrenchCATHY ZP.indd 52 02/04/2017 22:09