Country_Homes_and_Interiors_-_November_2019

FIGANDHONEY

FRANGIPANETART

Freshordriedfigsworkequallywellinthistartand

sometimesI usebothtogether.Myfavouritehoneyfor

thisdishisa fragrantonesuchasheatherhoney– use

plentytoglaze, so the colours of the tart gleam.

SERVES 6

8 freshordriedfigs(or 4

freshand4 dried)

60gunsaltedbutter,at

roomtemperature

3tbsphoney(afragrant

heatherorGreekhoney

workswell),plus2½tbsp

honey,toglaze

2tbspbrandy or rum

2 eggs

50g ground almonds

2tbspplainflour

Singlecreamorcrème

anglaise, to serve

FORTHEPASTRY

70gplainflour, plus extra

fordusting

Pinchoffineseasalt

30gcoldunsaltedbutter,

cutintosmallcubes

1 egg, beaten

1 Makethepastryina foodprocessorbypulsing

theflour,saltandbutteruntilthemixtureresembles

breadcrumbs.Addtheeggandpulseuntilthe

doughcomestogetherina ball,addinga littlecold

waterif needed.Wrapthedoughinclingfilmand

chillfor30min.If usingdriedfigs, soak them in warm

waterfor30minatthisstage.

2 Heavilydusta worksurfacewithflour.Dustyour

rollingpinandthetopofthedoughandrolloutto

forma largethindisc,about25cmindiameter,

givingit a quarter-turneveryfewrollstokeepit

even.Usetherollingpintocarefullyliftthepastry

intoa 20cmroundloose-bottomedtarttin.Gently

pushthepastryintothesidesof the tin and trim off

theedges.Chillfor20min.

3 Meanwhile,preheattheovento180°C/Fan

160°C/Gas4.Puta bakingsheetintothecentreof

theoven.Don’tprecookthepastry,theheatofthe

bakingsheetwillhelpthebottomtocookthrough.

4 Mixthebutterandhoneytogetherina food

processor.Addthebrandyorrumandeggsandstir

untilwellcombined.Foldinthegroundalmonds

andflour.Dollopspoonfulsofthemixture into the

pastrycaseandspreadevenly.

5 Cutthefigsinhalf,removinganystalks,and

arrangeontopofthefrangipanemixture.Bakefor

25min.Turntheovendownto160°C/Fan140°C/

Gas3 andcookfora further15-20min.If thepastry

looksasif it is burning,covertheedgeofthetart

withfoil.Leavetocoolinthetinfor10min.

6 Meanwhile,gentlyheatthehoneyfortheglaze.

Whenthetartis slightlycool,removefromthetin

andputona servingplate.Brush the honey

generouslyalloverthetop.

7 Servewarmorcold,withsinglecreamorcrème

anglaise, flavoured with a touch of brandy.

HONEYANDLEMON

DRIZZLECAKE

Drizzlecakeisevenmoredeliciouswhenyouscent

thespongewithfragranthoney.I usesugartomakethe

spongeandhoneytomakethesyrup,heating it very

gentlysononeofthe flavour is lost.

SERVES 8-10

125gunsaltedbutter,at

roomtemperature,plus

extraforgreasing

125gcastersugar(or

75gcasterand50g soft

brownsugar)

Pinchofsalt

2 largeeggs

225gself-raisingflour

3 cardamom pods

Finelygratedzestandjuice

of 1 unwaxed lemon

FORTHEHONEYAND

LEMONDRIZZLE

Juiceof1½lemons

60ghoney(alight

ormediumonesuch

asorangeblossom

or lavender)

1 Preheattheovento190°C/Fan170°C/Gas5.

Greasea 900gloaftin(aboutL25xW12xD6cm).

2 Putthebutterina foodprocessorandwhizz.Add

thesugarandsaltandblitz.Addoneeggandmix

again,thenaddhalftheflour,thenthesecondegg

andfinallytherestoftheflour.Pulsebrieflytomix

aftereachaddition.(Alternatively,beat the mixture

byhandusinga woodenspoon.)

3 Usea smallsharpknifetoslitopenthecardamom

pods.Removetheseedsandcrushwitha pestleand

mortar.Addtothecakemixturewiththelemonzest

andjuice.Pulsethefoodprocessor to mix, or beat in

witha woodenspoon.

4 Spoonthemixtureintothepreparedtinandbake

for45min,oruntilthemixtureis goldenanda

skewerinsertedintothecentrecomes out clean.

Leavetocoolinthetinfor10min.

5 Meanwhile,putthelemonjuiceandhoneyina

smallpan.Heatgently until the honey has melted to

formthedrizzle.

6 Removethecakefromthetinandputit ona plate.

Usinga skewer,piercethetopofthecakedeeply.

Carefullyandslowlypourthedrizzlemixtureallover

thetopofthecake.Storeinanairtightcontainer.

This is best eaten within three or four days.

GOOD TIMES, GOOD FOOD