Roasted fig tarts with meringue

Babiche Martens

The hardest part of making these fig tarts is resisting picking at the sweet pastry! Like all raw sweet mixtures it’s a bit too good. You can use figs that are not perfectly ripe in this recipe as they bake in orange juice and honey.

Italian meringue is smooth and glossy, the perfect texture to pipe or spoon on to the tarts. A quick 30 seconds under the grill and you have an attractive dessert that is bound to impress. Serving the sweet tart with a good Greek yoghurt adds a sour note — a wonderful combination.

Pastry and filling

130 g	Flour
¼ cup	Icing sugar
100 g	Butter
1	Egg yolk
6	Figs, ripe (Main)
1 Tbsp	Honey
½	Oranges, juiced
½ cup	Fig jam, recipe below

Meringue

½ cup	Sugar
¼ cup	Water
2	Egg whites
1 serving	Greek yoghurt

Fig jam, makes 6 cups

1 kg	Figs, roughly chopped
1 kg	Jam-setting sugar (Main)
20 g	Butter
1	Lemon, zested

Directions

1. Preheat oven to 180C.
2. Place flour, icing sugar, butter and egg yolk in a food processor. Blitz until dough is just sticking together. Tip on to a lightly floured bench and knead to combine well. Roll your dough and line 6 x 10cm tins. Line dough with baking paper and rice. Bake for 15 minutes then remove paper and finish for a further 5 minutes. Allow to cool.
3. Cut figs in quarters but not right through. Place into a small baking dish. Drizzle over the honey and juice. Bake for 20 minutes until softened. Remove and cool.
4. To make meringue, place the sugar and water in a small saucepan. Bring to a simmer and cook until you have a thick syrup. Beat egg whites until stiff. Slowly add syrup while the beater is on. Continue to beat until the mixture is glossy and cool.
5. Place 1 tablespoon of jam into base of each tart. Add a fig, opening it out slightly. Pipe the meringue on top or dollop with a spoon.
6. Preheat grill to high. Place tarts under grill for 30 seconds to brown the meringue. Keep an eye on them, as this will happen quickly.
7. Serve warm or cold with some Greek yoghurt.

Jam

1. Place sugar and figs in a large pot. Heat slowly, stirring occasionally until the sugar has dissolved. Add butter and zest then bring to a rolling boil for 10-15 minutes.
2. Place a little jam on to a saucer to test for doneness. If it is sticking to the back of a teaspoon is it ready.
3. Pour into sterilised jars and seal.

See Angela's other fig recipes

• Fig, mozzarella and proscuitto salad
• Flatbread with figs and feta