Рецепт Fig Tart with Raspberry Sauce
I've seen many foreign bloggers who use fresh figs in their recipes and I always wonder what's the taste like as I've never tried fresh figs before. I was very happy and excited when I saw fresh figs for the first time at the Fairprice supermarket last week. Without second thought, I just grabbed two punnets home and immediately cut two figs to taste it... mmm... they were soft and sweet. OK... what am I going to do with the rest? Definitely not going to eat them up like that! So I quickly googled for fresh fig recipes and found one at The Sophisticated Gourmet. The recipe was easy-peasy, not much preparation needed and I also made some raspberry sauce to go along with it. I really love the end result ~ the golden flaky pastry, natural sweetness and juicy of the fresh figs and raspberry sauce, the combination was so wonderful ~ simply perfect for our afternoon tea!
Fig Tart with Raspberry Sauce
- 3 Fresh Figs, rinse and gently wipe dry with kitchen towel
- 4 pcs Frozen puff pastry, size 4 inch square (place frozen puff pastry in the chiller for few
- hours before use)
- some coarse sugar
- 80g Frozen raspberries
- 20g Sugar or add to your taste
Methods:
Cut fresh fig into half (remove stem), then slice to 3 wedges at each side.
Place the frozen puff pastry on baking sheet. Prick holes in pastry with a fork and sprinkle some coarse sugar over it. Place cut figs on the pastry and bake at preheated oven at 200 degrees for 15-20 minutes.
In a small pot boil frozen raspberries and sugar together and stir over medium heat. Reduce heat and simmer for 5 minutes, mash raspberries with a metal spoon. Leave aside.
To serve, place fig tart on serving plate with some raspberry sauce. You may strain the raspberries sauce through a fine sieve or leave it as it is.