Preparation: 10 min.
Cooking: 20 min.
Equipment: (saucepan),
tart ring or quiche tin,
greaseproof or silicone
paper
Fresh Fig Tart
Pre-heat the oven to 200°C / 390°F (gas mark 6).
Butter the tin and line it with the puff pastry. Prick the base
with a fork. Cover it with a circle of greaseproof paper and
weigh this down with baking beans to keep the pastry flat.
Bake in the oven for 15 minutes.
Meanwhile, simmer 4 of the figs in a saucepan with the
sugar and water over a low heat until the liquid becomes
very syrupy. Pour into the main bowl and blend for one
minute.
Cut the remaining figs into 4 to 6 pieces, depending on their
size, and arrange them in the baked tart shell. Cover with the
fig "jam" and return to the oven for 5 minutes.
Ingredients
(serves 4-5)
• 1 pkt ready made puff
pastry
• 800g (13/4 lb) fresh
figs
• 100g (31/2 oz) sugar
• 125ml of water
41
DESSERTS
Preparation: 10 min.
Cooking: 30 min.
Equipment: cake tin
Victoria Sponge Cake
This cake is made quickly and easily with the all-in-one method.
Fit the main blade and place the butter, sugar, flour and
baking powder in the main bowl. Break in the eggs and
process for 10-15 seconds, or until the cake is mixed. You
may find it helps if you stop once to scrape* down the sides
of the main bowl.
Turn into two bottom lined and greased 7-inch (18cm)
sandwich tins*. Spread evenly and bake in a moderate oven
175°C / 350°F (gas mark 4) for 20-25 minutes or until risen,
golden brown and firm to the touch. Cool on a wire rack.
Sandwich the cold cakes together with the jam and sift a
little icing sugar over the top. For a special occasion fill the
cake with whipped cream and strawberries.
Ingredients
(serves 4)
• 125g (4 oz) butter or
margarine softened
• 1 tsp baking powder
• 4 tbsp strawberry jam
• 125g (4 oz) caster sugar
• 125g (4 oz) self-raising
flour
• 2 large eggs
• Icing sugar to dust
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