Fig custard tart

Make sure you use very ripe, sweet figs for this tart. The juicy blackberries that are in season would taste just as great, too

Serves 6
Takes 55 min to make
Per serving 381 kcal 26g fat

You will need:
250g (9oz) sweet shortcrust pastry
Plain flour, for dusting
5 to 6 figs, halved
125ml (4fl oz) double cream
50ml (2fl oz) whole milk
1 large egg
2 drops vanilla extract
3tbsp golden caster sugar

Method:
1 Preheat oven to 200°C, 400°F, Gas 6. Roll the pastry out onto a clean surface that has been lightly dusted with flour. Use it to line a 20cm (8in) fluted tart tin then chill for 10 min. Line the pastry case with greaseproof paper, fill with baking beans and bake blind on a baking sheet for 10 min. Remove the beans and paper, and bake for 5 min, until golden.
2 Lower oven to 160°C, 325°F, Gas 3. Arrange the figs, open side up, in the cooked pastry case, so that they fit snugly. Pour the cream and milk into a measuring jug then whisk in the egg, vanilla extract and 2tbsp sugar, until combined. Carefully pour the custard into the pastry case evenly around the figs. Bake for 25 min, or until just set. Remove from the oven and scatter with the remaining sugar. Allow to cool before serving.

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