Food & Drink

Honey Roasted Fig, Almond & Pistachio Tart

Recipes from Suzanne James | www.suzannejames.co.uk at 1700C. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to 1300C / Gas Mark 2. Leave the pastry case to cool slightly before filling. 5) Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. W e are lucky that our allotment is on a south facing slope, which, when combined with London’s micro climate allows us to grow wonderful figs, one of my favourite fruits. We have had a wonderful harvest this year, and I wanted to share this Spread evenly over the pastry case. 6) Gently press the figs cut side up into the almond mixture and sprinkle with the pistachio nuts. 7) Bake for 1 ¼ hours or until its golden all over. Leave in the tin for 30 minutes, then remove sides and transfer on its base to a wire rack to cool. lovely tart recipe with you. Remember, figs are 8) Cut and serve with cream, or (trust me on this) rich in minerals including potassium, calcium, add an extra dimension to this tart and serve with magnesium, iron and copper and a good source Dolcelatte instead! of antioxidant vitamins A and K that contribute to health and wellness, so you don’t need to feel too guilty about indulging!

Ingredients In Season This Month

• 500g fresh sweet pastry at room temperature Fruits & Nuts - Apples, blackberries, chestnuts, • 8 ripe black figs, stalks trimmed elderberries, figs, grapes, pears, quince, • 1 tbsp clear honey (use local if you can!) tomatoes, walnuts. Chanterelles, chestnuts, • 200g softened unsalted butter horse, oyster, parasol, puffballs, giant shaggy • 200g golden caster sugar ink caps and summer truffle mushrooms • 200g packet of ground almonds Vegetables & Herbs - Beetroot, borlotti beans, • 2 medium egg yolks broccoli, cabbages, carrots, cauliflower, • 25g peeled pistachio nuts celeriac, celery, chard, courgettes, fennel, • Cream or Pistachio Ice Cream to serve kale, kohlrabi, leeks, onions, peppers, Method: potatoes, pumpkins & squash, rocket, salsify, scorzonera, spinach, turnips 1) Pre-heat the oven to 1800C/Gas Mark 6. Meat & Game - Duck, wild goose, grouse, 2) Roll out the pastry on a lightly floured surface guinea fowl, hare, mallard, partridge, and use to line a shallow loose bottomed 25cm pheasant, rabbit, venison, wood pigeon quiche tin. Make sure the pastry comes above the rim. Chill for 30 minutes. Fish & Shellfish - Cod, crab, eels, lobster, 3) Cut the figs in half lengthways and put them cut side up on a roasting tray. Pour honey over mackerel, mussels, oysters, prawns, scallops, sea bass, sprats, squid, brown & rainbow trout the figs and roast for 10 minutes until just soft Going Out Of Season - Aubergine, beetroot, and golden. Keep the juices in the tray – you will butternut squash, chicory, cobnut, damsons, need these. elderberries, fennel, fig, globe artichoke, lamb, 4) With a fork prick the base of the chilled pastry mackerel, pear, plums, radish, raspberry, case all over, then line with greaseproof paper and rocket, sweetcorn, watercress fill with baking beans. Bake blind for 15 minutes