Fig & Apple Tart
Chef: Michael Voumard
Try this with the: Muscat of Tappa Pass
Serves: 8
Pastry
Ingredients
180g unsalted butter
240g flour
pinch salt
1 tbsp sugar
60ml cold water
Topping
Ingredients
600g firm Golden Delicious apples
4 tbsp sugar
120g unsalted butter
125g almonds
450g dried figs
1 egg
50ml muscat
Method
To make the pastry, dice butter into the flour until a fine crumbly texture. Add salt and sugar, then add water and combine. Flatten, and let rest in the refrigerator.
Peel, core and slice apples. Cook in 60g butter and the sugar until translucent; strain, reserving pan juices.
Slice almonds and figs into fours, then cook in the remaining 60g of butter.
Roll out pastry and place in a 28cm tart tin; brush with beaten egg and rest for 1 hour. Lay fig and almond mixture on the pastry, then the apples arranged in overlapping circles. Cook for 30-35 minutes at 200C.
Reduce the reserved apple juices to a caramel syrup then add the muscat. Brush onto the tart and let cool before serving.