Fig tart with butterscotch sauce
Serving size: 4
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients:
Featured in:
October 2012
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients:
For the sauce:
100g brown sugar
70g golden syrup
100g butter
100ml double cream
For the tart:
20cm by 20cm square sheet of puff pastry
6 figs
50g Muscovado sugar
1 egg yolk
100g chopped walnuts
Featured in:
October 2012
Method:
Divide the pastry into 4 rectangles. Brush with the egg yolk and sprinkle the chopped walnuts. Cut the figs and place them on the pastry. Sprinkle with brown sugar and bake at 180C for 15-20 minutes.
Meanwhile, place all the ingredients for the sauce, apart from the cream, in a pan and cook on medium heat until golden in colour. Add the cream and set aside to cool slightly before serving.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Experience Lincolnshire - our special supplement this month, we share many ways in which you can enjoy quality time with friends and family across the county during the holiday season. From attractions, to festivals and have-a-go sessions, there is plenty of inspiration to be found. To read the full feature, download our April issue now at www.lincolnshirelife.co.uk/product/experience-lincolnshire-2026 or pick up a copy in shops.