Sticky Fig Bitter

This stylish fig tart is a tasty gourmet treat for dessert or afternoon tea.

The ingredient of Sticky Fig Bitter

• 3 sheets frozen ready rolled shortcrust pastry partially thawed
• 215g packet dessert figs chopped
• 1 2 cup dry port wine
• 180g butter chopped
• 1 1 2 cups firmly packed brown sugar
• 1 tsp vanilla extract
• 2 eggs lightly beaten
• 1 2 cup self raising flour
• 3 4 cup pouring cream
• conclusive icing sugar to support

The Instruction of sticky fig bitter

• preheat oven to 180u00b0c grease a 3cm deep 23cm base fluted loose based flan pan roll out pastry between 2 sheets of baking paper until 3mm thick line pan later pastry trim excess pastry and reserve for lattice refrigerate for 10 minutes place pan something like a baking tray
• tote up figs port and 1 2 cup cold water in a saucepan bring to a simmer beyond medium heat cook for 5 minutes mount up half the butter half the brown sugar and all the vanilla cook stirring for 2 to 3 minutes or until butter melts sever from heat cool slightly mount up eggs and flour disconcert whisk to combine pour fig blend into pastry case
• press reserved pastry together roll out in the middle of 2 sheets of baking paper until 3mm thick cut into 1cm thick strips place in a lattice pattern across pie top press edges to seal trim excess pastry bake for 40 to 45 minutes or until golden separate from oven dust similar to icing sugar
• swell cream steadfast butter and brown sugar in a saucepan beyond low heat cook stirring for 2 to 3 minutes or until sugar dissolves simmer for 1 to 2 minutes or until slightly thick help acid when sauce

Nutritions of Sticky Fig Bitter

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