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It-Tnejn Li Huma 16.06.11

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CHOCOLATE AND FIG TARTE TATIN

 

Serves 6

 

Ingredients

100g plain chocolate, grated

1 teaspoon mixed spice

75g caster sugar, plus 2 tablespoons

500g puff pastry

75g unsalted butter, plus extra for greasing

10 fresh figs, quartered

1 tablespoon lemon juice

 

Method

-          mix together the grated chocolate, spice and 2 tablespoon sugar

-          cut the pastry into three pieces and roll out each piece into a circle measuring 25cm; use a bowl or plate as a guide

-          scatter 2 rounds with the grated chocolate mixture, leaving a 1.5cm border

-          stack the 3 pastry circles on top of each other with the top one being the one without chocolate; press the edges firmly down

-          lightly butter the sides of a shallow 23cm round backing tin, about 3.5cm dip; do not use a loose-bottomed tin or the juices will run out

-          melt the butter in a frying pan, add the sugar and heat gently until dissolved; add the figs and cook for 3 minutes or until lightly coloured and the syrup begins to turn golden; add the lemon juice

-          tip the figs into the tin, spreading them evenly

-          lay the pastry layers over them, tucking the dough down inside the tin edges

-          bake in a preheated oven, 200C/Gas6, for 30 minutes until risen and golden

-          leave for 5 minutes, loosen the edges and invert on to a plate

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