Ingredients
Serves 6¼ cup honey
½ cup macadamia nuts
30g butter, softened
1 egg yolk
1 teaspoon vanilla extract
8 fresh (black skin) figs, halved
1 tablespoon white sugar
Pastry
1 ½ cups plain flour
⅓ cup caster sugar
100g butter, chilled, cubed
¼ cup chilled water
Honey Yoghurt
1 cup Greek-style yoghurt eg. Farmer's Union brand
2 tablespoons honey
Method
For the pastry, place the flour, caster sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add ¼ cup chilled water and process until mixture comes together. Turn onto a lightly floured surface and knead lightly until smooth. Shape into a rectangle. If it’s a warm day, wrap in greaseproof paper and refrigerate 15-20 minutes until firm enough to roll out.
Preheat oven and large flat baking tray 200°C no fan/190°C fan forced.
Roll the pastry out between 2 sheets of non-stick baking paper to form a 20cm x 30cm rectangle. Remove the top sheet of baking paper.
Process the honey, macadamia nuts, butter, egg yolk and vanilla until mixture comes together. Carefully spread the macadamia mixture over the pastry leaving a 1cm border around all four edges.
Place the figs over the macadamia mixture. Fold the pastry over the figs, leaving half the fruit exposed. Brush the top of the pastry with water and sprinkle over the white sugar.
Slide the tart onto the hot tray and bake for 25-30 minutes or until pastry is golden and crisp. Set aside for 10 minutes to cool slightly. Serve warm with honey yoghurt.
For the honey yoghurt: Spoon the yoghurt into a sieve and place the sieve over a bowl. Cover and refrigerate 1 hour to allow excess liquid to drain off. Spoon the thick yoghurt into a bowl, drizzle over the honey and gently swirl together.
Tips:
• It is important to allow pastry to rest before roll out, this prevents it from shrinking
• While oven is preheating, place baking tray in to get hot - sliding the pastry onto a hot tray means that the base of your tart will be golden and crisp - no soggy pastry bottom!
• If your don't like figs, or they are expensive or not in season, replace with 375 fresh strawberries or stone fruit like peaches or nectarines
• Brushing with water and using regular white sugar (not caster sugar) to sprinkle gives the pastry top a really crispy crunch - caster sugar is so fine it will just melt.
• Always allow tart to sit on the tray 5-10 minutes to settle before sliding onto serving platter.
• Cut with a serrated knife so you don't shatter the pastry.
• You can make this one day ahead and serve room temperature or warm it in a 200°C oven for 5-7 minutes.
Fab Food for Family & Friends by Janelle Bloom, Random House, RRP $39.95