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Phil Vickery’s Scrumptious Pudcasts

Fig tart

Fig tart
© Splenda

Serves 6. By Splenda®.

For the pastry: 250g flour, 150g butter at room temp + 10g for greasing, 2 heaped tbsp Splenda®, 100ml water, 1 pinch salt, 1kg fresh figs, 20g butter.
For the cream: 30ml light liquid cream, 2 heaped tbsp Splenda®.

Wash the figs and cut them into quarters. Put the flour and chopped-up butter in a bowl and mix gently. Add the Splenda®, salt and water and make into a ball. Wrap in cling film and set aside for an hour.
Preheat the oven to 180°C (GM6). Grease a tart dish or tin and spread the pastry evenly over the top. Bake on a high heat for 30 min.
Meanwhile, pour the cream into a bowl and whip until very firm. Add 2 heaped tbsp Splenda® at the end and refrigerate. Cook the figs in the butter for a few minutes and set aside. Remove the pastry after 30 minutes and leave to cool. Spread the cream in the bottom of the pastry case and arrange the figs evenly on top. Serve fairly soon.


Sarah Horrocks
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