Purple fig and Sour Cream Tart | Spekko Rice
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Purple fig and Sour Cream Tart

Purple fig and Sour Cream Tart

This tart is easy to prepare, but do make your own crust  - it makes all the difference to the taste.

  • Serves: 6
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    For the crust
    170g cake flour
    100g cold butter, grated
    50g caster sugar
    1 egg yolk
    50ml cream
    1 round 26 cm loose bottomed tart tin, or a French style rectangular tart tin, greased
    baking paper
    2 cups Spekko Long Grain Parboiled Rice

    For the filling
    300g fresh purple figs, sliced in half
    500g crème fraiche
    60ml (4 tbsp) honey
    2 egg yolks


    1.Preheat the oven to 180 ºC.
    2.Mix the cake flour, butter and sugar to form crumbs.
    3.Add the egg yolk and cream and knead until the dough forms a ball. Cover in cling wrap and rest for half an hour in the fridge.
    4.Roll out the dough on a floured surface to a thickness of 5 mm. Line the tart tin.
    5.Line the dough with baking paper and cover with uncooked rice. Bake for 10 minutes exactly, then remove from the oven.
    6.Lower the oven temperature to 160ºC. Bake the tart crust for another 3 minutes. Remove and cool. Remove the baking paper and rice.
    7.To prepare the filling, pre-heat the oven to 160ºC.
    8.Mix the crème fraiche, honey and egg yolks.
    9.Pour into the prepared crust, arrange the figs on top and bake for 30 minutes.
    10.Cool and serve with ice cold port.

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