Fig, Rosemary & Pomegranate Molasses Browned Butter Tart
Ingredients
1 blind baked tart crust - used Donna Hay’s sweet short crust pastry
Enough figs to fill the bottom of the tart base, cut down the middle vertically
3 tbsp pomegranate molasses - if you can’t find this, mix some tamarind with balsamic glaze
2 tbsp dark muscovado sugar, plus 1 tbsp extra for sprinkling
3 rosemary sprigs, leaves removed
2 long shaved strips of lemon skin, the rest grated
squeeze of half a lemon
100g eggs (approximately 2 eggs), at room temperature
150g caster sugar
50g plain flour
5g vanilla paste
110g unsalted butter
Pinch of salt
50g flaked almonds
Method
Mix the pomegranate molasses, 2 tbsp muscovado sugar, rosemary leaves and lemon in a small bowl. Arrange the figs in a large roasting tray in a single layer, then pour over the marinade. Gently rub the figs in the liquid, coating them. Arrange cut side up, sprinkle with remaining muscovado sugar. Allow to sit for 30 minutes.
Preheat fan-forced oven to 150°C. Place figs in the oven for 15 minutes, until slightly softened and caramalised. Leave to cool and turn off the oven. When the figs have come to room temperature, turn the oven back on to 150°C.
Brown the butter in a small saucepan, until it has a nutty aroma and has dark brown specks in it. Meanwhile, put the eggs, sugar and vanilla in the bowl of an electric stand mixer. Whisk on speed 8 (under high) for 10 minutes (for volume), then turn the mixer down to speed 4 (medium) and whisk for a further 2 minutes (for even air bubbles and stability) to make a pale and creamy foam.
If you need to wait on the brown butter, keep the foam on a low speed. Keep the shortest time between mixing the batter and baking.
Place the blind-baked crust, still in the tin, on a heavy baking tray. Cover the base of the crust with the figs, gently shaking off the excess syrup.
Remove the bowl from the mixer and sift in the flour and salt. Fold in with a small balloon whisk until fully incorporated and you can feel the mix tighten slightly. Working quickly now, pour the warm brown butter in a circle around the side of the bowl and then fold in well, taking care to lift and mix in all the butter that naturally likes to settle on the bottom of the bowl. The batter will feel thick and creamy. Pour the batter over the figs in the tart crust, then scatter the almonds over the top. Bake for 55 mins to an hour, and 10 or until the filling is cooked and the top is crisp and medium golden brown.* To test, insert a wooden skewer or thin knife into the centre and draw it out slowly. Run your finger along the skewer to take the mix off - it should be like a sticky paste and not a thick syrup. If the batter looks like the latter, cook it a little longer. Cool the tart at room temperature for at least 45 minutes before cutting.
