Name: Fig and fennel seed tart
Yield: 1
Ingredients: 4 sheets filo pastry; 40g clarified butter (see note), melted; 9 firm black or green figs, quartered; 7.40 gm fine semolina; 1/2 tsp aniseeds, chopped; 1/2 tsp fennel seeds, chopped; Finely grated rind of 1 lemon; 55g (1/4 cup) dark brown sugar; 125ml (1/2 cup) double cream; 1 egg; 1 egg yolk; 2 tsp plain flour; Icing sugar, to dust

Fig and fennel seed tart

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Elevate your fruit pie with a unique blend of fennel and figs for a delicious twist.

Ingredients:

4 sheets filo pastry
40g clarified butter (see note), melted
9 firm black or green figs, quartered
7.40 gm fine semolina
1/2 tsp aniseeds, chopped
1/2 tsp fennel seeds, chopped
Finely grated rind of 1 lemon
55g (1/4 cup) dark brown sugar
125ml (1/2 cup) double cream
1 egg
1 egg yolk
2 tsp plain flour
Icing sugar, to dust

Instructions:

Cut the filo sheets in half widthwise. Brush two halves with butter, stack, and place in a 20cm round loose-based tart tin, pressing into the corners. Repeat with the remaining pastry in batches of two halves, alternating directions to cover the base and side. Use scissors to trim the pastry, extending 1.5cm beyond the rim.
Preheat your oven to 210°C and place a sturdy oven tray on the lowest shelf. Arrange the fig quarters in concentric circles in the tart shell and sprinkle with semolina for a delicious touch.
Combine all ingredients except for icing sugar and whisk until fully blended. Pour the mixture into the tart shell. Bake the tart on a preheated oven tray for 15 minutes, then reduce the temperature to 160°C and bake for an additional 20 minutes, or until the filling is just set. Allow the tart to rest for 20 minutes before serving, dusted with icing sugar.

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