Fig and ginger tart with creme fraiche

Babiche Martens

Ingredients

200 g	Plain flour
1 pinch	Salt
100 g	Butter, chilled
2	Eggs
1 splash	Water
2 tsp	Milk
5	Figs, fresh ones (Main)
250 g	Crème fraîche (Main)
1 Tbsp	Crystallised ginger, finely sliced
1 drizzle	Runny honey

Directions

1. To make the pastry put the flour, salt and butter (chilled) in a processor and process until it's of breadcrumb consistency. Lightly whisk one egg and add while the motor is still running. Drizzle in a little water, and as soon as the ingredients begin to hold turn off the motor. Cover in plastic wrap and chill for an hour.
2. Preheat oven to 200C. Roll out the pastry to form a circle. Whisk the second egg with the milk and brush over the pastry. Bake for 10 minutes, or until cooked through, and let cool.
3. Spoon the creme fraiche over the pastry. Cut the stems off the figs, quarter and arrange on the tart. Sprinkle over the ginger (finely sliced) and pour over a little honey to taste.