KEY POINTS:
Serves 6
200g plain flour
Pinch of salt
100g butter, chilled
2 eggs
Water
2 tsp milk
5 fresh figs
250g creme fraiche
1 Tbs crystallised ginger, finely sliced
Liquid honey
1. To make the pastry put the flour, salt and butter 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 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 and pour over a little honey to taste.
