Fig, Brie and Rosemary Tart
We love this recipe from Milk Made, where oozing brie meets sweet, fattened figs. This tart is neither very sweet nor very savoury. You could serve it for lunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pongcheese.co.uk.
Cooking tools:
- Food processor
- Tart ring
- Pie weights
- Rolling pin
- Kitchen scale
- Oven
- Refrigerator
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Fork
- Whisk
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 200g (7oz) Brie, rind removed
- 2 eggs, beaten
- 35g (1 ¼oz) caster (superfine) sugar
- 150ml (5 fl oz) thick (double/heavy) cream
- 6 – 8 fresh figs, halved
- 8 small rosemary sprigs
- 110g (4oz) unsalted butter, softened
- 110g (4oz) caster (superfine) sugar
- ¼ teaspoon baking powder
- 240g (8 ½ oz) plain (all-purpose) flour, plus extra for dusting
- 1 egg
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