Fig, Raspberry and Cardamom Tart

• cold unsalted butter↗225g g

  cut into small pieces

• plain flour↗350g g
• icing sugar↗50g g
• large egg yolk↗1

  (save the white for greasing the dough)

• large figs↗10-12

  quartered

• raspberries↗400g g
• golden crystallised sugar↗50g g

  plus extra for sprinkling

• cornstarch1 tbsp tbsp
• cardamom pods8
• rose water¼ tsp tsp
• fine polenta↗1 tbsp tbsp

  or ground almonds

• egg white↗

  for greasing (saved from dough preparation)

• cream topping↗

  crème fraîche, natural yogurt or sour cream for serving

Step-by-step instructions

1. 1

   First make the dough. Place the butter and flour in a food processor together with ¼ tsp salt and blend until the mixture resembles wet crumbs. Alternatively, rub the butter into the flour with your fingers in a large bowl. Add the sugar and quickly pulse or stir until combined.

2. 2

   Whisk the egg yolk with 2 tbsp cold water and pour into the flour mixture. Use the pulse setting to mix again, continuing until larger lumps form. If the mixture seems too dry, add a little water 1–2 tsp at a time, but no more than 3 tsp total.

3. 3

   Turn the dough onto a work surface and briefly knead until it comes together into a smooth ball. Avoid over‑kneading, otherwise the dough will become tough. Flatten it into a disc, wrap in film. Chill for at least 30 minutes, up to 2 days, or freeze for 2 months.

4. 4

   Next prepare the filling. Place the figs, raspberries, sugar and cornstarch in a large bowl and gently mix, trying not to crush the raspberries, until the fruit is well coated. Put the cardamom pods in a mortar and crush the pods with a pestle. Remove the seeds from the pods, return them to the mortar, discarding the pods. Grind the seeds and add to the fruit together with the rose water. Let stand for 15 minutes.

5. 5

   Remove the dough from the fridge and split it into two pieces, one slightly larger than the other. Keep the smaller piece wrapped and set aside. Divide the larger piece into as many tart portions as you plan to make, or keep it whole for a large tart. On a lightly floured surface roll the dough to a coin‑thickness of about 5 mm, or until large enough to line your tart or tartlet tins, leaving a small edge. Transfer the dough, lift into the tin and press into the corners. Sprinkle with polenta or almond and add the filling. Preheat the oven to 190 °C/170 °C fan/gas 5 and place the tray on the middle rack.

6. 6

   To create a stamped pattern on the top of the tart, roll the dough on a well‑floured parchment sheet. Use a small cookie cutter to cut shapes (we used a heart shape, but circles, diamonds or floral shapes also look nice). Brush the tart edge with egg, then cover with a dough lid. Trim the edge with scissors and press the dough edge around the top of the index finger, using the thumb and the other index finger. Work along the edge to achieve a professionally fluted rim. After covering, beat the reserved egg white and brush it onto the dough. Sprinkle a little extra sugar, then place the tart on a tray and bake 45 minutes for a large, 35–40 minutes for medium, or 25–30 minutes for mini, until the crust is golden and crisp and the juices bubble. Cool 10 minutes before serving with sour cream, crème fraîche, natural yogurt or sour cream.