Fig Tart

Figs are one of those marmite foods... you will either love them or hate them.  Me, I love adore them - the sweet taste and soft texture with that ever so slight crunch makes them one of my favourite fruits.

This decadent dessert from Gill is one she's adapted from her Rick Stein cook book. It is a perfect way to enjoy this ancient fruit, and once the pastry is done, the filling is super simple and really impressive!

If you're lucky enough to grow your own - or know someone who does - then you're probably enjoying an abundance of fruit this year. They tend to fair better in warmer climates - Gill made this lovely tart while on holiday in France as they need both sun and shelter to crop well.  

If, like most of us, you're using shop bought then choose plump fruits with a rich, deep colour and sweet fragrance that are free from bruising.  Keep them in the fridge but for best flavour, eat at room temperature. 

Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of the antioxidant vitamins A, E and K so they're really good for you. 

Although we may have paid to that by wrapping ours in a sweet pastry pie!