Fig and ginger tart with creme fraiche
Photo by Babiche Martens
- 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.
- 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.
- 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.