Fig Jam and Walnut Tart

Method

• 1)

  1 shallow pie dish, 8” or 9”

• 2)

  Unroll the dough and rolled them as thin as possible.

• 3)

  Transfer to a shallow pie dish.

• 4)

  Flatten through the edges and cut the overhanging dough using a small sharp knife.

• 5)

  Chill in the fridge for 30min.

• 6)

  Preheat the oven to 180C.

• 7)

  Blind bake the pastry using a baking paper and some dry or ceramic beans until dry and lightly browned.

• 8)

  Remove the baking paper and beans.

• 9)

  Chill a bit at room temperature before filling with the jam. I used 2 jars of jam (use according to your pie dish) and a generous handful of chopped, toasted walnuts for the filling.

• 10)

  I made the lattice on top using a ruler, then painted it with egg wash made of 1 egg yolk and some milk.

• 11)

  I sprinkled the sides with some almond flakes and the whole top with brown Demerara sugar.

• 12)

  Bake at 180C until really golden and bubbly.

• 13)

  Cool and enjoy.