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Fig crostata

Giancarlo and Katie Caldesi from Market Kitchen
A fruity tart with vanilla-flecked pastry that would be equally well received at a picnic or dinner party, from Giancarlo Caldesi

Fig crostata

Method

1. For the tart: thoroughly mix the flour, eggs, sugar, butter, orange zest, baking powder and vanilla seeds, to form a firm dough. This can be done in a food processor, or by hand if you prefer - simply squeeze the ingredients through the fingers until well blended. Wrap the pastry in cling film and chill in the fridge for 20 minutes.

2. Preheat the oven to 180C/gas 4. Grease a 25cm (5cm deep) tart tin. Flour the work surface and roll out the pastry. Lay it into the tart tin, pressing gently around the sides and trim.

3. Spread jam inside the pastry case to a depth of at least 2cm. Lay the figs in circles on top of the jam.

4. Bake the tart for 20 - 25 minutes or until the pastry is light golden in colour.

5. For the mascarpone cream: mix the mascarpone, sugar and almond liqueur together.

6. Serve the tart at room temperature with a dollop of the mascarpone cream.

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Serves: 8

Prep: 15 min, plus chilling time
Cook: 25 min

Ingredients
350g plain flour, plus extra for dredging
2 Eggs
100g caster sugar
100g unsalted Butter, plus extra for greasing
1/2 tsp orange zest
1 heaped tsp Baking powder
1/2 vanilla pod, seeds only
300g fig Jam
5 Figs, washed and quartered