Before I get into this recipe, you may have noticed I changed the format/presentation of the recipes below. I’ve now put the method for the recipe beside the ingredients. It works great if you are using a laptop or tablet, but also works well on mobile devices – just turn the device on it’s side i.e. landscape mode. I like seeing the method beside the ingredients – that way you can’t forget to add anything or leave out any steps (ahem!). But please, let me know what you think of this new style. We’ve had a month’s worth of technical issues with the site so it’s nice to have it up and running. Still a learning curve, but at least I have time to work at it. Okay, on to the recipe.
Were you a fan of Downton Abbey?! I did like the acting, but what I really loved was the food they ate on the show. Classic cooking really that we don’t see much of anymore. I do like cooking classic dishes (I know! Me, who never follows a recipe and quite often doesn’t have the patience for intricate methodology), but sometimes, the methodology is simple as with this recipe. Anyway, I liked the food so much I did a “Downton Class” at Longo’s The Loft Cooking Schools a few years back. I’m pulling out my Stilton and Fig Tart recipe for you to try.
It can be done on puff pastry or regular pie crust. This is the recipe using a super easy to make pie crust – no rolling. It is an old French farmhouse technique I’ve done before on this blog and really has become one of my favorite crusts to make. Tasty and easy to work with. It debunks all the myths of cold butter and flour. So give it a try and hold onto it in your keeper file. If you are going to use puff pastry, might I suggest a store bought one made with butter. Yes you can make your own, now that it is cooler outside, it will be easier to make. Just time consuming. Either version tastes great, both need to be blind baked before filling.
The filling is a combination of stilton, fig and a delicious savory custard. If you don’t like stilton (I know there are some) feel free to use a good aged white cheddar. As for the figs – nope, absolutely no substitute for this! Just kidding, figs aren’t always available so you could substitute with pears, apples, sweet potatoes etc. The ideas is to get that perfect balance of sweet with salty.
Serve it alone for dinner, or with a salad for a lunch or brunch. It can be converted into muffin tin size for individual portions as well. Use your imagination! Make it more glamorous by making it in a tart tin with a removable bottom and serving it on the table. It cuts beautifully well and makes for a lovely presentation. So make this tart and as always – enjoy!
Crust
170g (6 ounces) unsalted butter, cut into pieces
2 tbsps. vegetable oil, I use canola
6 tbsps. water
1 ½ tbsp. sugar
¾ tsp salt
320g (11 oz, literally 2 scant rounded cups) all-purpose flour
Method
Preheat the oven to 410f
In a medium-sized ovenproof bowl add the butter, oil, water, sugar, and salt – place in the hot oven until the butter is bubbling and starts to brown just around the edges – about 15 minutes or so, but start checking around 12 minutes
When you see the butter turning brown along the edges, carefully remove the bowl from the oven and place on a folded towel – the bowl will be hot
Immediately add the flour and stir using a rubber heatproof spatula until it all comes together – empty the contents into the tart tin and spread with the spatula to cover the entire surface
Once the dough has cooled enough to handle, use your fingers to press into the corners and up the sides
Prick the dough all over or use weights and blind bake the crust
Reduce the oven temperature to 350f and bake the tart shell in the oven for 15 – 20 minutes, or until the dough is golden brown and almost cooked
Remove from the oven and let the shell cool before filling
Custard
2 tbsp. butter
1 tbsp. olive oil
1 medium onion, ¼” dice
3 sprigs fresh thyme plus extra to garnish
3 large eggs
2/3 cup whipping cream
4 large fresh figs, sliced into wedges (enough to fill the tarts)
1 pinch freshly grated nutmeg
3 oz stilton cheese, crumbled
1 pinch salt and pepper
Method
Melt butter in a pan, add the olive oil
Add the onion and thyme sprig and cook over low heat for 15 to 20 minutes
Discard the thyme spring and spread the onion over the base of the tart
In a bowl, whisk together the eggs and cream, season well with salt, black pepper and nutmeg
Pour over the tart shell
Top the tart shell with the sliced figs rustically as I have or arranged in some beautiful “intricate” pattern
Sprinkle stilton on top
Bake for 20-25 minutes at 350 F until golden and cooked through
Let cool for at least 10 minutes before slicing
