Fresh Fig Almond Custard Filo Tart

By Leslie Blythe Dessert, Eggs, Tart Baking

August 4, 2016

There really is nothing better than a succulent fresh fig. This Fresh Fig Almond Custard Filo Tart is light and tasty, great served with some vanilla ice cream or a dollop of Greek yogurt.

Prep: 15 mins
Cook: 1 hr
Yields: 6 - 8 Servings

Ingredients

5 sheets filo pastry

2 tablespoons butter, plus extra for greasing pan

6 fresh figs, cut into wedges

⅔ cup all-purpose flour

6 tablespoons sugar

4 eggs, beaten

scant 2 cups whole milk

½ teaspoon almond extract

1 tablespoon powdered sugar

Directions

1Preheat the oven to 375° F.

2Grease a 10 inch round casserole with butter. (I used a quiche dish)

3Melt the butter. Brush the melted butter over 1 sheet of filo pastry and lay over the base of the baking tin. Repeat with each sheet, laying them over each other in the tin. Cut off any excess pastry hanging over the edge of the dish.

4Cut the figs into small wedges and arrange the figs, skin down, over the filo pastry.

5Sift the flour into a bowl and add the sugar. Add the eggs and a little of the milk and beat until smooth. Slowly whisk in the rest of the milk and almond essence into the batter. Pour the mixture over and around the figs.

6Bake for 1 hour or until the batter is golden and set. Remove from the oven and leave in the tin to cool for 15 minutes.

7Dust with the icing sugar. Serve warm or at room temperature.

8If keeping for a couple of days, keep refrigerated.

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