Fig Almond and Honey Tart

Figs are in season and if you're lucky enough to have a tree (or a friend/neighbour), you can save yourself big bucks because they cost a small fortune from the fruit and vegetable shop. Luckily I got sent a box full from my mother in law's tree and they were the perfect level of ripeness. 

The tart recipe itself is an adaptation of the Rhubarb and Frangipane tart I posted a few years ago. 

Ingredients (serves 8-10): 

• 200g plain flour
• 1/4 tsp salt
• 100g butter, cold and cubed 
• 1 egg yolk
• 2 tablespoons of iced water
• 8 - 10 fresh figs
• 125g butter, room temp.
• 100g caster sugar
• 4 heaped tablespoons of honey 
• 2 eggs
• 1 1/2 cups ground almonds
• 45g plain flour 
• 2 tbsp honey, for drizzling
• lightly whipped cream or thick yogurt to serve
• optional: extra honey roasted figs to serve

In a bowl place cubed butter, flour and salt. Rub together using fingers until it resembles breadcrumbs. To speed up the process you can do this in a food processor, which makes it very quick and easy, but less therapeutic. Once rubbed in, add the beaten egg yolk and chilled water, mix to form a firm dough. Cover loosely in glad wrap and chill 30 mins.

Make a cup of tea and relax for a bit.
Grease a 22cm tart tin and preheat oven to 180 degrees.

Remove pastry from the fridge and roll out on a lightly floured surface. Press gently into the greased tin and trim edges.

To make the filling, cream the 125g of room temperature butter and caster sugar till light and fluffy. Add the eggs one at a time, then honey, flour and almonds. Mix well. Spoon this filling into the pastry.

Prepare the figs by trimming off the stalk end and any really soft parts from the bottom. Slice in half, and arrange the figs cut side up on the almond filling, gently pressing into the filling.
Warm a couple of tablespoons of honey and drizzle or brush this over the top of the tart, making sure to cover the figs.

Bake at 180 degrees Celsius for 50 mins.
Eat warm or at room temperature served with lightly whipped cream* (or yogurt) and more grilled figs**. 

*When whipping the cream, add another spoon of honey to sweeten 

** To grill the figs prepare as above, washing, trimming the top, and slicing in half. Arrange in a roasting dish cut side up and brush with some warmed honey. Turn the grill in your oven on high and place the roasting dish just underneath the grill. Grill for 5-10 minutes checking often, remove from the oven when they start to get golden. Serve warm with the tart and cream. 

Finger Licking Good: Chinese Style Ribs

Did someone say ribs? YES please! I mean seriously, who doesn't like tucking into a plate full of them - It's so cathartic. And to be honest, I've eaten tonnes of them, with all sorts of different seasonings, but these are up there with the best. 

The slow cooking is the key: Wrapping them in foil, and cooking for two hours locks in the moisture and flavour, and has the meat falling off the bone. While the glaze, sticky sweet and salty, leaves you begging for more! 

The recipe here is for 1.5kg worth and though you could easily half or double the recipe, this is a good amount of ribs for one sitting (perhaps only four servings if you really want to tuck in!). 

Though they take a long time in the oven, the actual work involved in making these is nothing, the biggest challenge being patience! Trust me - it's worth the wait. 

Ingredients (serves 6): 

• 1.5 kg rack of pork ribs
• 4 tbsp vegetable oil
• 4 tbsp Chinese five spice
• 4 tbsp crushed garlic 
• 4 tbsp crushed ginger

Glaze

• 2 tbsp vegetable oil 
• 4 tbsp crushed garlic 
• 4 tbsp crushed ginger 
• 2 tsp Chinese five spice 
• 6 tbsp soy sauce
• 4 tbsp Chinese rice wine vinegar 
• 6 tbsp honey 
• 2 tsp Sriracha chilli sauce (optional - but highly recommended) 

To Serve

• Coriander leaves
• Cooked Rice, or bread rolls
• Slaw, or steamed greens 

Preheat the oven to 180•C. Line a large roasting dish with two layers of tin foil.*You might need two trays, if so, swap them around in the oven halfway through cooking. 

Rub the ribs with vegetable oil and Chinese five spice so it's well coated. Place flesh side up on the foil, and spread the crushed garlic and ginger over the top. Gently fold the foil around the ribs to seal them. Place in the hot oven for 2 hours. 

Meanwhile, heat the additional 2 tbsp oil in a small saucepan. Over a low heat, cook the garlic and ginger, stirring for a couple of minutes, till aromatic. Add the Chinese five spice, and cook, stirring for another minute. 

Stir in the soy sauce, rice, wine vinegar and honey. Simmer gently for 2 minutes. Remove from the heat and allow to cool for a few minutes before transferring to a blender or food processor. Puree till smooth. 

Return to the pan and bring back to the heat, taste, and add Sriracha sauce to taste. You could also add more soy or honey to taste if you want sweeter or saltier, but I think the ratio is pretty spot on once coating the ribs. 

After 2 hours, remove the ribs from the oven and open the package. Increase the heat to 200•C. Use a basting brush, or spoon, to liberally cover the rack of ribs with the glaze. Return to the oven for 8-10 minutes. 

Brush again with more glaze and return to the oven for another 2 minutes. You can repeat this part of the process as much as you like if you want a thicker richer glaze, but be sure to check it every minute or two. I usually only do this twice, and like to save a little sauce for the side. You can serve the additional glaze in a dipping bowl on the side, or pour it over your rice and steamed greens. 

Serve the ribs as a whole rack, or slice them into individual pieces. Remember to set up a pile of paper towels and maybe a finger bowl of iced water and lemon.