This time my recipe is a wonderful fig tart. It's the perfect time to make this pie since figs are still in season. The crust has cornmeal in it, which make it extra flaky and good. Great for other pies as well. Enjoy!
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Serves 8   
6 tablespoons butter 
1/2 cup sugar 
2 large egg yolks 
1 cup plain flour 
1/3 cup yellow cornmeal 
4 ounces cream cheese 
1/2 cup créme fraiche 
2 tablespoons confectioners sugar 
12 figs, quartered
  1. Cream butter and sugar in a bowl of an electric mixer.
  2. Add yolks, and mix to combine.
  3. Add flour and cornmeal, mix just until it comes together loosely.
  4. Wrap in plastic and chill for at least 30 minutes, until firm.
  5. Butter a 24 cm tart tin.
  6. Roll out dough between two pieces of plastic wrap.
  7. Discard the top wrap and gently invert over the tart tin.
  8. Press into the tin and trim the edges.
  9. Prick with a fork.
  10. Chill for 30 minutes.
  11. Bake the pie at 180C, 350F for about 15-20 minutes, or until golden brown.
  12. Cool.
  13. Beat cream cheese until soft.
  14. Add créme fraiche and sugar, and beat until mixture is smooth.
  15. Spread filling in the crust and add the figs.
  16. Cool for 30 minutes and serve.


Photography by Colin Cooke

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