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What you’ll need

butter

150g cold butter, cubed

flour

1 ½ cups The Healthy Baker Plain Flour

icing sugar

½ cup icing sugar

eggs

1 egg, cold

For the filling

goats curd

1 cup goats curd

fig

4-6 fresh figs, quartered

caster sugar

3 tablespoon caster sugar

1

Place the flour and icing sugar in a bowl and pop in the freezer for half an hour.

2

Tip your cold flour and sugar into the bowl of a food processor and blitz for a moment.

3

Add the butter and blitz until you have a coarse sand-like texture. Add the egg and blitz for a moment more.

4

Tip the mixture out onto a work surface and bring together with the palm of your hand, working it until you have a lovely, smooth disc of dough.

5

Wrap in plastic and let rest in the fridge for 30 minutes.

6

Preheat oven to 200C and line a baking tray with paper.

7

Roll out the pastry to a large circle about 3mm thick.

8

Spread the base with goat’s curd, leaving about a 4-5cm border then top the curd with the sliced figs and sprinkle with the caster sugar.

9

Fold the edges over and crimp together with your thumb and forefinger creating a little ‘wall’ that will keep your filling in.

10

Bake for 25-30 minutes or until pastry is golden. Serve warm or at room temperature.