Fig and Raspberry Tart with Vino Cotto

Fig and raspberry tart with Vino CottoFig & Raspberry Tart with Vino Cotto

A beautiful autumn dessert that smells heavenly and yummy too!

Serves 10


Sweet Pastry (alternatively, use purchased shortcrust pastry)
250g plain flour, plus extra for dusting
40g icing sugar
1 vanilla bean, split, seeds scraped, optional
125g chilled unsalted butter, chopped
1 egg yolk

100g unsalted butter, softened
1/2 cup (110g) caster sugar
1 egg, lightly beaten
100g almond meal
1 vanilla bean, split, seeds scraped
1 tb brandy
1/4 cup Vino Cotto
3/4 cup raspberry jam
8-9 figs, skin wipe clean and halved
125g punnet raspberries, plus extra
1/4 cup (35g) icing sugar, sifted
thick cream, vanilla ice-cream or mascarpone, to serve

For the Sweet Pastry:
Place the flour, icing sugar, vanilla seeds and butter in a food processor and pulse until fine crumbs. Add the egg yolk and 2 tablespoons iced water, then whiz until the mixture comes together in a ball. Shape pastry into a disc, warp in plastic wrap and refrigerate for 1 hour.

Roll out pastry on a lightly floured surface and line a 33cm x 12cm rectangular loose-bottomed tart pan, trimming to fit.  Cover and refrigerate for 1 hour.

Preheat oven to 180°C.

Line tart with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights. Bake for a further 5-10 minutes or until golden. Cool.

For the filling:
Place butter and caster sugar in a food processor and whiz to combine. Add egg, almond meal, vanilla seeds and 1tb brandy, then pulse to combine.

Spread half the jam over the base of the cooled pastry case, then top with the almond mixture. Arrange the figs, cut-side up, on top of the filling, gently pressing down. Scatter a few raspberries and gently press down.
Brush figs and raspberry with 2 tbs of Vino Cotto.

Bake for 25-30 minutes until the filling is set and golden. Cool slightly.

Meanwhile, blend the remaining raspberries to a puree. Place raspberry puree in a pan with the icing sugar, 2 tablespoons of Vino Cotto and remaining jam, then cook over low heat, stirring for 1-2 minutes until thickened, being careful not to burn puree. The puree will continue to thicken as it cools.

Drizzle tart with raspberry puree, garnish with extra raspberries, then slice and serve warm with thick cream, ice-cream or mascarpone.


Buy the Vino Cotto you need for this recipe online. Click here.