The End of An Era Tart

I gave a slice of this tart each to two close friends recently and it happened to be a very big time in both their lives; one had just been promoted to a senior news job that's a long plane ride from Brisbane - the other had made the decision to leave the news industry after probably almost a decade in it. Milestone moments.

These changes also meant our fortnightly, or so, breakfast catch ups (featuring much wicked conversation) were about to draw to a close because our convenient meeting place, a café close to the local TV stations where they worked, would no longer be convenient to anyone except the gal who served us coffee there.

So anyway, the recipe for the tart I gave them is based on one I discovered on chef Matt Golinski's website and even though you're making the pastry from scratch it's pretty easy. I like the alcohol addition (he uses Cointreau).

Isn't it interesting how meals and ingredients, similar to certain smells, become so tied up with memories? I like that - but it will also mean this tart will forever be tinged with a little melancholy for me. Don't let that put you off making it though, it's pretty easy to whip up and bloody delicious to eat... make it for your own "Milestone Moment".

The End of an Era or Milestone Moment Tart

Serves 8

PASTRY INGREDIENTS:

• 250gm plain flour

• 125gm unsalted butter

• 50ml cold water

FILLING INGREDIENTS:

• 120gm unsalted butter

• 150gm caster sugar

• 200gm almond meal

• 2 eggs

• 2 tbs Sailor Jerry (or any alcohol you like)

• 4 -5 fresh figs, sliced top to bottom

• 75gm raspberry jam (or whatever you have on hand)

• 2 tbs boiling water

METHOD:

In a food processor combine flour and butter until it resembles breadcrumbs. With the motor running, add the cold water and process until the pastry comes together. Wrap in cling film, rest for 15 minutes.

Roll the pastry into circular shape, 5mm thick and large enough to line a 28cm round tin. Lightly grease the tin and line with the pastry, pressing it firmly into the sides. Cut off any overhanging pieces by rolling the rolling pin over the top of the tin.

Prick the base of the pastry with a fork, line with baking paper and fill with pastry weights or uncooked rice.

Bake for 15 minutes at 180°C and gently lift out the baking paper.

To make the almond filling, place the butter, sugar, almond meal, eggs and Sailor Jerry into the bowl of a food processor and blend until smooth.

Pour into the pastry shell and spread evenly with a spatula. Arrange the slices of fig on top and bake at 170°C for 45 minutes.

When it's ready, heat the jam and hot water in the microwave and brush over the warm tart.

Serve at room temperature with vanilla gelato.