Banana & Fig Tart
400g plain flour
200g unsalted butter
2-3 tbsp cold water
About 18-20 small ripe figs
½ lemon - juice
2 tbsp honey
Use a 30cm tart tin
Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.
Roll out the pastry on a floured surface to form a circle about 5cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin. Trim away any excess pastry. Lightly prick the base of the flan with a fork and place in a fridge to chill for 30 minutes.
Preheat oven Gas 6 / 200C / 180C fan. Place a baking tray in the oven.
Bake the pastry for about 20 - 25 minutes until a light golden colour. You do not need to use baking beans as a pizza pan has such a shallow rim. Allow cooling completely.
Carefully place the pastry case on an ANTA serving plate.
Lightly wash the figs taking care as they bruise easily. Remove the stalk, then place on a chopping board and cut across from the pointed end almost to the base, gently open to form a flower shape.
Slice the bananas into 2cm discs and arrange neatly over the pastry. Cover with the fig ‘flowers’ placing them as close together as you can without damaging the fruit.
In a small ANTA bowl mix the lemon juice and honey together and carefully spoon over the fruit.
Serve with cream or Greek yoghurt.