Stephanie Alexanders raspberry and fig tart

Method

1. Pre-heat oven to 180ºC (160ºC fan-forced). Line the base of a loose-bottomed 26cm fluted flan tin with baking paper. Crush biscuits in a food processor then add melted butter and pulse to combine. Tip the buttery crumbs into the lined tin and press evenly and firmly over the base, smoothing it with your fingers and the help of a flat-bottomed tumbler. Bake for 5 minutes, then allow to cool completely.

2. Place the mascarpone and cold crème fraîche in the rinsed-out and dried food processor bowl with the liqueur or brandy and run briefly until you have a smooth cream. Transfer to a bowl and fold in the whipped cream using a stiff spatula or balloon whisk. Spoon the cream mixture over the cooled biscuit base and chill for 1 hour. 

3. Wipe the figs and cut crossways into 1cm thick slices (no need to peel figs if properly ripe). Arrange fig slices closely around the outer circumference of the tart without too much overlapping. Fill the centre with plenty of closely packed raspberries and return to the refrigerator until ready to serve. 

4. Push up the base and slide the tart onto a serving platter. Slip out the round of baking paper. Melt redcurrant jelly with the water in a small saucepan over low heat until smooth without any visible blobs. Allow to cool a little, then brush lightly over the fruit so you don’t dislodge it. To serve, cut the tart into wedges using a sharp knife dipped in hot water.