INGREDIENTS: - 1 quantity basic sweet shortcrust pastry (see page 82) or 3 sheets frozen ready-rolled shortcrust pastry, partially thawed - 215g packet dessert figs, chopped - 1/2 cup dry port wine - 180g butter, chopped - 1 1/2 cups firmly-packed brown sugar - 1 teaspoon vanilla extract - 2 eggs, lightly beaten - 1/2 cup self-raising flour - 3/4 cup pouring cream - pure icing sugar, to serve INSTRUCTIONS: Preheat oven to 180'c. Grease a 3cm deep, 23cm (base) fluted loose-based flan pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line pan with pastry. Trim excess pastry and reserve for lattice. Refrigerate for 10 minutes. Place pan on a baking tray. Combine figs , port and 1/2 cup cold water in a saucepan. Bring to a simmer over medium heat. Cook for 5 minutes. Add half the butter , half the brown sugar and all the vanilla. Cook, stirring , for 2 - 3 minutes or until butter melts. Remove from heat. Cool slightly. Add eggs and flour. Stir to combine. Pour fig mixture into pastry case. Press reserved pastry together. Roll out between 2 sheets of baking paper until 3mm thick. Cut into 1cm-thick strips. Place in a lattice pattern across pie top. Press edges to seal. Trim excess pastry. Bake for 40 - 45 minutes or until golden.. Remove from oven. Dust with icing sugar. Combine cream, remaining butter and brown sugar in a saucepan over low heat. Cook, stirring, for 2 - 3 minutes or until sugar dissolves. Simmer for 1 - 2 minutes or until slightly thick. Serve tart with sauce. (Source: Australia's Super Food Ideas August 2007)
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