Simmone Logue's Simmone Logue's Fig and walnut tart
180g walnuts roasted with their skins rubbed off
330g dried figs finely chopped
6 egg whites
250g soft brown sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This is a favourite of mine which I learned from Maggie Beer.
Set the oven to 180°C; line and grease a 24cm spring-form tin with baking paper.
Toss the figs and walnuts together in a bowl.
In an electric mixer, whisk the egg whites until soft peaks form. Slowly add the sugar in heaped tablespoons until incorporated and the meringue is thick and stiff. Fold the meringue with the fruit and nuts.
Spoon into the prepared tin and bake for 45-50 minutes or until the meringue pulls away from the side of the tin and the top feels set.
Leave to cool and serve with crème fraîche and lime cheeks on the side.