An Eric Lanlard recipe for savoury fig tart alongside a review of his latest book, Tart it Up.
In sharp contrast to his last book, the black PVC bound “Cox Cookies and Cake“, Tart It Up sees Eric in ethereal, pared down almost Delia How to Cook mode with this fresh book of sweet and savoury tarts and pies.
It’s a departure from the showy patisserie and glamour puds we know Eric for but still manages to be creative and visually rewarding. All manner of dough crusted concoctions are featured from calzone to filo and brioche pies.
If you ever thought quiche was restricted to eggs and bacon you’ll enjoy the breadth of fillings Eric brings to his tarts such as curried chicken to Belgian endive and Parma ham.
Strawberry “tart royal” gets a topping of spun sugar and the humble tarte tatin is reworked as a savoury heirloom tomato version to stock your picnic basket.
Tucked amongst the pastries are some more obvious favourites like pecan pie and tarte au citron but on the whole Tart It Up is stuffed with creative pastry fillings you’ll want to try at home.
Page after page of this book shows food I’d genuinely like to eat, this is my favourite of Eric’s books so far and the scope of savoury recipes shows he’s not just a sugar star.
I made Eric’s fig, lardon and dolcelatte tart, I can see exactly why he says he can’t stop making it. The flavour is salty savoury with the texture of fig but less of the sweetness. I did seem to end up with around 40% more pastry than was necessary for the tin size stipulated in the book. Hence I made two smaller tarts alongside the bigger one. It’s one of the smaller ones I’ve shown in the picture at the top. The quantity of liquid was about right however I only needed 4-5 figs rather than the 8 listed in the ingredients – I feel it’s important to point this out since figs are not cheap (even if in season at the moment) and someone might end up buying more than they need to make this. Apart from these details this tart turned out just right.
Eric Lanlard recipe reproduced with permission. With thanks to Octopus books for the review copy of Tart it Up.