Preserved Fig and Macadamia Cheesecake Tart

, from Issue #91. September, 2020
Photography by Josh Griggs.
Preserved Fig and Macadamia Cheesecake Tart

This is a wonderfully versatile and easy tart to make. Almonds, walnuts and hazelnuts can replace the macadamia nuts, and prunes or quince in syrup can substitute for the figs. I like to serve it warm with crème fraîche or whipped cream and a drizzle of the syrup.

Serves: 4-6


125 grams cream cheese, at room temperature
2½ tablespoons icing sugar, plus extra for dusting
½ teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 medium egg, size 6
¼ cup ground roasted macadamia nuts
1 sheet butter puff pastry, thawed
1 egg, lightly beaten
400-gram jar preserved figs


Equipment: A flat baking tray.

Preheat the oven to 180°C fan bake.

Filling: Place the cream cheese, icing sugar, vanilla and orange zest in a bowl and beat with a wooden spoon to combine. Add the egg and macadamia nuts and mix until well combined.

Roll the pastry out on a sheet of baking paper so it’s a little longer and thinner, then slide the baking tray underneath the baking paper. Brush a 1cm border around the edges with the beaten egg then fold the border over and press with a fork to seal. Brush the border with more egg.

Spread most of the cream cheese mixture evenly over the pastry base. Rip the figs into large pieces and dot over the top then place small dollops of the remaining mixture between the figs. You might not need all the figs.

Place the tray in the fridge for 30 minutes to firm up the tart.

Dust the whole tart with icing sugar and bake for about 25 minutes, or until the pastry is crisp and a good golden colour.