Crumble-Top Fig Tart [Baking With Fruit In Season]

I like fresh fig with cheese, simply love it in cheese platter. I remember fig trees I saw in Australia were huge but they were tiny ones I saw in Japan. When we drove around in the neighbourhood, I was excited to see tiny fig trees (close to pot plants) bearing lots of fruits.

T's hometown is in southern part of Kyoto, about an hour drive from Kyoto CBD. In law's house is closed to country side, vegetable farms and paddy fields are within walking distance. In fact, there is a piece of paddy field just door steps away. Sep/Oct is time for harvesting paddy, I noticed that many paddy fields have turned golden brown. Hopefully I can have a taste of new rice before returning to Malaysia.

Well, figs I used in this tart were not from the farm nearby but they were gift from mil's staff.

Ingredients (makes 9"):
3 cup all purpose flour
1 cup white sugar
1 tsp baking powder
Pinch of salt
Pinch of cinnamon
1 cup of shortening
1 egg, lightly beaten

4-6 no. fresh figs, sliced
2 tbsp sugar
1 tsp corn starch

Methods:

1. Preheat oven to 190C.
2. In a medium mixing bowl, mix together fig, sugar and corn starch. Set aside.
3. In a large mixing bowl, mix together flour, baking powder, sugar, salt and cinnamon.
4. Rub in egg and shortening with fingers.
5. Grease the pan, pack in half of the crumb. Arrange in fig slices.
6. Sprinkle another half amount of the crumb over the top.
7. Bake for 40-45 minutes or until the crumb is golden brown.