Name: Tarte Aux Figues
Ingredients: 250 g Plain flour; 125 g Butter; 1 Egg; 10 g Caster sugar; 5 g Salt; 40 ml Water; (approximately); 6 Egg yolks; 125 g Sugar; 600 ml Milk; 40 g Flour; 1 Vanilla pod; 12 Fresh figs

But it is far more common for the evangelical preacher to edit God’s Word: 1. By removing the text from its context, and using it to say what-ever the preacher likes, 2. By moralizing the text, so that it is reduced to an ethical maxim that ﬁts any religion, 3. By using the text to promote hobby-horses, and 4. By dogmatic insistence that the text says things it does not truly say. This homiletical hocus-pocus has subtle roots such as the desire to be clever and popular or synthetically relevant or intellectually respectable or to make the gospel more acceptable. But most often God’s Word gets watered down by the preacher’s laziness. He simply will not do the hard work to engage and preach a text in its context.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Ross’s, Foreign, Assignment	1	servings

INGREDIENTS

250	g	Plain flour
125	g	Butter
1		Egg
10	g	Caster sugar
5	g	Salt
40	ml	Water; (approximately)
6		Egg yolks
125	g	Sugar
600	ml	Milk
40	g	Flour
1		Vanilla pod
12		Fresh figs

INSTRUCTIONS

PASTRY
CREME PATISSERIE
Blend the pastry ingredients in a food processor, roll thinly and line a
tin. Rest in the fridge for 2 hours. Bake blind until done and fill with
creme patisserie. Bake until the pastry cream is set and cool.
Beat the yolks with half of the sugar until pale. Sift in the flour and
beat again. Bring the milk, the rest of the sugar and the split vanilla pod
almost to the boil. Pour on the yolks (not the other way round). Stir, and
return to the heat. Cook until a coating consistency is achieved. Pour into
the shell and bake.
When cold, decorate with a dozen fresh figs and glaze with a jar of warmed
and sieved apricot jam.
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