A bowl of ripe figs. What more do I need to say. As I could not eat them all I have decided to give my hand a go at Tin Tac-Cappa (lumpy figs). Let’s just say it is my experiment at the moment as it is something my immediate family have not traditionally done but the recipe is Maltese. I am going to open it on Saint Martin’s Day which is the 11th November. Wish me luck!
Tin Tac Cappa (lumpy figs) was something I found when I was just doing some research on the internet. I am sure I have had this but it was a bought version and not home made.
On my recent trip to Yorkshire (UK), my mum’s aunty Therese gave me a little more information about tin tac-cappa. My great grand father who used to live in a small village in Malta used to make tin tac-cappa. The village is Tas-Santi and is near Mgarr. Apparently people still make it and sell it from there homes. That will be my first stop when I next go back to Malta.
I have been informed that my version is not how it should be done but I am hoping it is a close imitation… You should put the dried figs in a container and then you need to compress them. I put my figs into a glass jar and there was no compressing. My great grandfather used to use his feet and some people have special blocks to compress there figs. One thing I did do that is similar is dry my figs in the oven as it is just not hot enough here in London to dry them outside. The figs used to be dried outside but these days they take them to the local baker and dry them in there ovens. A few other things are added and they are covered and left for a few months to do there magic.
- 15 dried figs
- Bay leaves
- Fennel seeds
- Rum or anisette liqueur
- Flaked toasted almonds
- Glass jar
- Preheat oven to 60oC.
- Tear 15 figs in 3 pieces and place skin side down on a baking tray with baking paper.
- Leave in oven for 12 hours until most of the moisture has been removed from them.
- In your glass jar, start layering your figs (skin side down) and other ingredients.
- Firstly place a layer of dried figs (skin side down) and then add some fennel seeds, bay leaves and toasted flaked almonds.
- Continue layering this way until you reach your last layer of figs.
- Place the last layer of figs skin side down and add two capfuls of rum or anisette liqueur. Close with a lid.
- Leave for a month and add another two capfuls of rum.
- Randomly tip the jar upside down to distribute the rum through the figs.
- Leave for at least three months and then open.
Getting my figs ready to dry in the oven….