Fig and almond tart
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 8
Skip to ingredients
- 350g all-butter puff pastry
- 1 tbsp double cream
- 1 yolk egg
- 125g blanched almonds
- 75g caster sugar
- 50g unsalted buttersoftened
- 1 egg
- 1 unwaxed lemonzested
- 6-8 ripe figswashed and dried
- 2 tbsp apricot jam
Nutrition: per serving
- kcal403
- fat28g
- saturates12.6g
- carbs31.9g
- fibre2.5g
- protein7.7g
- salt0.27g
Method
step 1
Roll the pastry on a lightly floured work surface into a rectangle approximately 34cm × 18cm. Beat the double cream and egg yolk together and use to brush the edges of the pastry. Fold the edges of the pastry over to make a 1cm wide border. Brush with more of the glaze and chill the pastry on a baking sheet for at least 30 minutes.
step 2
Heat the oven to 200C/fan 180C/gas 6. Spread the almonds on a baking sheet and toast for 6 minutes or until pale golden. Cool. Put a baking sheet in the oven.
step 3
Whizz the toasted almonds in a food processor until finely ground. Add the caster sugar, softened butter, egg, lemon zest and a pinch of salt. Whizz again until smooth. Spread the almond filling over the bottom of the pastry and chill for 10 minutes while you prepare the figs.
step 4
Cut each fig into quarters through the stalk. Arrange the figs cut-side up over the almond mixture. Slide the baking sheet onto the hot baking sheet in the oven and cook the tart for about 35-45 minutes until golden.
step 5
Serve warm with crème fraîche or vanilla ice cream.
