Ingredients
- all-butter puff pastry 350g
- double cream 1 tbsp
- egg 1 yolk
- blanched almonds 125g
- caster sugar 75g
- unsalted butter 50g, softened
- egg 1
- unwaxed lemon 1, zested
- ripe figs 6-8, washed and dried
- apricot jam 2 tbsp
Method
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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.
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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.
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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.
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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.
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Step 5
Serve warm with crème fraîche or vanilla ice cream.
Nutritional Information
- Kcals 403
- Fat 28g
- Saturates 12.6g
- Carbs 31.9g
- Fibre 2.5g
- Protein 7.7g
- Salt 0.27g
