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Fig and almond tart

Name: Fig and almond tart
Total time: 1 h 20 min
Yield: serves 8
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

1 hour 20 minutes + chilling
serves 8
A little effort

The presentation of this fig and almond tart looks so impressive, but it is really easy to put together. Bought puff pastry is spread with a toasted almond filling that puffs up in the oven to hold the figs. Serve warm with cream or ice cream.

March 25, 2015 at 3:08 pm

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

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.