Fig and Almond Tart

Back raving about figs again this week. They are just such a beautiful fruit. I love their dusty, deep purple colour and their contrasting, vibrant jammy red centres. And they taste no better ever, than in this most delicious Fig and Almond Tart. Serve with a large dollop of crème fraiche.

fig-and-almond-tart-1

Fig and Almond Tart

Flan tin 10” / 25cm

Pastry

175g plain flour

90g butter

50g icing sugar

2 egg yolks

Frangipane

175g butter

175g ground almonds

175g golden caster sugar

1 egg

1 tablespoon flour

Glug of amaretto

6 ripe figs

Put the flour, butter and sugar for the pastry in a food processor. Mix until you have breadcrumbs. Add the egg yolks and just mix enough for the pastry to come together in a ball. Wrap in cling film and put in the fridge for 30 minutes. In the same food processor bowl add the butter and sugar for the frangipane. Mix until smooth. Add the almonds and the egg and whiz again until smooth. Add the amaretto and the flour. Mix once more. Remove the pasty form the fridge when ready. Preheat the oven to 170C. Roll out the pastry and line the tart tin. Get a round piece of greaseproof paper and carefully cover the pasty with it. Folding it down over the top edge. Blind bake for about 15 minutes. Remove from the greaseproof and add the frangipane filling. Cut the figs in half and press into the frangipane in even spacing. Bake in the oven until the farangipan is risen all over and golden brown.

6-figs

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