My fig and almond tart takes enough effort to blitz together a few key ingredients and slice up a handful of figs to produce a special dessert.
- 350g all-butter puff pastry
- 1 tbsp double cream
- 1 egg yolk
- 125g ground almonds
- 75g caster sugar
- 50g unsalted butter, softened
- 1 egg
- 1 unwaxed lemon, zested
- 6-8 ripe figs, washed and dried
- Heat the oven to 200C.
- Roll the pastry on a lightly floured work surface into a rectangle approximately 34cm x 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. The idea here is to produce a frame of pastry to hold in all the fig juices and almond and lemon mixture.
- In a food processor, add the ground almonds, caster sugar, softened butter, egg, lemon zest and a pinch of salt. Whizz together until smooth – you will probably need to use a spatula to push in all the bits stuck on the side. Don’t worry if the mixture is thick, it’s meant to be.
- Spread the almond filling over the bottom of the pastry and chill for 10 minutes while you prepare the figs.
- Cut each fig into quarters through the stalk. Arrange the figs cut-side up over the almond mixture. Slide the baking tray into oven and cook the tart for about 35-45 minutes until golden.
- Serve warm with vanilla ice cream.