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 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.
This week i had friends round, one of whom will not mind me describing her as a wee bit fussy. My fuss-free fajitas were definitely the answer: an easy-to-prepare, do-it-yourself meal with minimal effort after a day at work.
1 chicken breast per person
1 pepper (red, orange or yellow) per person
Lettuce (cos) – finely sliced
Cheddar – grated
For the guacamole:
2 tbsp Double cream
1 small red chilli
1 tbsp Lime juice
1 small handful of fresh coriander
For the guacamole:
Add 2 avocados, the tomato, double cream, small red chilli (de-seeded), coriander and lime juice to the blender and mix until a paste. For the final avocado, chop into small pieces and mix into the guacamole
For the chicken:
Cut the chicken breasts up into 1cm strips and fry on a medium heat, turning until all pink colours have vanished.
Add the cayenne pepper, smoked paprika, salt and pepper and stir until all the chicken is coated
Add the peppers and leave on low-medium heat for 5-10 minutes until everything is softened
Lay out the tortillas in a warm oven for 3-4minutes, then serve everything in the centre of the table and let everyone help themselves.