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Almond tart with figs
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Indulgent frangipane tart adorned with sweet figs, a stunning and tasty treat for tea time.
Ingredients:
  • 375 g sweet shortcrust pastry
  • 1 heaped tablespoon plain flour plus extra for dusting
  • 250 g blanched almonds
  • 250 g golden caster sugar plus extra for sprinkling
  • 250 g unsalted butter (cold)
  • 1 orange
  • 1 vanilla pod
  • 3 large free-range eggs
  • 10 ripe figs
  • 1 tablespoon icing sugar optional
  • 1 small tub of crème fraiche optional
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. Roll out the pastry on a floured surface to about ½cm thick. Line a 28cm loose-bottomed tart tin with the pastry, pressing it into the sides and trimming off any excess. Prick the base with a fork, then chill in the fridge for 30 minutes. 2. Blind bake the pastry for 10-12 minutes until golden, then set aside. 3. In a food processor, finely grind the almonds. Add sugar, cubed butter, half of the orange zest, scraped vanilla seeds, and discard the pod. Blitz until smooth. 4. Add eggs and blend, then include the flour and blend again. 5. Spread the almond mixture in an even layer onto the pastry case. 6. Prepare the figs by removing the stems, scoring the tops in a cross shape, and opening them up like flowers. Arrange randomly on top of the tart, sprinkle with sugar. 7. Bake for 40-50 minutes until golden and set. Let it cool before serving. Optional: Mix icing sugar, crème fraiche, remaining orange zest, and juice in a bowl for a topping. Serve alongside the tart.

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