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Fig bakewell tart
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Prep Time:
155 minutes
Cook Time:
45 minutes
Total Time:
200 minutes
Classic British fruit pie - a must-have in your recipe collection.
Ingredients:
  • 160g almond
  • 75g caster sugar
  • 50g butter, melted, cooled
  • 2 eggs, lightly beaten
  • Zest and juice of 1 orange
  • 52.80 gm plum jam, plus extra, to serve
  • 4 green figs or black figs, thinly sliced
  • 150g plain flour
  • 40g icing sugar
  • 100g unsalted butter, chilled, finely chopped
  • 1 egg yolk, stirred with 1 tbsp chilled water
  • 1/2 tsp almond essence
Instructions:
  • In a food processor, blend flour, sugar, and butter until the mixture resembles fine breadcrumbs. Add the combined egg yolk mixture and essence, and pulse until the dough just comes together. Shape the dough into a disc and chill in the freezer for 30 minutes or until firm.
  • Grate pastry into a bowl using the coarse side of a grater. Quickly spread evenly into a greased 11 x 35cm loose-based tart tin, ensuring to cover the base and sides. Chill in the fridge for at least 2 hours or overnight before using.
  • Preheat your oven to 190°C. Fill your pastry-lined dish with baking paper and weigh it down with dried rice or beans. Bake for 10 minutes, then remove the paper and rice and bake for another 10 minutes until the crust is crisp and dry. Let it cool before using.
  • In a food processor, blend almonds and sugar until finely ground. Add butter, eggs, lemon zest, and lemon juice and blend until well combined. Spread jam over the tart base, then pour the almond mixture on top. Arrange figs on top of the mixture. Bake for 25 minutes or until the tart has puffed up, covering with baking paper for the last 10 minutes to avoid over-browning. Serve with a brush of extra jam for added flavor.

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