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Fig tart with almond crumble ice-cream
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Prep Time:
400 minutes
Cook Time:
70 minutes
Total Time:
470 minutes
Crunchy nut ice cream on a buttery fig tart for a show-stopping dessert!
Ingredients:
  • 45g unsalted butter, at room temperature
  • 45g raw caster sugar
  • 45g oven-roasted almond meal
  • 1 egg, lightly whisked
  • 8 fresh figs, quartered
  • 52.80 gm fig jam, warmed
  • 225g (1 1/2 cups) plain flour
  • 20.00 gm raw caster sugar
  • 1.20 gm sea salt
  • 1 orange, rind finely grated
  • 140g unsalted butter, chilled, chopped
  • 50.00 gm iced water
  • 50g (1/2 cup) rolled oats
  • 75g (1/2 cup) plain flour
  • 55g (1/4 cup, firmly packed) brown sugar
  • 5.00 gm ground cinnamon
  • 60g butter, chilled, chopped
  • 50g (1/2 cup) flaked almonds
  • 2L carton vanilla ice-cream, softened slightly
Instructions:
  • Preheat the oven to 160C/140C fan forced. Line a baking tray with baking paper. Combine oats, flour, sugar, and cinnamon in a bowl. Add butter and rub with your fingertips until it resembles breadcrumbs. Stir in almonds. Spread the mixture on the tray and bake for 15 minutes, stirring twice, until golden and crisp. Let it cool completely. Set aside 1⁄4 cup of crumble. Transfer the ice-cream to a large bowl. Fold in the remaining crumble. Return to the carton and freeze for 6 hours until firm. Enjoy!
  • In a food processor, blend flour, sugar, salt, and rind until mixed. Add butter and pulse until incorporated. Pour in water and process until dough forms. Transfer to a floured surface, shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • In a bowl, use electric beaters to whip together butter and sugar until light and fluffy. Mix in almond meal, then gently stir in 1 1/2 tablespoons of the egg until just combined.
  • Transfer the pastry onto a piece of baking paper. Roll out with a lightly floured rolling pin to a 28cm disc. Move the pastry on the paper to a baking tray. Spread the almond mixture, leaving a 3-4cm border. Arrange the figs over the mixture. Fold the pastry over to create a pleated rim. Brush the rim with the remaining egg. Chill in the fridge for 15 minutes before proceeding.
  • - Preheat your oven to 190C (170C fan forced). - Bake the tart for 50-55 minutes or until golden. - Brush the tart with jam. - Allow it to stand for 15 minutes. - Serve the tart with a scoop of ice cream and finish by sprinkling the reserved crumble on top.

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