Fresh fig tart
Halved figs on a thin layer of almond cream in a shortcrust shell, baked until the fruit slumps and caramelises at the edges.
- Prep
- 30 min
- Cook
- 40 min
- Resting
- 30 min
- Total
- 1 hr 40 min
- Makes
- 8 slices
- Effort
- Moderate
Ingredients
Pastry
Almond cream
Fruit
Equipment
- 23 cm (9 in) tart tin
- Baking weights or dried beans
Method
Shell
Line the tin with pastry, prick the base, and chill for 30 minutes. Heat the oven to 180°C (350°F).
Line with baking paper and weights and bake blind for 15 minutes, then remove the paper and bake 5 minutes more until pale gold.
Filling and baking
Beat the butter and sugar until pale, beat in the eggs one at a time, then fold in the almonds, flour and salt.
Spread the almond cream in the shell and arrange the figs cut side up, pressing them in lightly.
Bake for 35 to 40 minutes until the cream is set and golden and the figs are soft. Warm the jam with a teaspoon of water and brush over the fruit while the tart is still warm.
Notes
- Dark figs give the most dramatic colour; green figs turn a soft rose.
Storage
Keeps for two days at room temperature, loosely covered.
Made with
White fig jam
Made from green-skinned figs with pale amber flesh. Honeyed, gentle and golden, with lemon to keep it bright.
Coming soon
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