Honey, Fig & Almond Tart
This honey, fig and almond tart looks seriously impressive but takes very little effort at all. It comes together in just 15 minutes of prep, combining sweet roasted figs, honey and a frangipane filling in a crisp pastry shell. It’s made even better when served with a scoop of vanilla ice cream.
Substitute:
- No figs? Use plums, cherries or apricots instead.
- Gluten free? Swap for a pre-rolled gluten free puff pastry.
- No honey? Use maple syrup or a sprinkle of brown sugar.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 6
Ingredients:
300 g figs
100 g unsalted butter (room temperature)
90 g golden caster sugar
2 eggs
100 g ground almonds
75 g plain flour
1 pre-rolled sheet of puff pastry (usually 320g)
1 tsp olive oil
1 tbsp honey
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6 and cut the figs in half lengthways.
Make the frangipane. Add the butter to a medium bowl and beat with an electric whisk until creamy, then add the sugar, beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the ground almonds and flour. Set aside.
Grease a 22cm loose-base tart tin with the olive oil. Line the tin with the ready-rolled puff pastry. Press it into the sides using clean hands, trim off most of the excess pastry, but leave some overhang in case it shrinks in the oven. Then use a fork to prick the base all over.
Spoon the frangipane into the pastry case and smooth the top using the back of a spoon. Add the figs onto the tart, cut-side up, in a circle pattern (or however you like), pushing them down gently into the frangipane. Drizzle with honey.
Place the tart on a baking tray and then transfer to the oven. Bake for 45 minutes, or until the figs are tender and a skewer inserted into the frangipane comes out clean.
Leave to cool in the tin, then use a small serrated knife to trim off any remaining pastry overhang. Slice and enjoy on its own or with a scoop of vanilla ice cream.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
