Honey roasted fig & almond tart

Recipe uploaded by

Tom Kime

4 ratings

Recipe by Tom Kime

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1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin (watch our video to see how to do this. Make sure the pastry comes above the rim - it may shrink in baking and the filling could spill. Chill for 30 minutes.
2. Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.
3. Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.
4. Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.
5. Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it's golden all over (don't worry if the centre still seems soft - a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.
6. Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).

758 kcalories, protein 10g, carbohydrate 63g, fat 54 g, saturated fat 23g, fibre 4g, salt 0.75 g

'This recipe isn't for inexperienced cooks. The best part was the combination of almond and orange. We served it warm with vanilla ice cream.'

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• %%

  15 November 2007

  %% rated and commented on this recipe

  

  Very tasty & very fiddly! Worth the effort if you have the time.

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• Penny

  22 November 2007

  Penny rated and commented on this recipe

  

  Well worth the effort. I made it the morning of our dinner party and then gently heated through whilst having main course. Really delicious served with clotted cream or a good vanilla ice cream.

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• Sally Ardagh

  30 January 2009

  Sally Ardagh rated and commented on this recipe

  

  delicious recipe, slightly sticky with gorgeous flavours. A huge success and will make it again. I used Taste the Difference Figs from Sainsburys and they had a really good flavour, better than fresh which sometimes are not ripe enough.

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• NADIA BLAKE

  11 October 2009

  NADIA BLAKE commented on this recipe

  Made this for a girls dinner last night and it is delicious, had to bring a piece home for my husband to try. I had to convert the oven temp as I am in the USA and not sure if I got it wrong but I took mine out of the oven 24mins before it should have been done and I would not have wanted it to have cooked a moment longer, a little less probably would have been good, actually! anyone else find that?

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• laura

  21 October 2009

  laura rated and commented on this recipe

  

  This recipe was lovely, a great way to use figs when in season. I put a little extra orange zest in. Would definately make again.

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Ingredients

• 500g pack shortcrust pastry at room temperature, thawed if frozen
• 8 ripe figs , stalks trimmed
• finely grated zest of one large juicy orange
• 1 tbsp clear honey
• 200g softened butter
• 200g golden caster sugar
• 200g packet ground almonds
• 2 medium egg yolks

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Serves 8

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Ingredients

• 500g pack shortcrust pastry at room temperature, thawed if frozen
• 8 ripe figs , stalks trimmed
• finely grated zest of one large juicy orange
• 1 tbsp clear honey
• 200g softened butter
• 200g golden caster sugar
• 200g packet ground almonds
• 2 medium egg yolks

758 kcalories, protein 10g, carbohydrate 63g, fat 54 g, saturated fat 23g, fibre 4g, salt 0.75 g

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