Honey roasted fig & almond tart

Honey roasted fig & almond tart

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(11 ratings)

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Cooking time

Ready in 1½ -1¾ hours, plus chilling time

Skill level

Moderately easy

Servings

Serves 8

Delicious, sweet and fruity pud, great served with cream or ice cream - make the case with bought pastry

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
758
protein
10g
carbs
63g
fat
54g
saturates
23g
fibre
4g
sugar
28g
salt
0.75g

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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Method

  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).

Recipe from Good Food magazine, October 2003

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Comments

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pennywilliams8's picture
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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.

orbvalley's picture
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Very tasty & very fiddly! Worth the effort if you have the time.

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