Fig & almond tart
A super smart but simple fruit tart for a summer dinner party or lunch
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 20 minutes plus chilling
- Roll the pastry on a lightly floured work surface into a rectangle approximately 34cm x 18cm. Beat the double cream and egg yolk together and use to brush the edges of the pastry. Fold the edges of the pastry over to make a 1cm wide border. Brush with more of the glaze and chill the pastry on a baking sheet for at least 30 minutes.
- Heat the oven to 200C/fan 180C/gas 6. Spread the almonds on a baking sheet and toast for 6 minutes or until pale golden. Cool. Put a baking sheet in the oven.
- Whizz the toasted almonds in a food processor until finely ground. Add the caster sugar, softened butter, egg, lemon zest and a pinch of salt. Whizz again until smooth. Spread the almond filling over the bottom of the pastry and chill for 10 minutes while you prepare the figs.
- Cut each fig into quarters through the stalk. Arrange the figs cut-side up over the almond mixture. Slide the baking sheet onto the hot baking sheet in the oven and cook the tart for about 35-45 minutes until golden.
- Serve warm with crème fraîche or vanilla ice cream.
Per serving
403 kcalories, protein 7.7g, carbohydrate 31.9g, fat 28 g, saturated fat 12.6g, fibre 2.5g, salt 0.27 g
Recipe from olive magazine, July 2008.
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http://www.bbcgoodfood.com/recipes/6528/
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Ingredients
- 350g all-butter puff pastry
- 1 tbsp double cream
- 1 egg yolk
- 125g blanched almonds
- 75g caster sugar
- 50g unsalted butter , softened
- 1 egg
- 1 unwaxed lemon , zested
- 6-8 ripe figs , washed and dried
- 2 tbsp apricot jam
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A super smart summer tart - perfect for garden parties and long lunches
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 20 minutes plus chilling
Ingredients
- 350g all-butter puff pastry
- 1 tbsp double cream
- 1 egg yolk
- 125g blanched almonds
- 75g caster sugar
- 50g unsalted butter , softened
- 1 egg
- 1 unwaxed lemon , zested
- 6-8 ripe figs , washed and dried
- 2 tbsp apricot jam
Per serving
403 kcalories, protein 7.7g, carbohydrate 31.9g, fat 28 g, saturated fat 12.6g, fibre 2.5g, salt 0.27 g
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21 June 2010
shirley helen commented on this recipe
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