Honey roasted fig & almond tart

Honey roasted fig & almond tart

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(12 ratings)

Ready in 1½ -1¾ hours, plus chilling time

More effort

Serves 8
Delicious, sweet and fruity pud, great served with cream or ice cream - make the case with bought pastry

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal758
  • fat54g
  • saturates23g
  • carbs63g
  • sugars28g
  • fibre4g
  • protein10g
  • salt0.75g
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Ingredients

  • 500g pack shortcrust pastry at room temperature, thawed if frozen
  • 8 ripe figs, stalks trimmed
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • finely grated zest of one large juicy orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp clear honey
  • 200g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 200g packet ground almonds
  • 2 medium egg yolks
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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).

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Comments, questions and tips

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yossarian_f
1st Aug, 2014
Exactly. I hope you had better kuck than i did. Mine ended in the toilet
hopewhitmore
18th Sep, 2011
1.05
horrible, waste of lovely honey and figs from the local market, massively dissappointing. Might be better with home made pastry however.
fleurlovesfigs
20th Jun, 2011
Is the 11/4 hrs cooking time really 1hr 15 mins? Anyone who has cooked this please confirm - thanks. Likewise Good Food ppl please amend for novice cooks. Thanks. I look forward to making this one.....Fig Heaven!!
ehinchey
3rd Nov, 2010
11/4 hours is 1.25 hours or 1hr 15 mins. It seems a space was omitted :)
janinepires
1st Nov, 2010
when i took it out of the evening, was worried the centre was too runny, but once it cooled down, it set perfectly. lovely dish, definitely making this again.
duxelle
9th Oct, 2010
What on earth is 11/4 hours?
wellmichelle's picture
wellmichelle
13th Sep, 2010
5.05
Really delicious, I made this for a dinner party and it disappeared in no time.
bart0n
7th Sep, 2010
5.05
No change to method or ingredients and I did not find it difficult
bart0n
7th Sep, 2010
5.05
Made this dessert for guests, it was well received and I will be making it again really scrummy
lauramorris059
21st Oct, 2009
4.05
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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