A fig tastic tasty sensation, yes your right. A delicious slice served warm with cream or cold with tea. This is my cheats recipe. From start to finish you can have this beautiful tart ready within the hour. Figs are in season right now however due to the poor weather this year the UK has suffered with insufficient supply of figs. Most figs that you will find at the market will have been shipped in from Turkey, Italy or Spain. I have made a fig jam, have eaten more than my body weight in fresh figs (that’s allot) and now am enjoying them in the form of a Bakewell style tart.
200g softened butter
200g caster sugar
1 tsp vanilla
2 eggs
200g ground almonds
50g self raising flour
100g homemade jam, fig, raspberry, strawberry, plum, you choose
handful flaked almonds
block of shortcrust pastry
Preheat the oven to 180 degrees
Tart Tin 25cm circle
Roll out the pastry, line your tart tin to the thickness of a pound coin and pop back in the fridge for 30 minutes.
1. In a bowl beat the butter and sugar together until light and fluffy.
2. Add the eggs in one at a time, mixing well.
3. Add in the ground almonds, vanilla and flour, mix until well incorporated.
4. Remove the tart lined case from the fridge.
5. Spread your chosen jam over the base, a lovely thick layer.
6. Spoon the frangipane mixture on top and spread over.
7. Quarter the figs and set them in the topping.
7. Scatter the flaked almonds on top and bake.
8. Bake for 30 minutes. Then I place a piece of foil over the tart and let it cook for a further 12-15 minutes, the foil prevents it from over browning.
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| Fresh figs. |
Carmela x
