Fig Tart

This recipe makes one 26–28 cm tart and serves about six people. Double the quantities for a larger tart.

Ingredients

• 200 g puff pastry
• 20 ripe figs
• Honey
• Icing sugar, for finishing

Almond cream

• 100 g ground almonds
• 50 g icing sugar
• 50 g softened butter
• 1 egg
• A splash of rum, optional

Method

1. Roll out the puff pastry and line a 26–28 cm tart ring or pan.
2. Prick the pastry with a fork. Cover it with parchment paper and add ceramic baking weights or dried lentils.
3. Blind-bake the pastry, then remove the parchment and baking weights.
4. Combine the ground almonds, icing sugar, and softened butter using a mixer or whisk.
5. Add the egg and, if desired, a splash of rum. Mix until the almond cream is smooth and uniform.
6. Spread all the almond cream over the partially baked pastry base.
7. Cut a small cross into the top of each fig, then arrange the figs over the almond cream.
8. Drizzle each fig with a little honey.
9. Bake at 180°C for about 25 minutes.
10. Allow the tart to cool before removing it from the pan. Sprinkle with icing sugar before serving.

Serving suggestion

Serve the tart warm, optionally accompanied by fig sorbet or vanilla ice cream.