There are a lot of fresh figs around in the shops, so I decided to make a tart. Recently I bought a large bag of grounds almonds from a cash and carry, so decided to use them with the figs - another gluten free recipe.
I love fresh figs; they're so versatile. You can use them with savoury things like ham as a starter, or just sprinkle them with brown sugar and bake for a tasty dessert. My friend adds them to salads.
The tart uses shortcrust pastry, baked blind. You can use your favourite recipe or buy it ready made. You need enough for a rectangular tart tin [with a loose base if possible] - 250g flour and 125g fat.
Preheat oven 180C/gas4
Grease the tart tin and line it with the shortcrust pastry. Either prick the pastry or use baking beans, and bake blind for about 15 mins.
For the almond cream - beat 60g soft butter with 60g caster sugar and 60g ground almonds; add 1 egg and beat into the mixture. Add 10cl of whipping cream and mix together well. if you want an even stronger almond flavour add a drop or 2 of almond extract, but no more as it's quite strong.
Pour the mixture into the pastry case.
Cut up 350g of figs into halves, quarters or slices and spread over the top of the almond mixture.
Sprinkle over about 50g of chopped skinned whole almonds or flaked almonds.
Bake for about 35mins. Cool on a wire rack.
This is a frangipane filling and I love anything with an almond flavour, and this tart ticks all my boxes. The lovely soft textured almost gooey almond filling contrasting with the crispness of the pastry, then the soft figs and their seeds adding another texture with the almonds giving it a bit of crunch. We ate it with some vanilla ice cream, but cream or crème fraîche would be good too.