I am a serious advocate and campaigner for using foods grown locally. Then at the same time I campaigning for using ingredients when in season. I enjoy foods form all over the world and when figs are in season, then I will not turn a blind eye. Turkish figs are the best, figs grown in England is possible but rare and never taste the same. Turkish fig season is short, they are sun ripened and guaranteed to be packed full of flavour. I love their thin skins and bright red interior,they can be served hot or cold, savoury or sweet these figs are sublime!
This pastry does not require you to blind bake as it goes in the oven with the raw almond filling and will cook through during the given cooking time. Ensure the pastry is nice and thin.
Ingredients & Method
For the frangipane almond mix
- 100g unsalted butter, room temperature
- 100g cater sugar
- 2 medium free range eggs
- 25g plain flour
- 1 tsp baking powder
- 100g ground almonds
- Zest of one lemon
For the fig tart
- 240g Sweet Short Crust Pastry
- 1 recipe almond cake batter (recipe above)
- 150g fig jam (raspberry jam will work just as well)
- 4 large fresh figs
- 2tsp pine nuts
- 3tbs honey
Preheat the oven to 170°C.
First prepare the frangipane mix. Cream the bitter and sugar until pail and fluffy, add the eggs one at a time, mix well after each addition. Sift the flour and baking powder over the creamed mixture and add the almonds and the lemon zest, fold it all together.
Thermomix instructions for the frangipane mix
Using the built in scales weigh the sugar directly into the Thermomix bowl and grind for 10 seconds on speed 10. Add the butter and blend for 20 seconds on speed 10, scrape the sides down and insert the butterfly whisk. Cream the butter for 1 minute on speed 4. Add the eggs one at a time creaming at speed 3 for 20 seconds per egg. Add the sifted flour and baking powder, almonds and lemon zest and fold it gently in for 10 seconds on speed 3, scrape the sides down and repeat if necessary. The almond batter is now ready to be used.
Roll the pastry2 -3mm thick out on a lightly floured work surface, place the rolling pin at one end of the pastry roll it up onto the rolling pin, lift the pastry onto the tart tin. This method prevents you from stretching or tearing the pastry. Line a 9″ x 9″ square fluted tart tin.
Spread the jam at the base followed by the almond cake batter.
Wash the figs, cut them in 1/4’s and then place the figs on top of the almond batter, do not push them in as they will naturally sink a bit.
Scatter the pine nuts and bake the tart in the preheated oven for 50 minutes.
Once the tart is cooked, heat the honey for a few seconds in the microwave and use a pastry brush to brush the honey over the tart to glaze.
Let the tart cool for 10 minutes before removing it from the cake tine to cool completely on a cooling rack.