I was browsing through the fruit and veg the other day when I came across some beautiful figs. Now, I don’t normally eat figs, but they looked so gorgeous and plump, I couldn’t resist them.
Upon arriving home, I was unsure as to what to do with these succulent looking globes. But with my recent obsession with pastry, a fig tart seemed like the perfect solution.
So here is my Fig & Frangipane Tart recipe…even my food finicky husband and teenage boys (who have never eaten figs before) loved them.
Fig & Frangipane Tarts
½ quantity of Flaky Pastry
250gm fresh Figs (approximately 6)
75gm Almond Meal
75gm Caster Sugar
1 tsp Cinnamon
1 tsp Vanilla Extract
1 tbls caster sugar extra
Preheat oven to 180⁰c. Grease four 10cm flan tins.
Prepare Flaky Pastry. Divide into four pieces and roll out. Fit to flan tins and rest in fridge.
Place almond meal, cinnamon, butter and caster sugar in a food processor and pulse until crumbly.
Add egg and vanilla and process until creamy. Spoon almond mix into flan cases.
Slice each fig into six wedges. Place eight wedges into each flan case with the skin side down and points towards the centre.
Sprinkle each flan with the extra caster sugar.
Bake in the preheated oven for 30 minutes.