And for dessert this weekend…
It’s not very often that I bake and I’m certainly no Mary Berry. So when I do try something out, I like to pull out all the stops (or at least think I am). I love fresh fruit and with new found Sicilian inspiration, I set out to create a beautiful fig tart.
When I say I’m no Mary Berry, I really mean it, I find it almost impossible to follow a recipe and almost always f**k up my measurings resulting in watery cakes and jelly brownies…
However, this recipe was a cinch to make and wasn’t as labour intensive as I’d imagined.
Here’s my take on fig and frangipane tart p.s. Figs are 60p for 3 at Aldi so no need to break the bank either.
150g muscovado sugar
150g ground almonds
150g softened butter
6 large figs
1 tsp honey
1 tbsp orange blossom water
2 oranges (for zest and juice)
2 eggs yolks
350g pre rolled short crust pastry
1. Pre-heat the oven to 200C. Roll out the pastry if required on a floured surface to around 5mm thickness, and large enough to cover a 25cm diameter quiche dish ensuring the pastry goes down over the sides (you can discard them later). Make sure you line the dish with butter first so it doesn’t stick. Chill for 30 mins.
2. Whilst the pastry is chilling, cut the figs in half lengthways and place on a baking tray cut side up.
3. Mix the juice of half an orange with the honey and pour over the figs. Bake for around 15 mins until soft through.
4. Once the pastry has chilled for half an hour remove it and prick the base with a fork. Cover it with baking paper, fill with baking beads and bake blind for 15 mins, then a further 5 without the paper and beads until the pastry is golden but don’t allow it to rise. Set aside to cool.
5. In a mixing bowl, combine the sugar and butter until it forms a lightly coloured thick paste. Add the ground almonds and the egg yolks and whisk vigorously. Add a tbsp of the fig juice, the zest of one of the oranges and the orange blossom water if you can get your hands and on it for an extra special touch. Whisk until all combined into a thick mixture.
6. Spread the mixture over the cooled pastry case evenly. Take the cooked fig halves (taking care to drain them one by one so they don’t leak juice into the tart) and press them gently into the frangipane filling, spacing them evenly.
7. Bake for 1 and a quarter hours at 150g or until golden brown.
8. Once done, leave to cool for 15 mins then gently cut off any pastry edges.
9. Serve with more of the leftover fig juice and a dollop of cream or yoghurt.
For a Sunday baking challenge this is perfect. Eat your heart out Mary Berry.