Photo Credit to Miss Ellie Tea House, Recipe adapted from BBC Good Food
500 gram pack short-crust pastry
8 Grade A ripe figs from Figara11, stems removed
1 tablespoon honey
200 gram softened butter
200 gram caster sugar
200 gram ground almonds
2 egg yolks
- Pre-heat the oven 180 degrees celcius. On a lightly floured surface, roll out pastry and use a shallow loose-bottomed 25cm flan tin to line. Chill for 30 minutes.
Note: Make sure pastry is above the rim – to prevent the filling from spilling.
- Half the figs and sit them upside on a roasting tray. Pour honey over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.
- Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to 130 degrees celcius. Leave the pastry case to cool slightly before filling.
Note: Baking blind involves lining the uncooked pastry case with either baking parchment (parchment paper) or foil and then filling it with weights. These weights are usually referred to as baking beans. They are important as they help to keep the pastry in shape as it cooks.
- Mix cream butter and sugar in a food processor until smooth. Briefly mix in ground almonds. Add egg yolks and 1 tablespoon of the reserved fig juice and mix again until smooth. Spread evenly over the pastry case.
- Gently place the honey-glazed figs upside into the almond mixture. Bake for 1 hour 15 minutes or until it’s golden all over (centre should be slight soft). Leave in the tin for 15 minutes, then transfer on its base to a wire rack to cool.
P.S If you have figs juice reserve, simmer for 1-2 minutes until syrupy and brush this over the figs. Serve the tart glistening!