I came across this recipe quite by accident. The other night I had some ladies over to my house for drinks and nibbles as part of our current affairs club – kind of like a book club but so much better, no pressure to read a book each month (great for me who is the world’s slowest reader)! I’m sure a lot of you out there are thinking…current affairs…sure ladies…don’t you mean gossip…that’s definitely my husband’s impression of our ‘cac-kling’ as he calls it. Actually no! Okay, there might be a little gossip, but we do actually talk current affairs and even have a ‘True Crime” corner! Maybe its the geek in me coming out, but I really enjoy it. Anyway, it was my turn to host this month so I did some of my Goat’s Cheese Profiteroles, an antipasto platter, Chocolate Pots with Chocolate Crumbs (I’ll feature these on the blog shortly) and an assortment of petite sweet tarts (Rhubarb and Creme Patisserie Tarts, Honey, Pear, Frangipane and Walnut Tarts and Lemon Curd, Mascarpone and Raspberry Tarts – all decorated with pretty edible flowers). As usual I over catered, but I can never face the thought of my worst nightmare – running out of food! Is that anyone else’s fear or is it just a dread of a food blogger? So I had a lot left over, including some figs from the antipasto platter and some frangipane from the tarts and I thought these would taste great together – as it happens they do! I couldn’t be bothered making any shortcrust pastry so I just grabbed a sheet of store bought puff pastry from the freezer, put everything on top and voila! A delicious Autumnal dessert, so good in fact I think this dessert would be great for entertaining served with a big dollop of mascarpone. Yum! I made two smaller tarts but you could always make one big one or even for tiny ones – its up to you, the recipe is really easy to adapt.
Hope you enjoy!
Fig, Almond and Honey Tart
- 1 sheet store bought puff pastry approximately 30cm x 30cm or 12in x 12in
- 1 egg
- dash of water
- 2/3 cup frangipane see recipe below
- 3-4 fresh figs
- 1 Tbsp honey
- dash of water
- 3 Tbsp sliced almonds
Preheat oven to 190C (375F).
In a small bowl, make the egg wash by lightly beating the egg and a dash of water with a fork. Cut pastry into two - one piece should be 2/3 and the other should be 1/3. Take the larger (2/3) piece and cut in half widthways - these will be your bases. Take the other 1/3 and slice into 4 strips length ways. Cut these 4 strips further as required to make a border around the larger bases (as per picture above). Using a pastry brush, brush the edges of the bases with the egg wash then attach the borders. Then brush the borders. Take a fork and ‘dock’ (prick the base lightly all over with a fork) the bases to prevent them rising too much. Place on a baking tray and bake for approximately 15 minutes or until golden. Remove from oven and gently press down on the pastry with a clean tea towel to force out some of the hot air and reduce the amount of puff.
Spread the frangipane over the bases, avoiding the borders. Slice the figs into 6-8 segments depending on their size and place on the frangipane. I like to brush the borders again with egg wash. Place back in the oven for approximately 10 minutes or until the pastry is golden and the frangipane is puffed and starting to turn golden too.
While the tarts are cooking, place sliced almonds in a dry frypan over medium heat and toast until light brown and starting to give off their aromas. Place the honey in a small bowl and microwave for 20 sec until runny (alternatively you can also place in a small saucepan and do this over the stove). Add a dash of water to the honey and mix.
Remove the tarts from the oven, scatter over the almonds and drizzle with honey. Serve warm (or also good at room temperature) with a big dollop of mascarpone or whipped cream.
- 65 g butter 2.3oz or half a stick at room temperature
- 1/4 cup caster sugar
- 1 egg
- 3/4 cup ground almonds
- 1/2 Tbsp flour
Cream butter and sugar until light and fluffy. Add egg and mix until incorporated.
Stir in ground almonds and flour.
Mixture will keep for 2 weeks in the fridge or up to 3 months in the freezer.